German Chocolate Cookies
These German Chocolate Cookies are filled with all the flavorings that are reminiscent of a traditional German Chocolate Cake. Made from scratch and filled with chocolate chips, coconut, and pecans; these cookies will be a favorite treat for sure.
Servings: 2 dozen cookies
Ingredients
- 1/2 cup chopped pecans, toasted
- 3/4 cup unsweetened coconut, toasted
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon vanilla
- 1 egg
- 1 cup semi-sweet chocolate chips
Instructions
- Toasting coconut is a simple process but it can go from non-toasted to a burnt mess quickly. Keep a watch on it as you toast it in a dry skillet over medium-high heat and stir it often. Allow the coconut to cool before using in a recipe.
- To toast the chopped pecans, you will again use a dry skillet, over medium-high heat, and stir the nuts often to avoid burning them. Allow to cool before adding to the cookie dough.
- Preheat oven to 350 degrees and line a baking sheet with a baking mat, parchment paper, or spray with nonstick spray. Set aside.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Set bowl aside.
- Using an electric hand mixer and a large mixing bowl, combine both sugars and butter; cream together until smooth and fluffy. Add in the vanilla and egg; mix until well combined.
- Gradually add the dry ingredients to the butter/sugar mixture and mix until just combined.
- Using a wooden spoon, fold in chocolate chips, toasted coconut and pecans.
- With a cookie scoop drop tablespoon sized drops of cookie dough onto prepared baking sheets.
- Bake 10-12 minutes, or until tops are puffed up and browned. Allow to cool on baking sheet two minutes before removing to wire cooling racks to cool completely.
Notes
Tips, Tricks, and FAQs
- Gather all of your ingredients and equipment first.
- Toast the coconut and pecans (separately) before you begin the recipe.
- Store cookies in an airtight container for up to a week.
- Can I freeze the cookies? Yes, you can freeze baked cookies up to 3 months.
- If you want to freeze the unbaked cookie dough, here is an easy way: Scoop dough on to wax paper lined baking sheet, a few inches apart. Flash freeze, and then store the dough balls in a freeze safe container. Bake as directed, adding a few minutes to baking time OR allow to thaw before baking as directed in recipe.