Description
These German Chocolate Cookies combine rich cocoa-flavored cookies with a classic coconut-pecan frosting inspired by traditional German chocolate cake. Soft, fudgy, and topped with a decadent frosting and chocolate drizzle, they make an irresistible treat perfect for gatherings or an indulgent dessert.
Ingredients
Scale
Dry Ingredients
- 1â…” cups all-purpose flour (200g)
- ½ cup cocoa powder (50g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
Cookie Dough
- ¾ cup unsalted butter, softened (170g)
- ½ cup light brown sugar (110g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips (90g)
- 4 ounces German chocolate, chopped (113g)
Frosting
- ½ cup granulated sugar (100g)
- ½ cup evaporated milk (120mL)
- 1 large egg yolk
- ¼ cup unsalted butter, cubed (56g)
- â…› teaspoon salt
- 1 cup sweetened shredded coconut (95g)
- ½ cup pecans, toasted and finely chopped (50g)
- ½ teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (180g) – for drizzle
Instructions
- Prepare the oven and dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly combine the dry ingredients.
- Cream the butter and sugars: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, cream the softened unsalted butter with the light brown sugar and granulated sugar on medium speed for about 3 minutes until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add wet ingredients: Add the egg and vanilla extract to the butter mixture and mix on low speed for about 30 seconds until just combined. Avoid overmixing to maintain cookie texture.
- Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture in several additions while mixing on low speed, mixing just until combined after each addition. Gently fold in the semi-sweet chocolate chips and chopped German chocolate until evenly distributed, taking care not to overwork the dough.
- Shape and bake cookies: Scoop the dough into approximately 1½ tablespoon (about 35g) portions onto parchment-lined baking sheets, spacing cookies about 2 inches apart. Bake for approximately 9 minutes. After baking, remove the trays and tap the cookies on the counter once to flatten their tops. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: In a small saucepan, whisk together the granulated sugar, evaporated milk, and egg yolk until combined. Add the cubed unsalted butter and salt, then cook over medium heat while stirring frequently with a silicone or rubber spatula. Continue cooking for about 5 minutes until the butter melts and the mixture reaches a low boil. Cook for an additional 1 minute, stirring constantly until the mixture thickly coats the back of a spoon. Remove from heat immediately to prevent curdling.
- Finish the frosting: Stir in the shredded coconut, toasted chopped pecans, and vanilla extract. Allow the frosting to cool completely, stirring occasionally. To speed cooling, transfer the frosting to a bowl and refrigerate, stirring occasionally.
- Frost and decorate cookies: Once the cookies are fully cooled, dollop about 1 tablespoon of frosting on each cookie and spread close to the edges. Melt the remaining 1 cup of semi-sweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each until smooth. Drizzle the melted chocolate over each frosted cookie to finish.
Notes
- Ensure the butter is softened but not melted for proper creaming.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until fragrant.
- The frosting must be cooked carefully to avoid scrambling the egg yolk; constant stirring and controlling heat is essential.
- Cookies should be cooled before frosting to prevent melting the coconut-pecan topping.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
