German Chocolate Cookies
Updated June 26, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/128 grams all-purpose flour
- ½cup/47 grams natural cocoa powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 8tablespoons/113 grams unsalted butter (1 stick), at room temperature
- ½cup/101 grams granulated sugar
- ½cup/110 grams packed dark brown sugar
- 1large egg
- 1teaspoon pure vanilla extract
- 1½cups/128 grams lightly toasted, sweetened shredded coconut
- 1cup/170 grams chopped bittersweet chocolate
- 1cup/119 grams chopped pecans
Nutritional analysis per serving (24 servings)
190 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 2 grams protein; 86 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
- Step 2
Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
- Step 3
Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.
Private Notes
Comments
Delicious - all the decadence of German chocolate cake in cookie form. I don’t care for the cloying quality of sweetened shredded coconut so I used unsweetened coconut instead and then used a 50/50 mix of chopped bittersweet and semisweet chocolate to make up for some of the lost sweetness. The first batch of cookies did not flatten as much as I would have liked so I flattened the dough before baking the next batch and they came out perfectly. This is going to become a staple in my house!
Very easy and very good. Should never again make them with just two of us in the house.
I just finished baking this exactly as instructed except I toasted the pecans as well as the coconut. This might make it to my top 3 favorite cookie recipes along with the ricotta cookies and Mexican wedding cookies. Heaven in every bite. The flavors and the texture are perfect.
I have made this recipe twice now, and although we like the flavor a lot, it seems that the mix-ins (coconut, pecans, chocolate) are not proportionate to the cookie dough. So, I increased the dough ingredients by 1/2 (except for the egg, of course, which I just doubled), kept the mix-in amounts the same, and the result was a much better, softer, more balanced cookie that isn't so crumbly and doesn't dry out as quickly when stored for a few days. I also toasted the pecans first.
My adaptions: --KA Measure 4 Measure GF flour -a touch (tablespoon or 2) of whole milk -unsweetened coconut (which I didn't toast) -half semi-sweet and half bitter-sweet choc. chips -weighed about 42 gram per cookie ball; -part-way thru baking gently pressed cookies partly down with fork; -slammed dropped pan on counter 3 times after baking (very good for mood) ; AMAZING Cookies. Came out perfectly. Too good-can't resist them.
I held refrigerated dough made into balls and they turned out a bit dry and crumble. Will consider decreasing flour to 120 grams of flour and adding an extra egg and 1/2 to 1 tsp espresso flour. Flavor was very good.
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