Description
These German Chocolate Cookies are a delightful twist on traditional chocolate cookies, featuring rich melted chocolate in the dough and topped with a luscious coconut pecan topping. Perfectly chewy with a decadent topping, these cookies are ideal for holiday baking or any chocolate lover’s treat.
Ingredients
Scale
For the cookies:
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the coconut pecan topping:
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate: Place the chocolate chips in a microwave-safe bowl and melt them in 30-second increments, stirring after each interval until the chocolate is smooth. Set aside to cool slightly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a soft, tender cookie base.
- Add Eggs, Vanilla, and Chocolate: Mix in the eggs and vanilla extract until fully combined. Then stir in the melted chocolate gently to incorporate it evenly throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and chocolate flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms, being careful not to overmix.
- Scoop and Bake Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 8–10 minutes or until the edges are set but the centers remain soft. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Coconut Pecan Topping: While the cookies bake, combine the sweetened condensed milk, butter, and vanilla extract in a saucepan over medium-low heat. Stir continuously until the mixture is warmed and smooth. Remove from heat and fold in the shredded coconut and chopped pecans. Allow the topping to cool slightly until it thickens.
- Top Cookies: Once the cookies have cooled, spoon about one teaspoon of the coconut pecan topping onto each cookie. Let the topping set before serving for the perfect finishing touch.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, refrigerate the cookies; they will keep for up to one week.
- For extra indulgence, drizzle melted chocolate over the coconut pecan topping before it sets.
- Allow the topping to cool and thicken sufficiently to prevent it from sliding off the cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
