Description
These Delicious German Chocolate Cookies combine the rich flavor of cocoa and melted chocolate in a soft cookie base topped with a classic German chocolate cake-inspired coconut-pecan frosting. Perfectly balanced in sweetness and texture, these cookies offer a delightful treat that you will want to bake again and again for any occasion.
Ingredients
Scale
For the Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- â…“ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips, melted and slightly cooled
For the Topping
- 2 large egg yolks
- â…” cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- â…” cup sweetened shredded coconut
- â…“ cup chopped pecans
Instructions
- Make the Dough: Cream together butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Then, stir in the melted and slightly cooled semisweet chocolate chips to enhance flavor and texture. Chill the dough for 30 minutes to firm it up before baking.
- Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 1½ tablespoon-sized balls, spacing them about 2 inches apart on the baking sheet. Bake for 9 to 11 minutes. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Topping: While the cookies cool, whisk together the egg yolks, evaporated milk, and sugar in a saucepan over medium heat. Stir constantly and add the butter, continuing to cook the mixture for 8 to 10 minutes until it thickens to a custard-like consistency. Remove from heat, then stir in the vanilla extract, shredded coconut, and chopped pecans.
- Assemble: Spoon about 1 tablespoon of the coconut-pecan topping onto each cooled cookie. Spread gently and allow the topping to set before serving. Enjoy these deliciously rich German chocolate cookies with their signature topping!
Notes
- Chilling the dough before baking helps prevent spreading and improves texture.
- Ensure the melted chocolate chips are slightly cooled before mixing to avoid scrambling the eggs in the dough.
- The topping must be thick enough to spread easily but not runny; cook until custard thickens.
- Cookies can be stored in an airtight container for up to 3 days to maintain freshness.
- For a dairy-free version, substitute butter with a vegan alternative and ensure evaporated milk is replaced by a similar non-dairy product.
