Description
These German Chocolate Cookies combine rich chocolate flavors with a classic coconut-pecan frosting, creating a decadent treat perfect for any chocolate lover. Soft, chewy chocolate cookies are topped with a luscious, homemade German chocolate frosting and drizzled with melted semi-sweet chocolate for an irresistible finish.
Ingredients
Scale
Cookies
- 1â…” cups all-purpose flour (200g)
- ½ cup cocoa powder (50g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 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 drizzling)
Instructions
- Prepare the oven and dry ingredients: Preheat the oven to 350°F (175°C). In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure even distribution throughout the cookie dough.
- Cream the butter and sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer, cream the softened butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes until the mixture is light and fluffy, incorporating air for a lighter texture.
- Add wet ingredients: Add the egg and vanilla extract to the creamed butter and sugars. Mix on low speed for 30 seconds just until combined, avoiding overmixing.
- Combine dry and wet ingredients: Gradually add the flour mixture a few tablespoons at a time on low speed, mixing just until combined after each addition. Fold in the semi-sweet chocolate chips and chopped German chocolate until evenly distributed, taking care not to overmix the dough.
- Shape and bake cookies: Scoop about 1½ tablespoons (approximately 35g) of cookie dough onto parchment-lined baking sheets, spacing each about 2 inches apart. Bake for 9 minutes. Upon removing from the oven, gently tap the baking sheet on the counter once to flatten the cookie tops. Let cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
- Prepare the frosting: In a small saucepan, whisk together granulated sugar, evaporated milk, and egg yolk. Add the cubed butter and salt. Cook over medium heat, stirring frequently with a silicone or rubber spatula for about 5 minutes until the butter melts and the mixture reaches a low boil.
- Finish cooking the frosting: Continue cooking and stirring for 1 minute more until the mixture thickens enough to coat the back of a spoon. Remove from heat immediately to prevent overcooking.
- Add coconut, pecans, and vanilla: Stir in 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 every few minutes.
- Frost and decorate cookies: Spread about 1 tablespoon of the cooled frosting evenly over each cookie, extending close to the edges. Melt the additional semi-sweet chocolate chips in a microwave-safe bowl on high in 30-second increments, stirring between each interval until smooth. Drizzle the melted chocolate over the frosted cookies as a finishing touch.
Notes
- Ensure the egg is at room temperature before adding to the butter mixture for better incorporation.
- Do not overmix the cookie dough once the flour is added to maintain a tender texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes, or toast in a dry skillet over medium heat, stirring frequently.
- The frosting thickens quickly once the mixture coats the spoon; remove from heat immediately to avoid curdling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
