German Chocolate Cookies are a delightful twist on the classic German chocolate cake, bringing together the rich flavors of chocolate, coconut, and pecans in a convenient cookie form. These cookies not only satisfy your sweet tooth but also carry a piece of history, as they are inspired by the original German chocolate cake, which dates back to the 19th century. The cake was named after an American named Samuel German, who developed a dark-baking chocolate that became the foundation for this beloved dessert.
People adore German Chocolate Cookies for their unique combination of textures and flavors. The chewy cookie base, paired with the luscious coconut and nut topping, creates a mouthwatering experience that is both comforting and indulgent. Whether youre hosting a gathering or simply treating yourself, these cookies are a convenient and delicious option that will leave everyone asking for more. Dive into this recipe and discover why these cookies have become a favorite in many households!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- 1 cup chopped pecans
Preparing the Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure that the leavening agent is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Once the dough is combined, fold in the semi-sweet chocolate chips, shredded coconut, and chopped pecans using a spatula or wooden spoon. Ensure that the mix-ins are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.
Preparing for Baking
- Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly and achieve the perfect texture.
- Line two baking sheets with parchment paper. This prevents the cookies from sticking and makes for easy cleanup.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1-1.5 inches in diameter. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Baking the Cookies
- Place the first baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft. The cookies will continue to cook slightly after being removed from the oven.
- While the first batch is baking, prepare the second baking sheet with the remaining dough. If desired, you can sprinkle a little extra shredded coconut or chopped pecans on top of the cookies before baking for added texture and visual appeal.
- Once the first batch is done, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to firm up before transferring them to a wire rack.
- Using a spatula, carefully transfer the cookies to a wire rack to cool completely. Repeat the baking process with the second baking sheet.
Storing the Cookies
- Once the cookies are completely cooled, you can store them in an airtight container at room temperature. They will stay fresh for up to one week.
- If you want to keep them longer, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to three months.
- To thaw frozen cookies, simply leave them at room temperature for about 30 minutes before serving. They will taste just as delicious as when they were freshly baked!
Serving Suggestions
- These German Chocolate Cookies are delightful on their own, but you can elevate the experience by serving them with a glass of cold milk or a cup of coffee.
- For a special treat, consider drizzling melted chocolate over the cooled cookies or serving them with a scoop of vanilla ice cream for
Conclusion:
In summary, these German Chocolate Cookies are a delightful twist on the classic dessert, combining rich chocolate flavors with the irresistible textures of coconut and pecans. This recipe is a must-try for anyone looking to impress friends and family with a unique treat that balances sweetness and depth. Whether you enjoy them fresh out of the oven or as a delightful addition to your dessert table, these cookies are sure to become a favorite. For serving suggestions, consider pairing these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. You can also experiment with variations by adding a sprinkle of sea salt on top for a sweet and salty contrast or incorporating dark chocolate chips for an extra chocolatey kick. We encourage you to try this German Chocolate Cookies recipe and share your experience with us! Whether you stick to the classic version or make your own creative adaptations, we would love to hear how they turn out. Dont forget to share your photos and thoughts on social media, and lets spread the joy of baking together! Print
German Chocolate Cookies: A Delicious Twist on a Classic Treat
- Total Time: 60 minutes
- Yield: 24 cookies 1x
Description
Enjoy these soft and chewy German Chocolate Cookies, packed with semi-sweet chocolate chips, shredded coconut, and crunchy pecans. A delightful twist on the classic cake, they are perfect for any occasion!
Ingredients
Scale- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
- Fold in the semi-sweet chocolate chips, shredded coconut, and chopped pecans using a spatula or wooden spoon until evenly distributed.
- Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1-1.5 inches in diameter. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Place the first baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- While the first batch is baking, prepare the second baking sheet with the remaining dough. Optionally, sprinkle extra shredded coconut or chopped pecans on top before baking.
- Once the first batch is done, remove the baking sheet from the oven and let the cookies cool for about 5 minutes before transferring them to a wire rack.
- Carefully transfer the cookies to a wire rack to cool completely. Repeat the baking process with the second baking sheet.
- Once cooled, store the cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to three months.
- To thaw frozen cookies, leave them at room temperature for about 30 minutes before serving.
Notes
- For an extra touch, drizzle melted chocolate over the cooled cookies or serve with a scoop of vanilla ice cream.
- These cookies pair wonderfully with a glass of cold milk or a cup of coffee.
- Prep Time: 30 minutes
- Cook Time: 12 minutes