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