Ever have one of those days where the sweet tooth just won’t quit? I know I do, and that’s exactly when I whip up a batch of these scrumptious German Chocolate Cookies. They’re like a little slice of homemade heaven, and hey, who doesn’t love a good cookie? My family always lights up when I announce that these delightful treats are on the dessert menu.
It all started one weekend when we were having a little family get-together. I needed something special to bring everyone together, and these cookies were it. Let me tell you, they were a big hit! Every time I bring them out now, the kitchen becomes a bustling hub of cookie lovers sneaking bites and licking fingers clean. It’s the kind of recipe that turns ordinary moments into joyful memories.
What makes these cookies stand out, you ask? It’s the deliciously chewy topping that’s rich with coconut and pecans paired with a chocolatey base — pure bliss in every bite. The best part? They’re pretty easy to whip up, even if you’re not a baking pro. Honestly, if I could make them while keeping an eye on the kids, then anyone can!
Whenever friends ask for dessert recommends, these cookies are my go-to suggestion. Why? Because they’re not just good, they’re “pass the recipe along” good. Give them a try and I promise, they won’t let you down. Let’s dive into the simple steps and get these delightful cookies on your table!
How to Make German Chocolate Cookies
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Ingredients:
- 1 cup semisweet chocolate chips
- 1/4 teaspoon salt
- 1 large egg
- 4 tablespoons (2 ounces) unsalted butter, softened
- 1/2 heaping cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1 1/4 cups (5.6 ounces) all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 3/4 cup lightly packed dark brown sugar
- 1/2 cup evaporated milk
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
- 1 large egg yolk (for topping)
- 2 ounces semisweet chocolate, melted
Directions:
- Begin by setting your oven to preheat at 350°F and line your baking trays with parchment or silicone mats to get them ready.
- Take a medium-sized bowl and sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, and salt, then set this dry mix aside for later.
- In a separate bowl, cream together the softened butter, dark brown sugar, and granulated sugar using a mixer set to medium-high speed until everything is smooth and fluffy.
- Add the egg, egg yolk, and a splash of vanilla to the butter mixture, mixing just until they’re integrated. Slowly incorporate the dry ingredients from the flour mixture on low speed until well combined, and delicately fold in the semisweet chocolate chips.
- Using a cookie scoop, portion out the dough into 1 1/2 tablespoon-sized balls and place them onto the prepared trays.
- Pop the trays in the oven and bake for 12 to 15 minutes, or until the cookies just firm up. Leave them on the tray for about 10 minutes after you take them out before transferring to a wire rack to cool completely.
- For the topping, stir together evaporated milk, granulated sugar, egg yolk, and unsalted butter in a small saucepan over medium heat. Stir continuously until it thickens, about 10 minutes. Remove from the heat and stir in the vanilla, coconut, and pecans. Cool until spreadable.
- Once the cookies are completely cool, drizzle the top with melted semisweet chocolate, let it set, and they’re ready to serve!
Storing Suggestions:
To keep your German Chocolate Cookies tasting fresh, store them in an airtight container at room temperature. They’ll last up to a week, but you’ll probably devour them long before that. If you wish to extend their shelf-life, consider freezing the cookies in a sealed container for up to three months.
Cooking Tips:
If you’re out of unsweetened cocoa powder, regular cocoa will work just fine. Just remember to choose a high-quality cocoa for the best flavor. For even baking, make sure your cookie dough balls are evenly sized. Using a cookie scoop helps with this and ensures your cookies bake uniformly.
Serving Suggestions:
These cookies are fantastic with a cold glass of milk or a steaming mug of coffee. If you’re serving them at a party, consider adding a scoop of vanilla ice cream on the side — it’s a surefire way to impress guests! For an extra touch, sprinkle some toasted coconut over the top before drizzling with chocolate.
Ingredient Substitutions:
If you’re missing pecans, walnuts are a great alternative. You can also substitute the semisweet chocolate chips with milk chocolate or dark chocolate chips based on your preference. For a dairy-free version, use a plant-based butter substitute and coconut milk in place of evaporated milk.
Seasonal Variations:
In the fall, add a dash of cinnamon or nutmeg to the dough for a warm, spiced twist. During summer, mix in some dried cranberries or cherries for a fruity note. You can also try sprinkling a bit of sea salt on top of the melted chocolate for a sweet-salty combo that’s just perfect for winter.
Allergen Information:
This recipe contains common allergens such as eggs, nuts, dairy, and gluten. To make it nut-free, omit the pecans. For a gluten-free version, substitute all-purpose flour with gluten-free flour. Use egg replacers if you’re avoiding eggs, and choose dairy-free alternatives like coconut milk and vegan butter.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, you can! Prepare the cookie dough in advance and refrigerate it for up to two days before baking. You can also freeze the dough balls and bake them straight from the freezer, adding an extra minute or two to the baking time.
What’s the secret to getting chewy cookies?
The key to chewy cookies lies in the combination of ingredients like brown sugar and baking time. Brown sugar retains moisture, resulting in chewier cookies, and keeping an eye on the baking time ensures they don’t get overbaked.
How do I prevent my cookies from spreading too much?
Ensure your butter isn’t too soft, as overly softened butter can cause cookies to spread. You can also refrigerate the dough for 30 minutes before baking. This helps the dough firm up, resulting in less spread during baking.
Can I use a different type of chocolate for the drizzle?
Absolutely! While semisweet chocolate provides a balanced taste, feel free to experiment with dark chocolate, milk chocolate, or white chocolate. Each type will bring a unique flavor profile, letting you customize your cookies to your liking.
Why is my topping not thickening properly?
If your topping isn’t thickening, it might need a bit more cooking time. Continue stirring over medium heat until it reaches a thicker consistency. If needed, reduce the heat slightly to avoid curdling and stir constantly.
How do I know when my cookies are perfectly baked?
You’ll know they’re done when the edges are firm, but the center is still slightly soft. Cookies continue to firm up as they cool on the baking sheet. So, a slight softness upon removal is ideal for achieving the perfect texture.
German Chocolate Cookies
Ingredients
- 1 cup semisweet chocolate chips
- 1/4 teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter softened
- 1/2 heaping cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour (5.6 ounces)
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 3/4 cup lightly packed dark brown sugar
- 1/2 cup evaporated milk
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar for topping
- 1 large egg yolk for topping
- 2 ounces semisweet chocolate melted
Instructions
- Preheat your oven to 350°F. Prepare baking sheets with parchment paper or silicone mats.
- Sift the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
- Combine butter, dark brown sugar, and granulated sugar in a mixer. Whip until smooth. Add egg, egg yolk, and vanilla, mixing until blended. Gradually mix in the flour mixture, then fold in chocolate chips.
- Place 1 1/2 tablespoon rounds of dough on the prepared sheets using a cookie scoop.
- Bake for 12-15 minutes until firm. Cool on baking sheets for 10 minutes before transferring to wire racks.
- For topping, mix evaporated milk, sugar, egg yolk, and butter in a saucepan over medium heat. Stir until thickened (10 minutes). Remove from heat and mix in vanilla, coconut, and pecans. Cool before spreading on cookies.
- Drizzle melted chocolate over cooled cookies. Let rest for 15 minutes before serving.
