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German Chocolate Cookies Recipe

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★★★★★

4.8 from 120 reviews

Delight in these rich and chewy German Chocolate Cookies, loaded with sweetened shredded coconut, chopped pecans, and chunks of semisweet or German chocolate. With a perfect balance of cocoa and brown sugar, these cookies boast a soft center and slightly crisp edges, making them an irresistible treat for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup butter (melted)
  • 1 ½ cups brown sugar (packed)
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Add-ins

  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2 ounces semisweet or German chocolate (chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure easy cleanup.
  2. Melt Butter and Combine Sugar: In a large microwave-safe mixing bowl, melt the butter completely. Stir in the packed brown sugar until fully incorporated. Let the mixture stand for 5 minutes to allow the sugar to absorb some of the butter, enhancing the dough’s texture.
  3. Add Eggs and Vanilla: Add the large egg and egg yolk to the butter and sugar mixture and stir well to combine. Then stir in the vanilla extract to infuse flavor into the dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until the mixture is evenly blended.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to prevent tough cookies.
  6. Add Coconut, Pecans, and Chocolate: Fold in the sweetened shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks, distributing them evenly throughout the dough.
  7. Portion Cookies: Using a medium cookie scoop (about 1.5 tablespoons), drop mounds of dough onto the prepared baking sheets. Space them about 2 inches apart to allow room for spreading during baking.
  8. Bake: Bake the cookies in the preheated oven for 8 to 12 minutes, until the edges are set while the centers remain soft to achieve a chewy texture.
  9. Cool: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

  • For a nuttier flavor, toast the pecans lightly before adding to the dough.
  • Do not overbake the cookies; removing them when centers are still soft ensures a chewy texture.
  • Use parchment paper or silicone baking mats to prevent cookies from sticking and for easier cleanup.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • The mixture of egg and egg yolk contributes to a rich, tender crumb.

Keywords: German chocolate cookies, chewy cookies, coconut cookies, pecan cookies, chocolate chunk cookies, easy cookie recipe, holiday cookies

Find it online: https://lucabites.com/german-chocolate-cookies-recipe/