Rich German chocolate cookies are soft and chewy chocolate cookies that are packed with sweet coconut, melty chocolate pieces, and pecans.
These cookies are the easiest way to enjoy the flavors of German chocolate cake without making a cake.
The recipe is based on the chocolate version of my chewy brown sugar chocolate chip cookies. They’re rich chocolate cookies packed with shredded coconut, pecans, and chunks of melty chocolate.
Aside from tasting great, the cookies are also really easy to make! They can be made in one bowl, and there’s no mixer required to whip up these yummy cookies.
How to make German chocolate cookies
Begin by melting the butter. Add the brown sugar, and stir in. Let the mixture sit for 5 minutes.
Stir in the egg, egg yolk, and vanilla.
Add the flour, cocoa powder, baking soda, and salt. Stir in just until combined.
Add the coconut, pecans, and chopped chocolate. Stir in just until incorporated.
Scoop 1.5 tablespoons (medium cookie scoop) onto the prepared cookie sheets.
Bake until set at the edges and soft in the middle.
Slightly underbaking will help to keep the cookies soft and chewy.
Tips for making perfect cookies
- Just melt the butter.
Once it is mostly melted, I remove it from the heat and whisk until completely melted. Continuing to cook the butter after it has melted can throw off the ratios and leave you with a dry cookie or a cookie that doesn’t spread.
- Be sure to measure the flour properly.
Either weigh the flour or measure properly. To measure properly, aerate the flour by stirring or sifting it. Spoon it into the measuring cup without packing and then level.
- Slightly underbake the cookies.
Bake the cookies just until the edges are set and the center are soft. This will keep the cookies soft and a little chewy.
How to store the cookies
Store the cookies at room temperature in an airtight container for 3-4 days.
More chocolate cookie recipes!
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German Chocolate Cookies
Rich chocolate cookies that are full of coconut, pecans, and melty chocolate pieces. Check out the step-by-step photos and tips above the recipe.
- 1 cup butter
- 1 1/2 cups brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour¹
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt²
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 ounces semisweet or German chocolate chopped
Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
Melt butter in a large heavy saucepan.
Remove from heat, and stir brown sugar into melted butter.
Let stand 5 minutes.
Add egg and egg yolk; stir to combine.
Stir in vanilla extract.
Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
Stir in coconut, pecans, and chocolate chunks.
Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
Bake for about 8-12 minutes, or until the edges of the cookies are set.
Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
- Correctly measuring the ingredients is key. I suggest either weighing the ingredients or aerating the flour (sifting or fluffing) and then scooping and leveling. Packing in too much flour will cause the cookies not to spread or to be dry and crumbly.
- Or scant 1/2 teaspoon table salt
- I recommend stirring this recipe together by hand rather than using a hand or stand mixer.
- Nutrition values are estimates.