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 sweet 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.
“Thank you for sharing this recipe. I made these cookies today and they are perfect! Definitely will be adding these to our “favourites” list. Pecans, chocolate and coconut- what’s not to love? Delicious 😋” – Keri
Ingredient notes and substitutions
- Butter: I use salted butter int this recipe. You could use unsalted butter, but if using unsalted butter, I recommend increasing the salt by 1/4 teaspoon.
- Brown sugar: Either light brown sugar or dark brown sugar will work. Dark brown sugar will give you slightly richer flavor.
- Egg yolk: The fat from the extra yolk helps to make the cookies chewier.
- Flour: 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.
- Unsweetened cocoa powder: I haven’t tried using Dutch processed cocoa powder in this recipe.
- Kosher salt: Kosher salt isn’t as salty as table salt. Sea salt makes a good substitution. If you’d like to use table salt, just use a scant 1/2 teaspoon.
- Coconut: If you’d like, you can use unsweetened shredded coconut for cookies that are slightly less sweet.
- Pecans: Or use chopped walnuts if you prefer.
- Chocolate: German’s sweet chocolate is the traditional chocolate for German chocolate cake. However, semisweet chocolate will also work.
How to make German chocolate cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Begin by melting the butter.
Step 2: Add the brown sugar, and stir in. Let the mixture sit for 5 minutes.
Step 3: Stir in the egg, egg yolk, and vanilla.
Step 4: Add the flour, cocoa powder, baking soda, and salt. Stir in just until combined.
Step 5: Add the coconut, pecans, and chopped chocolate. Stir in just until incorporated.
Step 6: Scoop 1.5 tablespoons (medium cookie scoop) onto the prepared cookie sheets.
Step 7: Bake until the edges are just set but the cookies are soft in the middle, about 8-10 minutes Slightly underbaking will help to keep the cookies soft and chewy.
Recipe Tips!
- Melting the butter: Just barely melt the butter. Once it is mostly melted, I 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, and hot, sizzling butter can leave you with greasy cookies.
- Mixing: I recommend stirring this recipe together by hand rather than using a hand or stand mixer. Mixing by hand will help you avoid overworking the cookie dough.
- Measuring the flour: 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. - Soft cookies: For soft cookies, 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.
Storage
Store the cookies in an airtight container at room temperature. The cookies will keep for 3-4 days when properly stored.
More chocolate cookie recipes!
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German Chocolate Cookies
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 ounces semisweet or German chocolate chopped
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Large microwave-safe mixing bowl.
- 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.
Video
Notes
- Flour: 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.
- Kosher salt: Or scant 1/2 teaspoon table salt
- Mixing: I recommend stirring this recipe together by hand rather than using a hand or stand mixer. Mixing by hand will help you avoid overworking the cookie dough.
- Nutrition values are estimates.
Nutrition
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Originally published 2/8/2019.
Reader Interactions
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Comments & Reviews
Ninia Robinson says
Amazing! Kinda winged it with the kiddos and they came out so good! I never have really measured anything I cook. I learned that from my grandmother and six kids and five grandchildren later, I think I’m ready for a Bobby Flay challenge!
Kate says
Thank you! I’m glad they worked out well for you!
Donna says
Dark or light brown sugar ?
Kate says
Hi! Either type of brown sugar will work in this recipe.
Ninia Robinson says
I used light brown sugar and they were absolutely delicious!
Jenellrae says
Excellent cookie recipe! Fudgy, soft texture and delicious. The only things I would adjust would be to double the nuts, chocolate chips (I didn’t have a baking chocolate bar), and coconut!! Yummy😋
Kate says
Thank you!
Keri says
Thank you for sharing this recipe. I made these cookies today and they are perfect! Definitely will be adding these to our “favourites” list. Pecans, chocolate and coconut- what’s not to love? Delicious 😋
Kate says
Thank you so much!
Stacey says
Hello! I have everything except the coconut. Can I make it without or substitute something else? Thanks!
Kate says
Hi! You can omit the coconut if you don’t have any. You could also use an additional 1/4 cup of pecans in place of the coconut if you’d like.
Patti says
So much easier to make this cookie and get all the great flavor of a German chocolate cake. I love it!
Kate says
Thank you!
Mary Jane says
This is one of my favorite cookies.
Kate says
Thanks! I’m glad you like the cookies!
Cecelia says
You get 10 thumbs up from the five of us. :) We love German chocolate cake and it was all rolled up into this cookie.
Kate says
Thank you!
Pokemon Fan says
SOOOOO good!
Kate says
Thank you!
Debbe’ Baker says
THANK YOU SO MUCH FOR SHARING YOUR OUTSTANDING & DELICIOUS RECIPES ! It’s always nice to find someone else who likes to bake as much as I do!?Debbe’ ?
Kate says
You are so welcome! Thank you for your kind words! =)
Debbe’ BAKER says
SIMPLY AWESOME & DEELISH‼️?
Kate says
Thank you so much!! =)
Lynae Zebest says
These are some of the best cookies I’ve made in years. I’m so thrilled to find this recipe. I was hunting for a German’s Sweet Chocolate cookie recipe that included all the same flavors as the traditional cake without a separate frosting, and sifted through quite a few duds before finding yours.
I followed your recipe almost exactly, except I also added 1/4c Heath toffee bits. Amazing!
One note: These only spread the way shown in the photos for me while my dough was a bit warm from the butter. Once the dough cooled, the cookies needed to be pre-flattened with a spatula.
Kate says
Thank you so much! The toffee chips sound like a yummy addition. =) Thanks for commenting!
Laura Dembowski says
I made these cookies with carob since I’m allergic to chocolate and LOVE LOVE LOVE them! I posted about them on my blog if you have a minute to take a peek! https://piesandplots.net/german-carob-cookies/
Kate says
That’s great! I’m glad you were able to make them in a way that works for you. Thanks for commenting! =)
Vicky says
These are delicious cookies! My whole family loves them!
Kate says
Thank you! I’m so glad that the cookies were a hit! Thank you for taking the time to come back and comment! =)
Shauna Guymon says
I think I died and went to heaven. These are AMAZING!!!!!
Kate says
Thank you!! I’m so glad that you liked the cookies! =) Thank you for taking the time to come back and comment!
Cheryl says
These aren’t Keto friendly are they?
Kate says
I’m not super familiar with the Keto diet, but I would guess that they have too many carbs to be Keto friendly.
Terry C. says
These sound delicious. I am wondering, would I be able to substitute the same amount of canola oil for the butter? We have some issues with dairy in our family.
Thanks
Kate says
Thank you! I haven’t tried using oil in these cookies, but it might work. Usually, you won’t need as much as you would butter. So, you would only need 3/4 cup oil if you were going to try it. Good luck! =)
Sarita says
I have used Country Crock Plant butter (olive oil) and it works just like butter
Chel says
My kids gobbled these cookeis up and asked for more! Thanks for the recipe.
Kate says
I’m so glad that they were a hit! Thanks for commenting! =)
Kelsey says
My new favorite cookies! German chocolate cake is my weakness and these cookies are to die for. Thanks for the recipe!
Kate says
Thank you! I love it, too. =) Glad you liked the cookies. Thank you for commenting!