Homemade German Chocolate Cookies
Nothing warms the home quite like the smell of toasted coconut and melting chocolate wafting from the oven. These German Chocolate Cookies are a decadent, handheld reimagining of the classic layered cake, offering a rich, fudgy cocoa base that is soft and tender in the center.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chocolate chips, shredded coconut, and toasted pecans.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 9–11 minutes. The centers should still appear soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.