German Chocolate Cookies
These German chocolate cookies are a soft, chewy chocolate cookie topped with an indulgent coconut pecan frosting and drizzled in chocolate. Rich and delicious!
Ingredients
German Chocolate Cookies
- 1 ¼ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- 4 ounces butter , softened (8 Tablespoons)
- ¾ cup light brown sugar , packed
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips , or chopped German chocolate
Coconut Pecan Frosting
- ½ cup evaporated milk
- ½ cup granulated sugar
- 1 large egg yolk
- 2 ounces butter (4 Tablespoons)
- 1 cup shredded coconut , I prefer sweetened
- ¼ cup chopped pecans
- ½ cup semisweet chocolate , melted
Instructions
Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment. Prepare ingredients.
- In a medium bowl, whisk together the 1 1/4 cups flour, 1/3 cup cocoa powder, 1 teaspoon baking powder and 1/4 teaspoon salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat together 4 ounces butter, 3/4 cup brown sugar and 1/4 cup white sugar. Add 1 large egg, 1 egg yolk and 1 teaspoon vanilla and mix to combine. Then add the flour mixture and mix to combine. Gently fold in 1 cup chocolate chips.
- Scoop the dough into 1-inch balls and place on prepared baking sheets. Bake for 10 minutes, then remove from oven and let cool on baking sheet before removing to a cooling rack.
Coconut Pecan Frosting
- While the cookies are cooling, combine 1/2 cup evaporated milk, 1/2 cup sugar, 1 egg yolk and 2 ounces butter in a small saucepan. Bring the mixture to a simmer over medium-heat, stirring frequently. Simmer for 10 minutes, or until the mixture has thickened and turned a caramel color.
- Remove from heat and stir in 1 cup coconut and 1/4 cup pecans. Allow the frosting to cool slightly and thicken.
- Spread frosting on cooled cookies. Drizzle with melted semisweet chocolate and let cool before serving.
Notes
- Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter.
- Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
- Storage: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
Nutrition
Serving: 1cookie, Calories: 233kcal, Carbohydrates: 27g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 94mg, Potassium: 117mg, Fiber: 2g, Sugar: 20g, Vitamin A: 230IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
