Description
These German Chocolate Cookies combine a rich, chocolatey dough with a luscious coconut-pecan topping that mimics the classic German chocolate cake flavor. Soft, chewy, and topped with a creamy coconut-pecan frosting, these cookies are perfect for chocolate lovers looking for a unique dessert treat.
Ingredients
Scale
Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- â…“ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips, melted and slightly cooled
Coconut-Pecan Topping
- 2 large egg yolks
- â…” cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- â…” cup sweetened shredded coconut
- â…“ cup chopped pecans
Instructions
- Make the Dough: Cream together butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. Add the egg and vanilla extract, mixing thoroughly. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture. Stir in the melted semisweet chocolate until fully combined. Chill the dough in the refrigerator for 30 minutes to firm up.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 1½ tablespoon-sized balls and place them on the sheet spaced about 2 inches apart. Bake for 9 to 11 minutes until the cookies are set but still soft. Allow them to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Topping: In a saucepan over medium heat, whisk together egg yolks, evaporated milk, and sugar. Add the butter and continue cooking, stirring constantly for 8 to 10 minutes, until the mixture thickens. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Assemble the Cookies: Once the cookies have cooled, spoon about 1 tablespoon of the coconut-pecan topping onto each cookie. Spread gently with the back of the spoon and allow the topping to set before serving.
Notes
- Ensure the melted chocolate for the dough is slightly cooled to avoid cooking the eggs when mixed in.
- Chilling the dough helps maintain cookie shape during baking and results in a chewier texture.
- Use fresh coconut and toasted pecans for enhanced flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
