If you love the rich, indulgent flavors of German chocolate cake but want something quicker and easier, these German Chocolate Cookies are for you! Soft, chewy, and loaded with sweet coconut, chopped pecans, and melty chocolate chunks, they’re a decadent treat you can make in just one bowl — no mixer required.
⭐ Why You’ll Love This Recipe:
- All the flavor of cake – without the effort
- One bowl, no mixer
- Soft, chewy texture
- Perfect combo of chocolate, coconut & pecans
- Freezer-friendly and great for gifting
📝 Ingredients & Substitutions:
- Butter: Salted butter adds flavor, but unsalted works too — just add ¼ tsp more salt.
- Brown Sugar: Light or dark both work. Dark gives a deeper molasses flavor.
- Egg + Egg Yolk: The extra yolk makes the cookies rich and chewy.
- Flour: Measure correctly (aerate and level) or weigh for best results.
- Cocoa Powder: Use natural unsweetened cocoa (not Dutch processed).
- Salt: Kosher or sea salt is best. If using table salt, use slightly less.
- Coconut: Sweetened shredded is classic, but unsweetened works for a less sweet cookie.
- Pecans: Walnuts are a great substitute if preferred.
- Chocolate: Semisweet or German’s sweet baking chocolate both work beautifully.
🍪 How to Make German Chocolate Cookies:
- Melt the butter in a large bowl (just until melted, not sizzling).
- Stir in brown sugar and let sit for 5 minutes to cool slightly.
- Add egg, egg yolk, and vanilla – mix until smooth.
- Stir in dry ingredients: flour, cocoa powder, baking soda, and salt – mix just until combined.
- Fold in coconut, pecans, and chopped chocolate.
- Scoop 1.5 tbsp-sized balls of dough onto a lined baking sheet.
- Bake at 375°F for 8–12 minutes, just until edges are set but centers remain soft.
- Let cool for 5 minutes on the pan, then transfer to a wire rack.
✅ Tips for Success:
- Don’t overmelt the butter. Once mostly melted, stir to finish – overheating will mess with the texture.
- Mix by hand. It’s easier to avoid overworking the dough.
- Underbake slightly. Pull the cookies out when centers still look soft — they’ll set as they cool.
- Measure flour carefully. Too much flour = dry cookies that don’t spread.
🧊 Storage:
- Store in an airtight container at room temp for up to 4 days.
- Freeze dough balls or baked cookies for longer storage.
📌 Save or Share!
These cookies are great for holidays, potlucks, or anytime you’re craving a cozy treat. Add them to your favorite cookie box or make a double batch to freeze — trust us, they won’t last long!
German Chocolate Cookies
Ingredients
- ½ cup (1 stick) salted butter, melted
- 1 cup packed brown sugar
- 1 large egg
- 1 egg yolk
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup sweetened shredded coconut
- ¾ cup chopped pecans
- ¾ cup chopped semisweet or German’s sweet chocolate bar (or chips)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, melt butter. Stir in brown sugar and let sit 5 minutes to cool slightly.
- Add egg, egg yolk, and vanilla. Mix until smooth.
- Stir in flour, cocoa powder, baking soda, and salt just until combined.
- Fold in coconut, pecans, and chocolate chunks.
- Scoop dough into 1.5-tablespoon balls and place on baking sheet, spaced 2 inches apart.
- Bake for 8–12 minutes, until edges are set and centers look slightly underdone.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.