German Chocolate Cookies
Indulge in the rich and decadent flavors of German Chocolate Cookies, a delightful treat that perfectly combines the essence of chocolate with the nutty sweetness of coconut and pecans. This recipe is a twist on the classic German Chocolate Cake, transformed into chewy, bite-sized cookies that are perfect for any occasion, from holiday gatherings to afternoon snacks.
With a perfect balance of flavors and textures, these cookies are sure to be a hit with both chocolate lovers and dessert enthusiasts. The combination of cocoa-infused dough, gooey coconut-pecan topping, and a drizzle of chocolate glaze makes these cookies irresistible and truly special.
Recipe Quick Facts
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 cookies
Difficulty Level: Easy
Cuisine Type: Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
– Experience the rich and indulgent flavors of German Chocolate in a cookie form.
– Quick and easy recipe that allows you to enjoy the essence of a German Chocolate Cake in a fraction of the time.
– Perfect for gatherings, parties, or simply as a sweet treat to satisfy your dessert cravings.
Ingredients
For the Cookie Dough
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1 large egg
For the Topping
– 1 cup sweetened shredded coconut
– 1/2 cup chopped pecans
– 1/2 cup sweetened condensed milk
– 1/4 cup semisweet chocolate chips
Equipment Needed
– Mixing bowl
– Baking sheet
– Parchment paper
– Saucepan
– Wire rack
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet and flatten slightly.
6. In a saucepan, combine the coconut, pecans, and sweetened condensed milk over low heat, stirring until thickened.
7. Spoon the coconut-pecan mixture onto each cookie dough ball.
8. Bake for 8-10 minutes or until the cookies are set.
9. Melt the chocolate chips and drizzle over the cookies. Allow the cookies to cool on a wire rack before serving.
Pro Tips for Success
– Allow the cookies to cool completely before storing to prevent the topping from becoming too sticky.
– For an extra crunch, toast the pecans before adding them to the topping mixture.
– Store the cookies in an airtight container at room temperature for up to 5 days.
Substitutions & Variations
– For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
– Add a teaspoon of espresso powder to the cookie dough for a hint of coffee flavor.
– Drizzle caramel sauce over the cookies for an extra layer of sweetness.
Storage & Make-Ahead Tips
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerate: Cookies can be stored in the refrigerator for up to 1 week.
Make Ahead: The cookie dough can be prepared and stored in the refrigerator for up to 2 days before baking.
Serving Suggestions
– Serve these German Chocolate Cookies with a glass of cold milk for the perfect pairing.
– Garnish the cookies with a sprinkle of sea salt for a sweet and salty contrast.
Nutrition Information (Per Serving)
Calories: 180 | Protein: 2g | Carbohydrates: 20g | Fat: 10g | Fiber: 2g | Sugar: 12g | Sodium: 80mg
FAQ
1. Can I make this ahead? Yes, you can prepare the cookie dough ahead of time and refrigerate it until ready to bake.
2. Can I bake instead of fry? These cookies are baked for a healthier alternative to frying.
3. What can I substitute for sweetened condensed milk? You can use a combination of heavy cream and sugar as a substitute.
4. How do I know when it’s done? The cookies are done when the edges are set, and the topping is golden brown.
5. Can I freeze leftovers? Yes, you can freeze the cookies in an airtight container for up to 3 months.
6. How long do they last? These cookies are best enjoyed within a week for optimal freshness.
Recipe Notes
German Chocolate Cookies are a delightful twist on the classic cake, perfect for those who love the flavor combination of chocolate, coconut, and pecans. These cookies are a crowd-pleaser and can be enjoyed year-round for a sweet treat that is sure to satisfy your dessert cravings.
German Chocolate Cookies
Indulge in the rich and decadent flavors of German Chocolate Cookies, a delightful treat that perfectly combines the essence of chocolate with the nutty sweetness of coconut and pecans. This recipe is a twist on the classic German Chocolate Cake, transformed into chewy, bite-sized cookies that are perfect for any occasion.
Ingredients
-
1 cup all-purpose flour
-
1/2 cup unsweetened cocoa powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1/2 cup unsalted butter, softened
-
1/2 cup granulated sugar
-
1/2 cup packed brown sugar
-
1 large egg
-
1 cup sweetened shredded coconut
-
1/2 cup chopped pecans
-
1/2 cup sweetened condensed milk
-
1/4 cup semisweet chocolate chips
Directions
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
-
In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and mix well.
-
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
-
Scoop tablespoon-sized balls of dough onto the prepared baking sheet and flatten slightly.
-
In a saucepan, combine the coconut, pecans, and sweetened condensed milk over low heat, stirring until thickened.
-
Spoon the coconut-pecan mixture onto each cookie dough ball.
-
Bake for 8-10 minutes or until the cookies are set.
-
Melt the chocolate chips and drizzle over the cookies. Allow the cookies to cool on a wire rack before serving.
