Description
Rich German chocolate cookies deliver a delightful twist on classic dessert flavors, blending deep cocoa notes with sweet coconut and nutty pecans. Chocolate enthusiasts will savor these irresistible treats that bring German baking traditions right to your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 large egg
Sugars and Sweeteners:
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup evaporated milk
Additional Mix-ins and Flavor Enhancers:
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- 1 large egg yolk, lightly beaten
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats for optimal cookie performance.
- Whisk flour, cocoa powder, baking soda, and salt in a medium bowl to create a uniform dry mixture.
- Cream butter, granulated sugar, and brown sugar in a large mixing bowl until the texture becomes light and airy, approximately 2-3 minutes.
- Incorporate egg and vanilla extract into the butter mixture, ensuring complete integration.
- Gradually blend dry ingredients into the wet mixture, stirring until just combined to maintain a tender cookie texture.
- Gently fold shredded coconut, chopped pecans, and chocolate chips throughout the dough for even distribution.
- Portion dough into rounded tablespoon-sized balls, placing them 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, watching for set edges and slightly cracked cookie tops indicating perfect doneness.
- Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack for complete cooling.
- Create frosting by combining evaporated milk, sugar, butter, egg yolk, and vanilla in a saucepan, cooking over medium heat and stirring continuously until thickened, approximately 10-12 minutes.
- Remove frosting from heat, mixing in shredded coconut and pecans, then allow to cool to room temperature.
- Once cooled, spread frosting between two cookies, gently pressing to distribute evenly.
- Let assembled cookies rest for 30 minutes, allowing flavors to meld and frosting to set before serving.
Notes
- Softened butter creates a creamy, smooth texture and helps cookies spread evenly during baking.
- Try dark, milk, or white chocolate chips to customize the flavor profile and match personal preferences.
- Replace wheat flour with a gluten-free blend to make these cookies suitable for those with gluten sensitivities.
- For nut allergies, substitute pecans with seeds like sunflower or pumpkin seeds for similar crunch and texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 209 kcal
- Sugar: 18 g
- Sodium: 97 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 44 mg