german chocolate cookies
These German chocolate cookies capture the rich flavors of the classic cake in a delightful, chewy cookie form, featuring chocolate, coconut, and pecans.
Ingredients
- 2 ½ cups unbleached all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- ½ cup evaporated milk
- 2 large egg yolks
- ½ cup granulated sugar (for frosting)
- ¼ cup unsalted butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time and stir in vanilla extract.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips, shredded coconut, and chopped pecans.
- Drop rounded tablespoons of dough onto baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, until edges are set and centers are slightly soft.
- Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.
- Prepare frosting by combining evaporated milk, egg yolks, sugar, and butter in a saucepan, cook until thickened.
- Stir in coconut and pecans, then frost cookies once completely cooled.
Notes
Ensure all ingredients are at room temperature for best results. Store frosted cookies in an airtight container.