German Chocolate Cookies
Updated June 25, 2024
Aubrie Pick for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup/128 grams all-purpose flour
½ cup/47 grams natural cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick), at room temperature
½ cup/101 grams granulated sugar
½ cup/110 grams packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups/128 grams lightly toasted, sweetened shredded coconut
1 cup/170 grams chopped bittersweet chocolate
1 cup/119 grams chopped pecans
Nutritional analysis per serving (24 servings)
22 grams carbs; 18 milligrams cholesterol; 190 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 2 grams fiber; 86 milligrams sodium; 2 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
- Step 2
Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
- Step 3
Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.
Private Notes
Comments
Delicious - all the decadence of German chocolate cake in cookie form. I don’t care for the cloying quality of sweetened shredded coconut so I used unsweetened coconut instead and then used a 50/50 mix of chopped bittersweet and semisweet chocolate to make up for some of the lost sweetness. The first batch of cookies did not flatten as much as I would have liked so I flattened the dough before baking the next batch and they came out perfectly. This is going to become a staple in my house!
Very easy and very good. Should never again make them with just two of us in the house.
I just finished baking this exactly as instructed except I toasted the pecans as well as the coconut. This might make it to my top 3 favorite cookie recipes along with the ricotta cookies and Mexican wedding cookies. Heaven in every bite. The flavors and the texture are perfect.
I followed the recipe exactly. My cookies did not flatten at all in the oven and dropping the pan onto a work surface did nothing to help it. Overall I found these too sweet and the chocolate was overpowering. No one loved them at home, but everyone at work enjoyed them. I will not make these again.
Got 29 out of these. Baked ten minutes at 325 convection bake. Then whacked them. Perfect! Did not toast the coconut bc I forgot, but toasting both that and the nuts is a good idea! My husband’s favorite cake is German chocolate and I laboriously (but lovingly!) make it each year for his birthday. With these cookies instead, I just saved myself a lot of work :). They are divine and addictive.
OMG these are amazing. Made exactly to recipe except we don’t have sweetened coconut where I live so I used Bob’s Red Mill unsweetened coconut flakes and toasted them for a minute or so first. Also used hersheys mini chocolate chips bc that’s what I have on hand. Perfection.