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–+ servings

German Chocolate Cookies

Indulge in the rich, fudgy German Chocolate Cookies topped with a luscious coconut-pecan frosting. Perfect for any occasion, these bite-sized treats are easy to make and utterly delicious.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter at cool room temperature
  • 3/4 cup dark brown sugar lightly packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 4 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1/2 heaping cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2 oz semisweet chocolate melted

Equipment

  • Electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Sifter
  • Rubber spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth.
  4. Add the egg, egg yolk, and vanilla to the butter mixture. Beat until everything is well combined.
  5. On low speed, gradually add the flour mixture to the wet ingredients until just combined. Fold in the chocolate chips.
  6. Using a medium (1.5-Tablespoon size) spring-loaded cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for about 10 minutes, or until the cookies are set. Let them cool on the baking sheets for 10 minutes before transferring to a wire rack.
  8. In a small saucepan, combine the evaporated milk, sugar, egg yolk, and butter. Cook over medium heat, stirring frequently, until the mixture has thickened, about 10 minutes.
  9. Remove the topping from the heat and stir in the vanilla, coconut, and pecans. Let it cool until it's thick enough to spread over the cooled cookies.
  10. Drizzle the melted chocolate over the cookies. Let everything set for at least 15 minutes before serving.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 26mgSodium: 85mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

Use high-quality cocoa powder for the best flavor and consider toasting the pecans for an enhanced taste. If the topping seems too runny, allow it to cool longer before spreading. For a special touch, sprinkle a bit of sea salt on the cookies before adding melted chocolate for a delightful contrast of flavors. Store in an airtight container at room temperature for up to 2 days, or refrigerate for a week.
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