Description
Indulge in the rich and decadent flavors of these German Chocolate Cookies. A fudgy cocoa cookie base topped with a sweet coconut-pecan layer, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Cookies:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
Coconut-Pecan Topping:
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/3 cup sweetened condensed milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients.
- Add chocolate chips: Stir in the chocolate chips.
- Prepare topping: In a small bowl, mix the shredded coconut, pecans, and sweetened condensed milk until coated.
- Form cookies: Scoop dough onto baking sheets, flatten slightly, and top with coconut-pecan mixture.
- Bake: Bake for 10-12 minutes until edges are set.
- Cool: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can toast the pecans and coconut before adding for enhanced flavor.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
