German Chocolate Cookies
Chewy, fudgy chocolate cookies topped with a gooey coconut-pecan filling—these German Chocolate Cookies capture all the flavors of the classic cake in a handheld treat.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Saucepan
- Baking Sheets
Ingredients
Cookie Base
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder use dark cocoa for richer flavor if desired
- 1 tsp baking soda
- 1/2 tsp salt
Coconut-Pecan Topping
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups shredded sweetened coconut can use unsweetened for less sweetness
- 1 cup chopped pecans toasted for best flavor; swap with walnuts if preferred
Instructions
- Cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Whisk flour, cocoa powder, baking soda, and salt in a separate bowl. Mix into wet ingredients until just combined.
- Cover dough and chill for at least 1 hour.
- Scoop dough onto lined baking sheets and bake at 350°F (175°C) for 9–11 minutes. Cool completely.
- For topping: In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter. Cook over medium heat until thickened, stirring constantly.
- Remove from heat, stir in vanilla, coconut, and pecans. Cool completely.
- Spoon topping onto cooled cookies, pressing lightly so it sticks. Let set 15 minutes before serving.
Notes
These cookies can be baked ahead and frozen without topping for up to 3 months. Add the coconut-pecan topping after thawing for best results. Store leftovers in an airtight container for up to 3 days.