German Chocolate Cake Cookies
German Chocolate Cake Cookies combine the rich, sweet flavors of traditional German chocolate cake into easy-to-eat cookie form, featuring a chewy texture and delightful frosting.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon and level method for accurate measurement
- 1/2 cup unsweetened cocoa powder Choose high-quality cocoa for best flavor
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Mix-ins
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans Toast for extra flavor if desired
- 1 cup semi-sweet chocolate chips Use high-quality chocolate for best results
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add in the vanilla extract and egg, beating until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just blended; be careful not to over-mix.
- Fold in the shredded coconut, chopped pecans, and chocolate chips until evenly distributed throughout the dough.
Baking
- Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be served alone or with ice cream or whipped cream. Consider adding a sprinkle of sea salt for added flavor.