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 monounsaturated 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.
Followed the recipe it came out so dry. Since I am new baker I don’t trust myself to get it always right so I ended up baking two cookies and they did not turn out well. Too dry and crumbly. I took the dough and added more butter. Baked a cookie - still dry. Decided to take a leap and add an egg. Looking at the over to cookie is not spreading. Looks like a lump of poo or coal - hard to tell since my oven glass is dirty. Not appetizing. This just a sign that this cookie isn’t worth the hassle for me. I may just take a chocolate chip cookie, add some cocoa powder, and sprinkle some coconut and pecans on top. In the meantime, I will ask chatGPT what can I do to rescue this dough since it is filled with expensive ingredients.
Based on others' recommendations and what I had on hand: I toasted the coconut and pecans, doubled the egg, skimped a bit on the white sugar, and used dark chocolate chips. YUM.
Used toasted UNSWEETENED coconut - there is plenty of sugar already in the recipe.