The Ultimate German Chocolate Cookies Recipe: Soft, Chewy & Irresistible
Get ready to discover your new favorite cookie! This incredible German Chocolate Cookies recipe delivers everything you love about the classic cake in a perfectly portioned, handheld treat. Imagine sinking your teeth into a soft, intensely chocolatey cookie, generously crowned with a luscious, gooey caramel coconut pecan frosting. These cookies aren’t just easy to make; they are an absolute delight, destined to become a cherished tradition during the holidays or a comforting indulgence any time of the year. They bring together the rich, decadent flavors of German Chocolate Cake in a surprisingly simple and utterly irresistible cookie form, perfect for sharing, gifting, or enjoying all to yourself.
What Makes These German Chocolate Cookies So Special?
If the thought of German Chocolate Cake transformed into a melt-in-your-mouth cookie makes your heart sing, then you’ve found your next baking project! Our recipe for soft and chewy chocolate cookies creates the perfect foundation for the iconic German Chocolate Frosting. Each cookie is made with a thoughtful blend of brown sugar, which contributes to their signature chewiness and depth of flavor, and high-quality cocoa powder, ensuring a rich, intense chocolate taste that truly shines. After baking, a clever trick involves gently pressing the hot cookies to form a small, inviting pocket. This ingenious indentation becomes the perfect vessel for holding a generous dollop of our irresistible German Chocolate Frosting – a rich, buttery concoction brimming with sweet caramel, tender shredded coconut, and crunchy toasted pecans.
These German Chocolate Cookies are a personal holiday favorite, not just for their crowd-pleasing flavor, but also for their incredible make-ahead convenience. Both the rich cookie dough and the decadent frosting can be prepared in advance, allowing you to bake and assemble them whenever the craving strikes or guests arrive. This flexibility makes them ideal for busy holiday seasons or spontaneous dessert needs. For the ultimate chocoholic experience, consider drizzling a little extra melted chocolate over the finished cookies – it’s an optional but highly recommended touch that elevates their deliciousness even further. Prepare for these delightful cookies to vanish quickly, as everyone will be reaching for a second (or third)!
Essential Ingredients for Perfect German Chocolate Cookies
Crafting these exceptional German Chocolate Cookies starts with selecting the right ingredients. Each component plays a vital role in achieving their signature soft, chewy texture and rich, complex flavor. Here’s a detailed look at what you’ll need for the cookie base:
- Butter: For this recipe, I typically use salted butter. If you opt for unsalted butter, simply increase the added salt in the cookie dough to 1 teaspoon to ensure proper flavor balance. Using butter at room temperature helps it cream easily with the sugar, creating a smoother dough.
- Brown Sugar: Light brown sugar is my preference here, as it imparts a wonderful moisture and chewiness to the cookies without overpowering the chocolate. However, if you desire a deeper, more pronounced molasses flavor, dark brown sugar makes an excellent substitute.
- Eggs: Any large eggs will work perfectly. The key is to ensure they are at room temperature. This prevents them from “shocking” the butter when added, leading to a more homogenous and emulsified dough, which translates to a better cookie texture.
- Vanilla Extract: Always choose pure vanilla extract for the best flavor. It complements the chocolate beautifully and adds a subtle warmth to the overall profile of the cookie.
- Salt: Sea salt is my go-to. It’s crucial for balancing the sweetness and enhancing the deep chocolate notes in the cookies. Don’t skip it!
- Baking Soda: This leavening agent is essential for giving the cookies their lift and contributing to their soft, tender texture. It reacts with the acidic cocoa powder to ensure a perfect rise.
- All-Purpose Flour: Standard all-purpose flour provides the necessary structure for these cookies. Measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly, to avoid over-measuring.
- Cocoa Powder: The quality of your cocoa powder directly impacts the chocolate flavor. For the richest, darkest color and most intense chocolate taste, I highly recommend using Dutch process cocoa powder. Brands like Guittard or Ghirardelli offer superior flavor and depth.
The Signature German Chocolate Topping Ingredients
The iconic German Chocolate Topping is what truly sets these cookies apart. This luscious, caramel-like frosting is surprisingly easy to make and requires just a few key components:
- Egg Yolks: You’ll only need the yolks for this rich frosting. Save the egg whites for another culinary creation, or simply discard them if you don’t have an immediate use. The yolks provide essential richness and help thicken the frosting.
- Evaporated Milk: This is a crucial ingredient! Make absolutely certain you use evaporated milk, not sweetened condensed milk. Evaporated milk provides a creamy base without added sugar, allowing you to control the sweetness of the frosting.
- Granulated Sugar: Standard white granulated sugar is used to sweeten the topping, creating that signature caramel flavor as it cooks with the other ingredients.
- Butter: Whether you prefer salted or unsalted butter, either will work wonderfully here. The butter contributes to the luxurious, melt-in-your-mouth texture and rich flavor of the frosting.
- Salt: A small amount of salt is vital for balancing the sweetness and enhancing the caramel and nutty flavors in the topping. Sea salt is a great choice.
- Sweetened Shredded Coconut: This provides the classic texture and tropical sweetness characteristic of German chocolate desserts. While you can use unsweetened if you prefer less sweetness, sweetened shredded coconut is recommended for the authentic experience.
- Vanilla Extract: Pure vanilla extract is a must for adding depth and warmth to the frosting, complementing the coconut and pecans beautifully.
- Coconut Extract: While not strictly necessary, a dash of coconut extract truly amplifies the coconut flavor, taking this frosting to the next level. If you’re a true coconut lover, don’t skip it!
- Pecans: For the absolute best flavor and crunch, always toast your pecans before incorporating them into the frosting. Toasting brings out their natural oils and deepens their nutty taste. To save a little money and prep time, feel free to purchase pecan pieces rather than whole pecans, as you’ll be roughly chopping them anyway.
Step-by-Step: How to Bake German Chocolate Cookies
Creating these delightful German Chocolate Cookies is a straightforward process, broken down into easy-to-follow steps. Precision and a little patience will reward you with perfect cookies every time.
- Crafting the Perfect Chocolate Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter and brown sugar. Beat on medium speed until well combined and creamy. Next, add the room temperature eggs one at a time, mixing well after each addition, followed by the vanilla extract. Scrape down the sides of the bowl as needed. In a separate large bowl, whisk together the cocoa powder, baking soda, salt, and all-purpose flour until thoroughly combined. Gradually add this dry mixture to the wet ingredients in the stand mixer, mixing on low speed just until no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
- Chill the Cookie Dough: Once your dough is mixed, cover the bowl tightly with plastic wrap and transfer it to the refrigerator. Allow the dough to chill for a minimum of 30 minutes, or up to 60 minutes. Chilling is a crucial step that helps the dough firm up, preventing the cookies from spreading too much during baking and resulting in a thicker, chewier cookie with a more intense flavor.
- Prepare for Baking: While the cookie dough chills, preheat your oven to 350 degrees Fahrenheit (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Once the dough is adequately chilled, remove it from the fridge. Using a standard 1½ tablespoon ice cream scoop, portion the dough into even balls and place them on the prepared cookie sheet, ensuring they are about 2 inches apart to allow for proper spreading.
- Bake to Perfection: Place the baking sheet in your preheated oven and bake for 8-11 minutes. Baking time may vary slightly depending on your oven. Look for cookies where the edges are set and slightly firm, but the centers still appear soft and slightly puffy. They will continue to set as they cool. Overbaking will result in a drier cookie.
- Create Frosting Pockets and Cool: Immediately upon removing the hot cookies from the oven, gently press the back of a rounded measuring spoon (like a teaspoon or half-tablespoon) into the center of each chocolate cookie. This creates a perfect indentation, a little pocket designed to hold the luscious German Chocolate Frosting. Transfer the cookies to a wire cooling rack and allow them to cool completely to room temperature. This step is essential before adding the topping, as warm cookies would melt the frosting.
- Toast the Pecans: While the cookies cool, begin preparing your frosting by toasting the pecans. Heat a dry skillet over medium heat. Add the roughly chopped pecans and stir frequently, tossing them for about 1-2 minutes. Watch them closely, as they can burn quickly. They are ready when they become fragrant and turn a light golden brown. Immediately remove them from the heat and transfer them to a plate to cool completely.
- Make the German Chocolate Frosting: In a medium-sized heavy-bottomed pot, whisk together the egg yolks, evaporated milk, granulated sugar, butter, and salt until smooth. Place the pot over medium heat, and continue to whisk constantly. Bring the mixture to a boil, then continue boiling and whisking for precisely 2 minutes. This cooking time is crucial for the frosting to thicken and achieve its characteristic gooey consistency. After 2 minutes, remove the pot from the heat and stir in the shredded coconut, vanilla extract, coconut extract (if using), and the cooled toasted pecans. Allow the German Chocolate Frosting to cool completely to room temperature. It will thicken further as it cools.
- Finish and Serve: Once both the cookies and the frosting have cooled to room temperature, you’re ready to assemble! Take a tablespoon of the prepared German Chocolate Topping and spoon it generously into the indentation of each chocolate cookie. Arrange them on a serving platter and get ready for rave reviews! Enjoy these homemade German Chocolate Cookies immediately, or store them for later.
Creative Variations on German Chocolate Cookies
Once you master the basic German Chocolate Cookie, the possibilities for customization are endless! If you simply can’t get enough of German Chocolate desserts, explore these easy and delicious recipe variations:
- German Chocolate Sandwich Cookies: Take these treats to the next level by creating sandwich cookies. Simply pair two of your perfectly baked chocolate cookies with a generous layer of the rich German chocolate frosting sandwiched in the middle. The contrasting textures and double dose of chocolate are truly irresistible.
- German Chocolate Cookie Cups: For a delightful bite-sized dessert, press German chocolate cookie dough into mini muffin tins to create charming cookie cups. Bake them until the edges are golden brown, then, once cooled, fill each cup with a spoonful of the gooey German chocolate frosting. These adorable and decadent treats are perfect for parties and potlucks.
- German Chocolate Whoopie Pies: Elevate the classic whoopie pie by using two soft and chewy chocolate cookies (similar to homemade Oreos) to sandwich a luxurious filling of German chocolate frosting. These handheld delights are excellent for packing in school lunches, enjoying as a delightful afternoon snack, or serving at casual gatherings.
- German Chocolate Ice Cream Sandwiches: For a cool and refreshing twist, transform your German chocolate cookies into decadent ice cream sandwiches. Sandwich a generous scoop of coconut or chocolate ice cream between two cookies. For an extra touch of texture and flavor, roll the edges of the assembled sandwiches in finely chopped pecans or extra shredded coconut. Perfect for a warm day!
- German Chocolate Cookie Bars: If you’re feeding a crowd or prefer a simpler presentation, turn these into cookie bars. Press the German chocolate cookie dough evenly into a baking pan to form a delicious base. Once baked and slightly cooled, spread a thick layer of German chocolate frosting over the top. Bake again briefly until the frosting is set, then cool completely before cutting into squares for effortless serving.
Frequently Asked Questions About German Chocolate Cookies
Absolutely! This frosting is wonderfully versatile and boasts an impressive shelf life. You can prepare the German Chocolate Frosting up to 5 days in advance and store it in an airtight container in the refrigerator. For even longer storage, it freezes beautifully for up to 2 months. When you’re ready to use it, simply let it thaw at room temperature until it reaches a spreadable consistency. A quick stir can help bring it back to its original smooth texture.
Yes, you can freeze both the baked cookies and the cookie dough! For the baked cookies, it’s best to freeze them without the frosting. Once frozen, they can be stored in an airtight container for up to 2 months. Thaw at room temperature before frosting. The frosting itself can also be frozen for up to 2 months; just bring it to room temperature and stir before using. For ultimate convenience, scoop the cookie dough into balls and freeze them on a parchment-lined baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag or container and store for up to 2 months. When ready to bake, transfer the frozen dough balls directly to a baking sheet and bake in a preheated oven as directed, adding a couple of extra minutes to the baking time since they are starting from frozen.
Despite the name, German Chocolate Cake – the inspiration for these cookies – doesn’t originate from Germany. The history of German Chocolate Cake began in the United States. In 1852, an American baker named Samuel German developed a unique, ultra-dark baking chocolate for the Baker’s Chocolate Company. Years later, in 1957, a home baker from Texas used “German’s Sweet Chocolate” to create a new recipe featuring a distinctive pecan and coconut frosting. The recipe was published, became incredibly popular, and was simply named “German Chocolate Cake” in honor of Samuel German’s chocolate, not the country!
Several factors contribute to the wonderfully soft and chewy texture of these German Chocolate Cookies. First, the use of brown sugar instead of all white sugar adds moisture and molasses, which is key to chewiness. Second, ensuring your butter and eggs are at room temperature allows them to cream together more effectively, creating a smoother batter that bakes up more tender. Third, precise baking time is crucial; pulling the cookies from the oven when the edges are set but the centers are still slightly soft prevents them from drying out. Finally, chilling the dough helps prevent excessive spreading, concentrating the moisture and flavor for a richer, chewier result.
Storing and Freezing Instructions for German Chocolate Cookies
To keep your German Chocolate Cookies fresh and delicious for as long as possible, follow these simple storage guidelines:
- Room Temperature: Baked and frosted German Chocolate Cookies can be stored in an airtight container at room temperature for up to 2 days. For optimal freshness, a cool, dry place is best.
- Refrigerator: Both the cookie dough and the German Chocolate Frosting can be prepared in advance and stored in the refrigerator. The cookie dough will keep well in an airtight container for up to 5 days, ready to be scooped and baked whenever you desire. The prepared frosting can also be stored in an airtight container in the fridge for up to 5 days. Remember to bring the frosting to room temperature and give it a good stir before spreading it on your cooled cookies.
- Freezer – Cookie Dough: For longer storage, freezing the cookie dough is an excellent option. Scoop the dough into individual balls, then arrange them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe zip-top bag or airtight container. They will keep fresh for up to 2 months.
- Freezer – Frosting: The German Chocolate Frosting also freezes beautifully for up to 2 months. Store it in an airtight freezer-safe container. When you’re ready to use it, simply thaw it in the refrigerator overnight or at room temperature, then stir well until it’s smooth and spreadable.
- To Bake from Frozen Dough: There’s no need to completely thaw frozen cookie dough balls before baking. Simply transfer them directly from the freezer to a baking sheet while your oven preheats. You may need to add an extra 2-4 minutes to the specified baking time.
German Chocolate Cookie Recipe
The Carefree Kitchen
Pin
15 mins
12 mins
27 mins
24 cookies
Ingredients
For the Cookies:
- 1 cup salted butter, melted
- 1¾ cups light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder (Dutch process recommended)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2¾ cups all-purpose flour
German Chocolate Topping
- 1/3 cup pecans, roughly chopped and toasted
- 2 large egg yolks
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 1/4 teaspoon salt
- 3/4 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, but recommended)
Instructions
- 1. Mix the Cookie Dough: In the bowl of an electric mixer, combine the melted butter and brown sugar. Mix until creamy. Add the eggs one at a time, mixing until just combined after each, then stir in the vanilla extract. In a separate large bowl, whisk together the cocoa powder, baking soda, salt, and flour. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 2. Chill the Dough: Cover the dough in the bowl and transfer to the fridge for 30-60 minutes to chill. This helps prevent spreading.
- 3. Preheat Oven & Scoop: Meanwhile, preheat your oven to 350°F (175°C). Remove the chilled cookie dough from the fridge and use a 1½ tablespoon ice cream scoop to portion dough balls onto a cookie sheet, spacing them about 2 inches apart.
- 4. Bake: Bake in the preheated oven for 8-11 minutes, or until the center of the cookie is set and the edges are slightly firm.
- 5. Create Indentations & Cool: When cookies are finished baking, remove from the oven. Immediately and gently press the back of a rounded measuring spoon onto the top of each cookie to create an indentation. Allow cookies to cool completely on a wire rack while you prepare the topping.
German Chocolate Topping
- 1. Toast Pecans: Heat a dry skillet over medium heat. Add the chopped pecans and stir frequently for 1-2 minutes, or until fragrant and golden brown. Remove from heat to cool completely.
- 2. Cook the Frosting Base: In a medium-sized pot, whisk together the egg yolks, evaporated milk, sugar, butter, and salt. Heat over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil and whisk for 2 minutes.
- 3. Finish the Frosting: After 2 minutes, remove the pot from the heat. Stir in the shredded coconut, vanilla extract, coconut extract (if using), and the toasted pecans. Let the frosting cool completely to room temperature; it will thicken as it cools.
- 4. Assemble & Serve: Once the cookies and frosting are both at room temperature, spoon a tablespoon of German Chocolate topping onto the top of each cookie, filling the indentation. Enjoy!
Notes
Make-ahead: The cookie dough can be made up to 5 days in advance and stored in the fridge, or scooped and frozen for up to 2 months. The German chocolate frosting can also be made up to 5 days in advance and stored in the fridge, or frozen for up to 2 months.
Chilling the cookie dough: This step is crucial for producing a thick, chewy, and fudgy cookie that holds its shape.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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These irresistible German Chocolate Cookies, generously covered with our rich and gooey German Chocolate Frosting, are a true showstopper. Their perfectly soft and chewy chocolate base makes them simple to prepare and an essential addition to your holiday baking list, or a delightful surprise for any day of the year. Get ready to bake a batch of pure happiness!