Description
Indulgent German chocolate cookies blend rich cocoa with classic coconut-pecan frosting, creating a delightful dessert that pays homage to traditional German baking. Sweet chocolate and nutty textures combine for an irresistible treat you’ll crave with every delectable bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks / 226 grams) unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup packed brown sugar
Add-ins:
- 1 cup semisweet chocolate chips
Coconut-Pecan Frosting Ingredients:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup (1 stick / 113 grams) unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Chocolate Drizzle Ingredients:
- ½ cup semisweet chocolate chips
- 1 teaspoon coconut oil or shortening
Instructions
- Craft the cookie base by combining softened butter with both sugars, whipping until airy and pale. Incorporate eggs individually, ensuring complete integration after each addition, then introduce vanilla for aromatic depth.
- Sift together dry ingredients – flour, cocoa, leavening agents, and salt – creating a uniform powder mixture. Gradually marry the dry components with the butter mixture, stirring minimally to maintain tenderness.
- Gently fold chocolate chips into the dough, distributing them evenly throughout the batter. Use a cookie scoop or tablespoon to portion uniform mounds onto parchment-lined baking sheets, leaving sufficient space between each dollop.
- Regulate oven temperature to 350F, positioning a rack in the middle. Bake cookies until edges appear slightly crisp yet centers remain soft, approximately 10-12 minutes. Allow cookies to rest on the baking sheet for brief moments before transferring to a cooling rack.
- Construct the signature frosting by combining evaporated milk, sugars, egg yolks, butter, and seasonings in a saucepan. Maintain constant stirring over medium heat, watching for thickening and caramel transformation.
- Once frosting reaches desired consistency, incorporate shredded coconut and chopped pecans. Remove from heat, allowing the mixture to cool and develop complexity.
- After complete cooling, generously spread the coconut-pecan mixture atop each cookie, creating a luxurious topping.
- Prepare chocolate drizzle by melting chocolate chips with coconut oil, stirring until silky. Elegantly cascade the glossy chocolate over frosted cookies using a spoon or piping tool.
- permit the chocolate to set completely before serving, ensuring a picture-perfect presentation.
Notes
- Choose high-quality cocoa powder for deeper, richer chocolate flavor in the cookies.
- Chill the cookie dough for 30 minutes before baking to prevent excessive spreading and create thicker cookies.
- Use room temperature ingredients to ensure smooth and consistent cookie texture.
- For gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon xanthan gum to improve cookie structure.
- Toast pecans before adding to frosting to enhance their nutty flavor and create more depth.
- Reduce sugar by 25% if you prefer less sweetness, maintaining the overall cookie consistency.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
- Freeze unfrosted cookies for up to 3 months for quick dessert preparation later.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 24
- Calories: 262
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 36 mg