Description
Delight in these rich and chewy German Chocolate Cookies, featuring a perfect blend of cocoa, shredded coconut, pecans, and semi-sweet chocolate chips. These cookies balance chocolatey goodness with a satisfying crunch and tender texture, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy in texture, which helps create a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough, which could lead to tough cookies.
- Fold in Mix-ins: Gently fold in the shredded coconut, chopped pecans, and semi-sweet chocolate chips to evenly disperse them throughout the cookie dough.
- Portion the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes, until the edges are set but the centers remain soft, to achieve a perfect chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop full flavor.
Notes
- For extra moisture and flavor, you can substitute half of the butter with browned butter.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, omit the pecans and add extra coconut or chocolate chips.
