Ingredients
For the cookies:
- 1 1/4 cups (5.6 ounces) all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, at cool room temperature
- 3/4 cup lightly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
For the topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1 large egg yolk
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 heaping cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 ounces semisweet chocolate, melted
Directions
For the cookies:
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Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
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In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.
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Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets
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Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.
For the topping:
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In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies.
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Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they're made.
Are these shelf stable?
Hi Shauna! We suggest that these cookies be eaten the day they’re made, but if not, you would need to store them in the fridge due to the evaporated milk in the topping. Just keep in mind that the topping softens the cookies even more over time. If you’re trying to make these in advance, you could keep the topping and cookies separate until the morning of serving. Let the topping come back to room temperature and spread on your cookies, then drizzle with chocolate. I hope that helps!
I absolutely love all your recipes!! I was wondering if this batter is better chilled overnight like your bakery chocolate chip cookies?
Thanks
Michelle
Hi Michelle! Chilling your cookie dough overnight most directly applies to chocolate chip cookie dough, but any time you want to develop stronger flavors and a thicker, chewier texture in any drop-style cookie dough, chilling will be your friend 🙂 Feel free to experiment with it! Let us know what you think of these cookies when you give them a try 🙂
These cookies were a hit with my husband and i !!!
So im sure glad to know they are going to be a hit with my inlaws and there family for Christmas 2021
Thanks alot !!!
Carolyn
Glad you enjoyed them! Thanks so much for the comment 🙂
Question.
I live in Co. High altitude. How much more Flour should I use?
I can’t wait to make these!!
Hi Angela! Neither Tessa or I bake at a higher altitude, so I can’t say for sure. If you find that you normally need to make adjustments for a recipe to turn out, then I would stick to whatever you normally do. You can also check out King Arthur Baking’s article HERE for more help. Please let us know how it goes if you give this recipe a try 🙂
I am going to try these, can’t wait. Is it anything you can do to make them crunchie not soft, my husband likes hard cookies not soft. Thanks, Angie Coggins
Hi Angie! Tessa created these cookies so they replicate the taste of a German Chocolate Cake, which is why they’re super soft cookies. Feel free to bake them for a bit longer for a crunchier cookie 🙂
Excellent flavor and a big hit with everyone (that likes coconut)!
Cookie calls for 1 stick of butter but then states 4 ounces. Can you confirm which is right, please?
Hi Susie! 1 stick of butter = 4 ounces, or 113 grams. We included the measurements for this recipe in weight as well as volume. I hope that helps!
Wow! Must have been a long day but I was thinking Tablespoons not Ounces! Thanks for the great recipes!
haha no problem 🙂 Can’t wait for you to enjoy these cookies!
I’m also from Phoenix! I made these for the person I work for, he likes German Chocolate Cake so I thought why not make him cookies and they were a hit.
So happy to hear that, Elaine!
Do you have the ingredients list with grams?
We don’t just yet, but we’re actively working to update all the older recipes on the site with gram measurements! Our Ingredient Measuring Guide might come in handy here to get the accurate weights: https://handletheheat.com/measuring-cheatsheet
I took a chance on these for my daughters wedding and they were fantastic! They froze and thawed really well for transport. The only thing I did different was added flour because I’m at altitude and the first batch wasn’t as thick as I’d like. Thanks for the great recipe!
Perfect, I’m glad you were able to tweak the recipe to work where you live! I’m honored you chose to use my recipe for your daughter’s wedding! 🙂
Hi! What does 2 sticks of butter equals to in cups? Also what does 8 tablespoons of butter equal to in cups
On the butter wrapper, it shows how much 🙂 2 sticks = 1 cup. If you’re looking to switch out the butter in this recipe, I wouldn’t recommend it!
I’ve made these and brought them to work everyone was raving about them , I don’t eat cookies I just enjoy baking and sharing and now that I’ve made these that are a fantastic and a favorite forsure. Thanks for the perfect recipe.
So glad these cookies were a hit!
I was my hardest cookie I have ever made, and frankly, I think it was the fact that I was not patient enough with it. I wanted to get it done ASAP as part of my Bakemas series. It was delicious but next time I will definitely take my time and I’m sure it will come out more delicious!
Hi,
I was wondering how many cups of butter do I need to make to cookie batter?
Everyone said it tasted like German Chocolate Cake and was easy to make .. Thanks for the recipe ! S. Ochoa
So very good, and I forgot the chocolate chips. Stored in the fridge and they were even better a couple of days later! I’m a cookie snob but this recipe made my filecrick!
This is an outstanding recipe! I always double the recipe.
i’ve actually decided to make these cookies and so i could travel with them, decided to make them a sandwich cookie with the pecan coconut topping as a filling instead. i’ll let you know how they turn out
Fun idea!