German Chocolate Cookies - Handle the Heat
Filed Under: Chocolate | Cookies

German Chocolate Cookies

By Tessa Arias
  |  
November 11th, 2015
5 from 20 votes
5 from 20 votes

German Chocolate Cookies feature a homemade ultra soft, chewy, and gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Amazing!

Yield: 24 cookies

Prep Time: 20 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: Ultra chocolaty with that perfect combination of tropical coconut and nutty, earthy pecans.
Texture: The cookies are ridiculously soft yet chewy and loaded with melty chocolate chips. Top that with the super gooey yet crunchy coconut topping and each bite is pure bliss.
Ease: A few more steps involved than your typical cookie recipe but so worth it! The topping may seem weird at first but just follow the directions and you’ll be good.
Appearance: Taking the extra time to drizzle melted chocolate over these really does elevate them to a new level, especially because the topping looks kinda strange on its own.
Pros: Super fun and flavorful twist on a cookie.
Cons: None, except maybe that I preferred these cookies on the first day they were made.
Would I make this again? Mmmhmmm.

I’ve seen German Chocolate Cookies a few times on Facebook. Each time I saw a recipe I made a mental note to add it to my “to bake” list.

German Chocolate Cookies feature a homemade ultra soft, chewy, gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Amazing!

Unfortunately most of the recipes I kept seeing involved cake mix. Now, I have nothing against cake mix on a moral level. Sometimes you just gotta take a shortcut.

German Chocolate Cookies feature a homemade ultra soft, chewy, gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Amazing!
BUT on a pure food level, I almost never use the stuff. If you couldn’t already tell, I’m all about homemade from scratch goodies whenever possible. They just taste better! And if you only eat special treats when you can make them from scratch, it’s pretty hard to overdo it. Unless you’re like me and you bake things for a living. Let’s not get into that right now…

German Chocolate Cookies feature a homemade ultra soft, chewy, gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Amazing!

This recipe takes cookies to a whole new level. I’ve had way too many sickeningly sweet yet bland cookies in my life. What a waste of calories. That’s why I love these German Chocolate Cookies. They’re rich and pack a huge flavor punch so they’re incredibly satisfying. And if you’re a huge chocoholic like me you’ll adore them! Plus, as a total cookie queen, you know I got you covered with a solid recipe.

 

German Chocolate Cookies feature a homemade ultra soft, chewy, gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Amazing!

Use a cookie scoop to make these even faster

Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped and evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!

Handle the Heat now has our very own Perfect Cookie Kit, containing three spring-loaded stainless steel cookie scoops, two spatulas, 6-piece stainless-steel, round nested cookie cutter set with silicone rim, and more! Learn more here.

 

More Cookie Recipes You’ll Love:

5 from 20 votes

How to make
German Chocolate Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
German Chocolate Cookies feature a homemade ultra soft, chewy, and gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Amazing!

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:

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. 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.
  4. Using a medium (1.5-Tablespoon) size spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets

  5. 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:

  1. 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.
  2. 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.
Course : Dessert
Cuisine : American
Keyword : german chocolate cookies
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Cindy — September 29, 2022 at 7:06 pm

    fantastic recipe

  2. #
    Shauna — March 28, 2022 at 8:30 pm

    Are these shelf stable?

    • #
      Emily — March 31, 2022 at 10:25 am

      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!

  3. #
    Michelle — February 28, 2022 at 7:28 pm

    I absolutely love all your recipes!! I was wondering if this batter is better chilled overnight like your bakery chocolate chip cookies?
    Thanks
    Michelle

    • #
      Emily — March 1, 2022 at 12:30 pm

      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 🙂

  4. #
    carolyn — December 24, 2021 at 7:33 pm

    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

    • #
      Emily — December 27, 2021 at 11:13 am

      Glad you enjoyed them! Thanks so much for the comment 🙂

  5. #
    Angela — December 18, 2021 at 8:06 am

    Question.
    I live in Co. High altitude. How much more Flour should I use?
    I can’t wait to make these!!

    • #
      Emily — December 20, 2021 at 1:18 pm

      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 🙂

  6. #
    Angie Coggins — December 18, 2021 at 7:11 am

    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

    • #
      Emily — December 20, 2021 at 2:06 pm

      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 🙂

  7. #
    Alexia — November 28, 2021 at 1:43 pm

    Excellent flavor and a big hit with everyone (that likes coconut)!

  8. #
    Susie — November 14, 2021 at 3:32 pm

    Cookie calls for 1 stick of butter but then states 4 ounces. Can you confirm which is right, please?

    • #
      Emily — November 15, 2021 at 2:11 pm

      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!

      • #
        Susie — November 18, 2021 at 7:13 pm

        Wow! Must have been a long day but I was thinking Tablespoons not Ounces! Thanks for the great recipes!

        • #
          Emily — November 19, 2021 at 12:20 pm

          haha no problem 🙂 Can’t wait for you to enjoy these cookies!

  9. #
    Elaine — November 5, 2021 at 6:27 pm

    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.

    • #
      Emily — November 9, 2021 at 12:00 pm

      So happy to hear that, Elaine!

  10. #
    Collette Ricks — October 28, 2021 at 1:42 pm

    Do you have the ingredients list with grams?

    • #
      Haley Wehner — October 29, 2021 at 2:05 pm

      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

  11. #
    Trisha Rodriguez — June 29, 2021 at 8:42 pm

    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!

    • #
      Tessa — June 30, 2021 at 9:14 am

      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! 🙂

  12. #
    Meg — June 16, 2021 at 12:50 pm

    Hi! What does 2 sticks of butter equals to in cups? Also what does 8 tablespoons of butter equal to in cups

    • #
      Tessa — June 17, 2021 at 8:53 am

      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!

  13. #
    Rebecca — March 13, 2021 at 5:24 am

    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.

    • #
      Tessa — March 15, 2021 at 2:25 pm

      So glad these cookies were a hit!

  14. #
    Diana — December 29, 2020 at 4:35 pm

    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!

  15. #
    Samantha — October 13, 2020 at 11:16 am

    Hi,
    I was wondering how many cups of butter do I need to make to cookie batter?

  16. #
    Sharon Ochoa — August 20, 2020 at 7:28 pm

    Everyone said it tasted like German Chocolate Cake and was easy to make .. Thanks for the recipe ! S. Ochoa

  17. #
    Crick — April 8, 2020 at 9:16 pm

    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!

  18. #
    Julie — February 16, 2020 at 8:45 am

    This is an outstanding recipe! I always double the recipe.

  19. #
    fran — January 28, 2020 at 9:47 pm

    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

    • #
      Tessa — January 29, 2020 at 1:26 pm

      Fun idea!

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