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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.
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.
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…
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.
Tips for Making German Chocolate Cookies
What Type of Cocoa Powder is Best For German Chocolate Cookies?
I recommend using Dutch-process cocoa for these cookies. It can be difficult to source in grocery stores, but it can be purchased easily online. My favorite brands of Dutch-process cocoa powder are E. Guittard, Penzey’s, Bensdorp, or Valrhona.
Why Use Dutch-Processed Cocoa Powder?
I recommend using Dutch-process cocoa because it provides a deep color, more moisture, and a flavor that I think complements the sweet coconut topping perfectly. Dutch-process cocoa has more fat than most grocery store natural/unsweetened cocoa powder products, which is what we want for flavor and moisture in this specific recipe.
If you must use natural cocoa powder, go ahead. Just note your German Chocolate Cookies may be lighter in color and slightly drier in texture. You can learn more about the differences between cocoa powders here.
What Baking Sheet is Best for German Chocolate Cookies?
A light-colored aluminum half-sheet pan is my favorite for baking cookies. Avoid dark nonstick pans altogether, they brown too much and may burn the bottoms of your cookies. This is particularly important for dark-colored cookies like these German Chocolate Cookies, as it can be harder to tell visually when these are done baking. The below photo features cookies from the same exact batch of dough, baked for the same amount of time at the same temperature. The only difference was the baking pan!
Check out my Baking Pans 101 post for all the surprising details. Or, just click here to score my favorite baking pans for cookies (and everything else!)
Why Use a Cookie Scoop?
How to Store German Chocolate Cookies
Store German Chocolate Cookies in an airtight container at room temperature for up to 2 days. Store cookies with a tortilla, apple wedge, or piece of bread to keep them soft a little longer.
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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
For the cookies:
-
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
-
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
-
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.
-
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
-
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:
-
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.
-
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.
I made these awesome cookies for part of my Christmas baking project for all of my loved ones. Everyone was so happy with them. They are very yummy!!!
It say’s best same day. If making for Christmas gifts how long are they hood for?
Can these cookies be frozen…thx
I made this recipe for a cookie competition at work and got 1st place. Thanks for the recipe. These cookies are amazing. I highly recommend these cookies.
Where the German Chocolate ??????
W
These cookies are fabulous! They are so soft and chewy, even the next day. Definitely saving this recipe for a lot of future use!
I’m wondering about making the dough a day ahead and storing it in the fridge for 24 hours. Then bake and make the topping fresh the next day. Thoughts?
I remember my mother making german chocolate cake ALL the time when i was growing up. I was excited when i stumbled across this recipe. I have made these cookies 2 / 3 times….so good i forget ….but anyway, i tried to substitute Almond flour and the cookies tasted good, but they did not raise. They were flat & crumbly, not don’t get me wrong, we still ate them, they tasted okay.
I read that if i use baking soda instead of baking powder, they might be okay…
does anyone know about that as a substitution?
My husband is a diabetic, so I also substitute Truvia, (the measure is less and calculated on the bag) and that came out Beautiful. Using the ice cream scoop, helps with his portion control. I have shared these and they are a hit..if you love chocolate you will LOVE these cookies
These look amazing! Do you know how many carbs are in these? My boyfriend loves German Chocolate anything, but he’s a type one diabetic, and a full fledged GC cake is not a good idea… haha these might be a good compromise!
Don’t know about the carbs, but i substitute with truvia or stevia sugar, my hubby is type 2,
i control is intake easier with the cook, then a cake…good luck. Then you will just have to see about the condensed milk
The recipe was easy to follow and everyone loved them. They didn’t last a day.
Made for my husband for his birthday, they were perfect and very rustic pretty
Made the cookies, they are wonderful!! I used walnuts, wish I had pecan, but I have 10 lbs of walnuts, and hubby said no more buying nuts until there is room in the freezer. The texture is similar, light crunch, but pecans would have been better. To Angelica, who asked if you can use regular milk, well, I did, no condensed milk available. When you use condensed milk, you get the nice flavour. Use reg milk, and you get a different taste, so, as, Tessa’s recipes call for, condensed milk is best. I used .5 cup reg milk, with 2.5 tablespoons of whole milk powder. With this substitution, you are looking for similar texture, but you get diff taste. I cooked milk and sugar to a runny syrup, then let it sit overnight. More liquid gets lost by leaving it overnight, which, texture wise is what you are looking for. Or, you can just sit at the stove, and cook it straight to the texture Tessa states in the recipe. Been jonesing for a portable solution to German Chocolate cake, and Tessa has made the PERFECT version! Thanks Tessa!
GERMAN Chocolate cake, the name comes from the brand of chocolate “German”, that used to be sold in America. The German chocolate company devised the cake recipe to sell more chocolate product. Very useful advertising. I am old, I remember the product. Love the fact Tessa, that you take the time to cook from scratch. Cake mixes are for sissies. Yes, I have used cake mixes before, but for those who love baking, scratch is magic!!
OMG!!! Best cookies EVER, I brought them to work and had to give out recipe. I had people sending their family in to get one of these delicious cookies
1. Can I use Hershey’s cocoa?
2. Confused…. last ingredient says semisweet chocolate so does that mean more of the chips melted or
is there a bar I need to look for at the store?
These sounds amazing! I am thinking of making them for cookie exchange party 🙂
Can they be made using Gluten Free flour substitute?
Thanks!
Yum yum yum! Made this for Father’s Day and beyond good! I used sliced almonds instead of pecans bc that’s what I had….the cookies are so soft and delicious and man oh man that icing! Shared the link with my followers so good!! Thanks!
It is not usual to find German cookies recipies, and even that I am not going to make them by the moment, I am compiling a series of recipes that I’ve downloaded from the internet, of those that I consider that will be a good selection for a small cookie business that I am about to start.
I’ve worked in the pasta and icecram industry in my country Ecuador, and I am extremely demanding with the quality and the production processes, I am sure that your recipe will definitely be an excellent addition to my cookies list. I’ll let you now how this cookies came out of my oven.
Can you use hershey’so cocoa instead of Dutch process cocoa
Hello Tessa,
this Cookie Recipe sounds great but this is not a German Cookie.Pecan nuts are hard to find and very expensive and not typical German.What was the Name from the Chocolate Cake from Germany do you make these Cookies?
Typical Cookies are vanilla Kipferl(vanilla crescents) or with Jam filled Butter Cookies.
No offense and many Greetings from Bavaria,Germany 🙂
These were very easy to make.. Simple ingredients.. Easy to prepare… The taste was oh so rich… wow… The topping I wanted to eat by itself.. Delicious.. I’m not much of a baker so these came out wonderful from a so so baker..
To start off let me tell you I am what you call a beginner baker. However, I was going to a cookie exchange and I wanted to find a cookie recipe that would rock the socks off people and this recipe did. Thank you so much for sharing! What an amazing cookie!
Yay! I’m so thrilled to hear that, Katie 🙂
My husband loves German Chocolate cake! I love the option to make yummy cookies instead of the whole big cake:) Thank you for the recipe…and right before the holidays too 🙂
I love gifting out cookies. An one thing that I have found is that soft topped cookies like this make great sandwich cookies. And then you can still add your chocolate drizzle to the outside, let set and they pack so well this way. I like red velvet cookies with cream cheese frosting but they didn’t pack well . Put another cookie on top problem solved . An little ones think that they are getting extra cookies .
I made these tonight for a party. They were fantastic!
So happy to hear that!
I accidentally put one whole egg and 1 egg white in the cookie dough. I haven’t baked the cookies yet so do you think they will be fine as is or should I add the egg yoke?
Hi where can you find this coco powder? Or can you use hersey’s? Suggestions please 🙂
Hi Tessa, can you make these into one giant cookie? And if so do you need to change the baking time? Thank you!
I have no idea, Kathleen, I’ve never tried! Let us know how it turns out if you give it a go 🙂
I have a question. The way I understand the cookie receipt I need a total of 1 egg plus 1 egg yolk. Then I need 1 egg yolk for the frosting. Is the right way? Thank you Vernette
Yes.
Forgot to comment, that I also froze mine, and they tasted perfectly fine right out of the freezer. Also, I would recommend that you DOUBLE the recipe, because they are JUST THAT GOOD! Thanks Tessa! You definitely ARE the cookie queen…
These are absolutely THE BEST cookies I have ever made or eaten! I’ve baked cookies for all 9 of us as a child ALL MY LIFE, and there is no cookie I’ve made, that ever tops this one!!! The only thing I would say is not to bake them more than 10 minutes, or they will turn out like mine, and they were a little too hard. I also agree with Tessa, and would have to say they are best eaten the day they are made. The frosting is just too die for, and tastes like a homemade Christmas caramel made on the stove. Definitely make these!
We can’t get evaporated milk here in Israel. What can be substituted? Also sweetened shredded coconut isn’t sold. Can sweetened coconut strips be shredded in a food processor to make this?
Does anyone have any idea approximately how many calories per cookie?
Are these cookies soft or do they harden.
Could you make the cookie ahead of time and then put the frosting on at a later date?
My husband is from Germany and had never heard of German Chocolate cake either. Several years ago I read that German chocolate cake was named for the American who came up with the recipe and whose last name just happened to be German. Mystery solved.
I made these the Lazy way with a German choc mix and the coconut nutty frosting out of the can..with a 1/2 cup melted choc chips with a tablespoon of milk to thin it out put in a piece of wax paper made in a cone drizzled over top. The cake mix I added 3 eggs, 1/2 cup applesauce and 2 T milk. Hand blended. Dropped onto cookie sheet sprayed with Pam baked @ 350 10 min frosted warm. Perfect. Made 2 dozen. Placed in covered containers on waxed paper. Only downfall can’t stack them. Very moist cookies.
Hi Tessa!
My cousin requested German chocolate cookies and I found your recipe. He and everyone that tried them loved them. I’m not a fan of shredded coconut so I was cooking without tasting but your recipe was easy to follow and turned out great. Thank you so much!
I couldn’t find the dutch processed cocoa, can I use Hershey unsweetened cocoa?
Could you make the cookie up ahead of time and freeze them, then make the topping when you want to serve ? Would the cookie still be good?
I’d reccomend freezing the balls of dough, letting them come to room temp, then baking off when you’re ready to serve. That way the cookies have the best taste and texture 🙂
I loved making these, they were amazing & such a great idea! Everyone loved them!
Wonderful!! Happy to hear that, Jennifer 🙂
Went to visit family. Made these cookies one morning. Same day made a second/double batch – family loved them. Put some in the freezer – wax paper between layers – 2 weeks later my parents texted me to tell me they loved them straight from the freezer. Tess – thank you for sharing these!!!!!
Oh, that’s so awesome!! I’ll have to try them frozen next time 🙂
Hi, so I was wondering, if all I have is sweetened dutch process cocoa, could I just omit some of the granulated sugar in the recipe?
Hmm I’m not sure because I’ve never used sweetened cocoa powder. Doing so may alter the texture :/
Oh man, these cookies were amazing!!
As for stacking cookies, I use a staggered arrangement for each layer with wax or parchment paper between each layer. The bottom layers don’t take as much direct weight staggered. The recipe sounds yummy.
Hi Tessa!
I’m from Germany but I’ve never heard of these cookies before! 😀
Anyway, I’m sure they taste delicious and I will try this recipe soon 🙂
Haha! Well I really just took the idea of a German Chocolate Cake and made it into cookies! Let me know what you think of the recipe!
Like you, I prefer to make things from scratch. Have you ever tried substituting Baker’s German Sweet Chocolate for the cocoa powder? It’s so yummy in German Chocolate Cake, so I would really like to try it with these cookies. I know I would probably have to decrease the butter as well. And I thought I could grate the chocolate instead of melting it. Would you happen to know by how much I should decease the butter? The pictures make me swoon, BTW!
I made these last night and they were absolutely wonderful. Put in fridge overnight and took to work and wow they were a great big hit and tasted just as good today as they did last night. Added to my cookbook already will make again for sure.
I made these and they are incredibly tasty cookies! Even just the cookie by itself is a great chocolate cookie…thanks!
I’d like to make these, but want all of the German chocolate ingredients inside the cookies, without the addition of icing. I found some coconut-flavor-filled chocolate chips that I think would work perfectly in this recipe. I’m thinking of adding some coconut extract, sweetened shredded coconut and chopped pecans to the dough, in addition to the coconut morsels.
Hi Tessa, I will be trying this recipe out, I have two questions, can you omit the chocolate chips in the cookie recipe without ruining the recipe and referring to the packing question, couldn’t you pack them using parchment paper for the stickiness from the icing?
Feel free to omit the chocolate chips (though they’re so much better with them!!) and as for packing with parchment, even then the weight of the cookies stacked kind of smashes everything. If you try let us know how it goes!
Just made these- followed the recipe to a T and they turned out phenomenal! Great way to start off the New Year, thank you for this delicous recipe!!! Only disappointment was the meager yield of 24. I’ll double the recipe next time.
Could these possibly be frozen? Just wondering with the topping and all.
Can you substitute regular milk with evaporated milk??
Tessa, I made these cookies and they are SO good, they will be a Christmas cookie for ever! I would like to know the nutritional information if possible.
I prepared this recipe and received rave review! Although they are very rich, they are also extremely high on the “yummy” scale, and no one who tried it didn’t want another one. Also, the instructions were extremely well done, and leave no worries about making an error. I will be baking these often from now on. Although I rarely make a recipe by simply following the directions, with this recipe, the only change/addition I incorporated was the use of vanilla bean paste, instead of just straight vanilla. Very good recipe! Thank you.
Thanks so much for your comment! So glad you enjoyed the recipe. The vanilla bean paste sounds lovely!
I think I just drooled 🙂 I invite you to share your cookie recipes at my annual cookie swap linky party Hugs!
Hi Tessa,
Do you think these cookies would pack ok? I was thinking of making it a “foodie” Christmas for the cooks in my family back home. Ya know, homemade caramel corn and cheese corn, cookies, some homemade spice mixes, gift cards to the King Arthur Flour store. These cookies look amazing and my mum loves coconut, so I’m hoping a clean, Christmased-up Pringles can of these would make it ok! 😀
I don’t think so sadly 🙁 Not only are they best eaten the day they’re made but the topping is pretty sticky and would make packing and transporting a bit of a mess.
Ok, no problem! It’ll just be a treat that goes to work with my taller half, then. 😀
Thanks for responding so quickly! Everything I’ve tried from your blog has turned out so great! My brother in law says your caramel sauce is like liquid Werther’s. 😀
Love to hear that!! Thanks Laurel 🙂
Our family does not usually eat cake, especially because a cake is just too much for the three of us. I think these cookies would be the absolute best for my daughter’s 20th birthday, because she loves soft chocolate cookies and the one icing she likes is the coconut pecan. I can’t wait to make these for her next week. Additionally, these seem so much easier than cake to share. Thanks for making a recipe available that I can trust to have been tested.
Hi Amy! I’m so happy to hear that! Sounds like this recipe was good timing 🙂 Happy birthday to your daughter!