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.
Pros: Super fun and flavorful twist on a cookie.
Cons: None.
Would I make this again? Definitely!
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These German Chocolate Cookies combine fudgy chocolate cookies with gooey coconut and pecan filling, for a wonderfully decadent sweet treat.
Inspired by the iconic German Chocolate Cake, these cookies deliver a fun, unique twist on the beloved dessert.
This recipe has a few steps, but it’s totally doable – and sure to be a total crowd-pleaser at any potluck or holiday party.
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!
Sprinkle of Science
How to Make 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, 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. You can learn more about the differences between Dutch-processed and natural cocoa powders here.
Can I Use Natural Cocoa Powder Instead?
If you must use natural (aka unsweetened) cocoa powder, you can use the same amount here, no adjustments needed. Just note your German Chocolate Cookies may be lighter in color and slightly drier in texture.
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 as they brown too quickly 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.
Why Use a Cookie Scoop?
- Saves you so much time in forming the balls of dough.
- Ensures each ball is evenly sized so the cookies bake evenly.
- No small overbaked cookies or large underbaked cookies.
- I love using a 1.5-Tablepsoon size cookie scoop for this cookie recipe.
- Learn more about Cookie Scoops and how to use them here!
How to Store German Chocolate Cookies
These German Chocolate Cookies taste best the day they’re made, but they can be stored inside an airtight container in the fridge for up to 2 days. Avoid stacking to maintain the prettiest appearance. Store cookies with a tortilla to keep them soft a little longer.
Recommended Products:
- My Favorite Baking Sheets
- Dutch-Processed Cocoa Powder
- Medium Cookie Scoop (1.5 Tablespoons)
- Parchment Paper (I love these pre-cut sheets)
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Ingredients
For the cookies:
- 1 1/4 cups (159 grams) all-purpose flour
- 1/3 cup (28 grams) unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 8 tablespoons (113 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) lightly packed dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
For the topping:
- 1/2 cup evaporated milk
- 1/2 cup (100 grams) granulated sugar
- 1 large egg yolk
- 4 tablespoons (57 grams) unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 (45 grams) heaping cup sweetened shredded coconut
- 1/2 cup (57 grams) chopped pecans
- 2 ounces (57 grams) semisweet chocolate, melted
Instructions
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.
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!