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German Chocolate Cookies

German Chocolate Cookies feature a homemade ultra soft, chewy, and gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Easy to make and so delicious!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24 cookies
Author Tessa Arias

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 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.