German Chocolate Cake Cookies
Delicious cookies that combine the rich flavors of German chocolate cake with the convenience of a bite-sized treat, featuring chewy textures and a hint of coconut.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure it's at room temperature for optimal creaming.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon it into the measuring cup and level off.
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans Can be replaced with other nuts or omitted.
- 1 cup chocolate chips (semi-sweet or milk chocolate)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the shredded coconut, chopped pecans, and chocolate chips.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10 to 12 minutes or until the edges are set but the centers are still soft.
- Remove from oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Serve with a cold glass of milk or warm with a scoop of vanilla bean ice cream. Consider garnishing with fresh mint or edible flowers for presentation.