Description
Delight in these rich and indulgent German Chocolate Cookies, featuring a perfect blend of cocoa, shredded coconut, chopped pecans, and semi-sweet chocolate chips. These soft, chewy cookies offer a luscious chocolate flavor balanced by the crunch of nuts and sweetness of coconut, baked to perfection for a satisfying treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This incorporates air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Mix-ins: Gently fold in the shredded coconut, chopped pecans, and semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center, to achieve the perfect chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- Use room temperature butter for easier creaming and better texture.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- For extra flavor, toast the pecans lightly before adding to the dough.
- Cookies can be stored in an airtight container for up to 5 days.
- Freezing the dough balls before baking can help control spreading.
