German Chocolate Cookies
German chocolate cookies are classic and delicious! This chocolate cookie has a coconut and pecan topping that is drizzled with chocolate. It's perfect for any occasion!
Servings: 18 Cookies
Ingredients
Cookies
- 8 Ounces Semi Sweet Baking chocolate chopped
- 1 Cup All-Purpose Flour
- 1/3 Cup Cocoa Powder
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 5 Tablespoons unsalted butter room temperature
- ½ Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 large eggs room temperature
- 1 Teaspoon Vanilla
German Topping
- ½ Cup Evaporated Milk
- ½ Cup Granulated sugar
- 1 Egg Yolk
- ¼ Cup Unsalted Butter
- ½ Teaspoon Vanilla
- ⅔ Cup Sweetened Shredded Coconut
- ½ Cup chopped Pecans
- ¼ Cup Semi Sweet Chocolate Chips melted
Instructions
Cookies
- In a small bowl melt the chopped chocolate in the microwave in 30-second intervals. Set aside to cool for 5 minutes.
- In a large mixing bowl combine the flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to beat the butter, brown sugar, and granulated sugar together for about 2 minutes, until combined and fluffy. Add in the eggs and vanilla and mix until just combined. Mix in the melted chocolate until just combined.
- Add the dry ingredients to the wet and mix on medium-low until combined, being sure to scrape down the sides as needed.
- Cover the dough and refrigerate for 2 hours.
- Preheat the oven to 350° and line two baking sheets with parchment paper.
- Scoop the dough into 18 1 ½ inch balls and place on the baking sheets, leaving 2 inches between the cookies. If the dough is too hard to scoop, let it sit for 15-20 minutes and try again. Bake for 10-12 minutes, until the edges are set and the center is still a bit gooey. Remove from the oven and let cool for 3 minutes on the sheet pan before transferring to a cooling rack. While the cookies are baking, prepare the german topping.
German Topping
- In a small saucepan whisk together the evaporated milk, sugar, egg yolk, and butter. Heat over medium-high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Whisk constantly to avoid curdling or burning.
- Once thickened, remove from the heat and stir in the pecans, coconut, and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick, you can cook it for 5 or so minutes longer over medium-low heat, being sure to stir constantly.
- Once the topping has cooled and the cookies are cooled, top each cookie with a scant tablespoon of the topping. Drizzle the cookies with melted chocolate. Let sit for 30 minutes or so, so the german topping is fully set up before serving.
Nutrition
Calories: 293kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 62mg | Potassium: 204mg | Fiber: 2g | Sugar: 25g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
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