When you think of German chocolate, rich layers of cake with a coconut-pecan topping probably come to mind. Now imagine that indulgent flavor in cookie form! These German Chocolate Cookies deliver all the elements of the classic cake but in a portable, bite-sized treat. The soft, chocolatey cookie base is topped with a luscious coconut-pecan topping and finished with drizzles of semisweet and white chocolate, making this dessert absolutely irresistible.
This recipe is perfect for special occasions, cookie exchanges, or just when you’re in the mood for a treat that combines the best of both worlds—cookies and cake! Let’s dive into how to make these decadent delights.
Ingredients
For the Cookies:
- 1 cup semisweet chocolate chips 🍫
- 2 ounces unsweetened chocolate, chopped 🍫
- 6 tablespoons unsalted butter 🧈
- 2/3 cup granulated sugar 🍚
- 3 large eggs 🥚🥚🥚
- 1 teaspoon vanilla extract 🍦
- 1 cup all-purpose flour 🌾
- 2 tablespoons unsweetened cocoa powder 🍫
- 1/4 teaspoon baking powder 🍰
- 1/4 teaspoon salt 🧂
For the Topping:
- 1/2 cup evaporated milk 🥛
- 1/2 cup granulated sugar 🍚
- 1/4 cup unsalted butter 🧈
- 2 large egg yolks 🥚🥚
- 1 cup sweetened shredded coconut 🥥
- 1 cup pecans, chopped 🥜
- 1 teaspoon vanilla extract 🍦
For the Drizzle:
- 1/2 cup semisweet chocolate chips 🍫
- 1/2 cup white chocolate chips 🍫
Instructions
1. Preheat and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Melt Chocolate and Butter:
In a heatproof bowl set over simmering water, melt the semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth, then set aside to cool slightly.
3. Mix Sugar and Eggs:
In a large bowl, whisk together the granulated sugar and eggs until well combined.
4. Combine Chocolate Mixture and Vanilla:
Stir the cooled chocolate mixture and vanilla extract into the sugar and egg mixture until smooth.
5. Add Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add this to the chocolate mixture, stirring until just combined.
6. Scoop and Bake Cookies:
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Topping:
In a medium saucepan, combine the evaporated milk, granulated sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly, about 10-12 minutes.
8. Add Coconut, Pecans, and Vanilla:
Remove the saucepan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the topping to cool slightly.
9. Top the Cookies:
Spoon about 1 tablespoon of the coconut-pecan topping onto each cooled cookie, spreading it out slightly to cover the top.
10. Melt and Drizzle Chocolates:
In separate bowls, melt the semisweet chocolate chips and white chocolate chips until smooth. Drizzle both chocolates over the topped cookies.
11. Let the Cookies Set:
Allow the cookies to set at room temperature until the chocolate drizzle hardens. Then, they’re ready to enjoy!
Recipe Notes
- Storage Tips: These cookies can be stored in an airtight container at room temperature for up to five days. If you want to extend their freshness, you can also refrigerate them.
- Make-Ahead Option: The cookie dough can be made in advance and stored in the refrigerator for up to two days before baking. You can also make the coconut-pecan topping ahead of time and store it in the refrigerator for up to three days.
- Melting Chocolate: For easy melting, microwave the chocolate chips in 30-second intervals, stirring between each, until smooth. Be careful not to overheat the chocolate as it can burn quickly.
- Nut-Free Option: If you prefer a nut-free version, you can substitute the pecans with crushed graham crackers or omit them entirely.
FAQs
Q: Can I use dark chocolate instead of semisweet chocolate?
A: Yes! If you prefer a more intense chocolate flavor, you can substitute dark chocolate chips for semisweet chocolate in both the cookie dough and drizzle.
Q: What if I don’t have evaporated milk?
A: If you don’t have evaporated milk on hand, you can substitute it with half-and-half or whole milk, though the topping may be slightly thinner.
Q: Can I freeze these cookies?
A: Yes, these cookies freeze well. Once they are fully set, place them in an airtight container with parchment paper between the layers. Freeze for up to three months, and thaw at room temperature before serving.
Q: How do I prevent the cookies from spreading too much?
A: If you find that your cookies are spreading too much during baking, try chilling the dough for 30 minutes before scooping and baking. This will help the cookies retain their shape.
Conclusion
These German Chocolate Cookies are a delightful twist on the classic cake, with all the flavors of rich chocolate, sweet coconut, and crunchy pecans packed into a soft and chewy cookie. The drizzle of both semisweet and white chocolate adds a finishing touch that makes these cookies not only delicious but visually stunning as well. Whether you’re making them for a special occasion or as a sweet treat for yourself, these cookies are sure to become a favorite.
Give this recipe a try, and enjoy the perfect balance of flavors and textures in each bite of these delectable cookies!