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German Chocolate Cookies

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These easy, gooey German chocolate cookies are loaded with toasted pecans, coconut, and melty chocolate chips. Inspired by classic German chocolate cake, they’re perfect for holidays, potlucks, or any time you crave nostalgic comfort in cookie form.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans, toasted
  • 3/4 cup sweetened shredded coconut
  • Optional: 1/2 cup dark chocolate chunks
  • Optional: Sea salt flakes for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Toast pecans on a dry pan for 5 minutes until fragrant, then cool and chop.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and scrape down the bowl as needed.
  5. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  6. Gradually add dry ingredients to the butter mixture, mixing on low speed or by hand until just combined. If dough is too sticky, add 1-2 tablespoons flour.
  7. Fold in chocolate chips, toasted pecans, and shredded coconut. Add dark chocolate chunks or sprinkle sea salt if desired.
  8. Use a 2-tablespoon cookie scoop or spoon to drop dough balls onto prepared baking sheets, spacing 2 inches apart.
  9. Bake for 9-11 minutes, until edges are set but centers look slightly underbaked. Rotate pans halfway through baking.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
  11. Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Notes

For extra gooey cookies, slightly underbake and let them finish setting as they cool. Toasting pecans enhances their flavor. Dough can be chilled for 30 minutes if cookies spread too much. Adapt for gluten-free or dairy-free diets by swapping flour and butter/chocolate chips. Cookies freeze well for up to 2 months.

Nutrition

Keywords: German chocolate cookies, chocolate cookies, pecan cookies, coconut cookies, holiday cookies, easy cookie recipe, gooey cookies, dessert, baking

Find it online: https://yumyep.com/german-chocolate-cookies-recipe-easy-gooey-and-loaded-with-pecans/