Description
Delight in these decadent German Chocolate Cookies featuring a rich chocolate cookie base topped with a luscious coconut-pecan frosting and drizzled with melted chocolate. Perfectly baked to a tender texture with a gooey, nutty topping, these cookies capture the classic flavors of German chocolate cake in an indulgent cookie form.
Ingredients
Cookie Dough
- 8 oz semi-sweet chocolate chips
- 2 Tbsp butter
- ½ cup + 2 Tbsp sugar
- ½ tsp vanilla extract
- 2 large eggs
- ¼ tsp baking powder
- ½ cup all-purpose flour
Topping
- 1 can evaporated milk (12 oz)
- ½ cup butter
- 3 large egg yolks
- 1 cup sugar
- 1 tsp vanilla extract
- 1⅓ cups shredded coconut (sweetened or unsweetened)
- 1¼ cups chopped pecans
- 5 oz semi-sweet chocolate chips (for drizzle)
Instructions
- Melt Chocolate and Butter: In a small, microwave-safe bowl, combine the 8 oz of semi-sweet chocolate chips and 2 Tbsp of butter. Microwave in short 10-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together ½ cup + 2 Tbsp sugar, ½ tsp vanilla extract, and 2 eggs until well combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together ½ cup all-purpose flour and ¼ tsp baking powder.
- Make Cookie Batter: Add the cooled melted chocolate mixture into the egg mixture, whisking until smooth. Then add the flour mixture and mix well. Refrigerate the batter for 20 to 30 minutes to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Form and Bake Cookies: Using a cookie scoop or tablespoon, scoop dough balls about 2 inches apart on a baking sheet. Bake for 10 minutes, then remove and transfer cookies to a cooling rack.
- Prepare Topping: In a medium saucepan, combine evaporated milk, ½ cup butter, 3 egg yolks, 1 cup sugar, and 1 tsp vanilla extract. Cook over low to medium heat, stirring constantly, until the mixture thickens, about 10-15 minutes. Remove from heat and let cool slightly.
- Add Coconut and Pecans: Stir shredded coconut and chopped pecans into the thickened topping mixture until fully combined.
- Top Cookies: Once both cookies and topping have cooled, spoon heaping tablespoons of the coconut-pecan topping onto each cookie. Shape if necessary.
- Melt Chocolate for Drizzle: Melt remaining 5 oz of chocolate chips in the microwave in short intervals until smooth. Drizzle over the topped cookies in your desired pattern.
- Storage: Store leftover cookies in an airtight container for up to 3 days to maintain freshness.
Notes
- Refrigerating the cookie dough helps prevent spreading and maintains a better shape.
- The topping thickens as it cooks; stirring constantly prevents burning or curdling the eggs.
- You can use sweetened or unsweetened shredded coconut depending on your preference, which will impact the sweetness of the topping.
- Ensure cookies and topping are sufficiently cooled before assembling to prevent melting or sogginess.
- For a nut-free version, omit the pecans and replace with additional coconut or chopped seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
