German Chocolate Cookies

Ambreen Wajid
by Ambreen Wajid
16 Pieces
40 min

A few months (weeks? gah COVID timing) ago, I got into a major cookie phase. It started off normally, with my classic chocolate chip cookie dough batch. I had made a huge batch of CCC (because I needed to keep my freezer cookie dough stash stocked up as well) and then…I realized I wanted more. I wanted something more, something new! That's when i remembered my favorite childhood flavor: german chocolate! I used to love everything that was this flavor. Was I the only one who would eat that frosting straight out of the tub??? Well it had inspired me earlier to make a batch of german chocolate ice cream that quickly became my obsession- and logically, I decided I needed a warm gooey cookie version! Enter these cookies of temptation!

Each bite is surreal. There is dark chocolate and coconut flakes and pecans….a total win! These german chocolate cookies have found their rightful place in the freezer emergency cookie dough stash!

Recipe details
  • 16  Pieces
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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  • 4 tbsp butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup AP flour
  • 1/4 cup cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp instant coffee powder
  • 1/2 cup coconut flakes
  • 1/4 cup chocolate chips
  • 1/2 cup pecans, coarsely chopped

Heat oven to 350 degrees. In a mixing bowl with paddle attachment, beat butter, granulated sugar and brown sugar together until fluffy. Beat in the egg and vanilla until smooth.
Add the flour, cocoa powder, baking soda and salt to the mixture. Beat until combined.
Add coconut flakes, chocolate chips, and pecans and mix to just combine and bring together.
Drop tablespoon sized pieces onto parchment-lined or silicone-lined baking sheets, about 2 inches apart from each other. Refrigerate for atleast 10 minutes for a firmer dough and thicker cookie result. Then bake for about 10-12 minutes, or until edges are browned.
Remove from oven and allow to cool at room temperature.
Ambreen Wajid
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