German Chocolate Cookies

German Chocolate Cookies are a delightful twist on the classic German chocolate cake, featuring rich, chewy chocolate cookies sandwiched with a luscious coconut pecan frosting. These cookies are perfect for anyone who loves the combination of chocolate, coconut, and pecans. With a soft, decadent cookie and a sweet, creamy filling, these cookies are an indulgent treat that's perfect for special occasions, holidays, or as a dessert to share with friends and family. Make these cookies for a sweet surprise that everyone will love!

German Chocolate Cookies are the ultimate indulgence for anyone who loves the combination of chocolate, coconut, and pecans. These rich, chocolate cookies are soft and chewy, and the sweet coconut pecan frosting adds a creamy texture that perfectly complements the cookie's chocolatey base. If you're a fan of German chocolate cake, you'll adore these cookies, as they bring all the classic flavors together in a delicious, handheld form.

INGREDIENTS

• All-purpose flour: 1 cup, the base for the cookie dough
• Unsweetened cocoa powder: 1/2 cup, adds rich chocolate flavor to the cookies
• Baking soda: 1 tsp, helps the cookies rise
• Salt: 1/4 tsp, balances the sweetness
• Unsalted butter: 1/2 cup softened, for richness and moisture
• Granulated sugar: 1/2 cup, for sweetness
• Light brown sugar: 1/2 cup packed, adds moisture and a slight caramel flavor
• Egg: 1 large, for binding the dough
• Vanilla extract: 1 tsp, enhances the flavors
• Shredded sweetened coconut: 1/2 cup, adds texture and flavor
• Chopped pecans: 1/2 cup, for crunch and flavor
• Semisweet chocolate chips: 1/2 cup, adds extra chocolatey goodness
• Evaporated milk: 1/2 cup, used in the frosting to create a creamy texture
• Granulated sugar: 1/2 cup (for frosting), adds sweetness to the filling
• Unsalted butter: 1/4 cup (for frosting), adds creaminess
• Egg yolk: 1 large lightly beaten, thickens the frosting
• Vanilla extract: 1/2 tsp (for frosting), enhances the flavor of the filling
• Shredded sweetened coconut: 1/2 cup (for frosting), adds texture and sweetness to the frosting
• Chopped pecans: 1/2 cup (for frosting), adds crunch and flavor to the filling

INSTRUCTIONS

Step 1:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Step 2:

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3:

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Step 4:

Beat in the egg and vanilla extract until well combined.

Step 5:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6:

Fold in the shredded coconut, chopped pecans, and chocolate chips until evenly distributed in the cookie dough.

Step 7:

Using a tablespoon or cookie scoop, drop rounded balls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8:

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.

Step 9:

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10:

In a medium saucepan, combine the evaporated milk, granulated sugar, butter, lightly beaten egg yolk, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).

Step 11:

Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature, stirring occasionally.

Step 12:

Once the cookies and frosting have cooled, spoon a dollop of the coconut pecan frosting onto the flat side of one cookie. Sandwich with another cookie, pressing gently to spread the frosting to the edges.

Step 13:

Repeat with the remaining cookies. Allow the cookies to set for about 30 minutes before serving to let the flavors meld.

Serving and Storage Tips

• These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
• For extra indulgence, serve these cookies with a scoop of vanilla ice cream for a perfect pairing of flavors and textures.

Helpful Notes

• If you prefer, you can toast the pecans and coconut before adding them to the cookie dough or frosting for an even deeper flavor.
• Make sure to cook the frosting until thickened to ensure it holds its shape when sandwiched between the cookies.

Tips from Well-Known Chefs

• Chef Ina Garten suggests adding a sprinkle of sea salt on top of the cookies before baking to enhance the chocolate flavor and balance the sweetness.