Introduction
Indulge your sweet tooth with these delightful German Chocolate Cookies! With their rich chocolate flavor, chewy texture, and a heavenly mix of coconut and pecans, these cookies are the perfect treat for any occasion. Whether you’re sharing them with friends or enjoying them with a cozy cup of coffee, every bite delivers a burst of flavor that will leave you yearning for more. Let’s get baking!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup milk chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cleanup after baking.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy — this should take about 2-3 minutes.
- Add the eggs one at a time, making sure to mix well after each addition to ensure a smooth batter. Then, stir in the fragrant vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until thoroughly combined.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are perfectly fine!
- Gently fold in the sweetened shredded coconut, chopped pecans, and milk chocolate chips, making sure they are evenly distributed throughout the dough.
- Scoop tablespoons of the cookie dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and just starting to turn golden brown. The centers may look slightly underbaked — that’s perfectly okay!
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely and enjoy!
Notes or Tips
- For an extra touch of flavor, try toasting the pecans before adding them to the dough — it will enhance their nuttiness!
- These cookies freeze beautifully! Make a double batch and store them in an airtight container for up to three months. Just thaw and enjoy whenever a chocolate craving strikes!
- If you prefer a softer cookie, slightly underbake them — they’ll continue to set as they cool.
Cooking Techniques
When baking cookies, achieving the right texture is crucial. Creaming the butter and sugars properly creates a light, airy base that contributes to chewy cookies. Additionally, using room temperature ingredients allows for better incorporation, leading to a more cohesive dough. Remember, the key to a scrumptious cookie is in the mix!
FAQ
- Can I use dark chocolate instead of milk chocolate chips? Absolutely! Dark chocolate will add a richer flavor and complement the sweetness of the coconut and brown sugar beautifully.
- What can I substitute for eggs? You can use flaxseed meal (1 tablespoon mixed with 2.5 tablespoons of water per egg) or unsweetened applesauce (1/4 cup per egg) as a substitute for a vegan-friendly version.
- Do I really need to chill the dough before baking? While it’s not necessary, chilling the dough for about 30 minutes can help enhance the flavors and improve the overall texture of the cookies.
Conclusion
These German Chocolate Cookies are sure to become a favorite in your household! With their unique flavor profile and irresistible texture, they’re perfect for every occasion, from afternoon snacks to decadent dessert platters. Enjoy making them, and don’t forget to share the love (and the cookies) with your friends and family!