Dessert

German Chocolate Cookies Recipe

Bylina Carter February 24, 2026February 24, 2026

Introduction

These German Chocolate Cookies offer a delightful twist on the classic cake, combining rich cocoa, toasted coconut, pecans, and chunks of chocolate for a chewy, flavorful treat. Perfect for chocolate lovers looking for a homemade cookie with a bit of extra texture and indulgence.

A close-up of three rich brown chocolate cookies with a slightly rough texture, studded with walnut pieces and coconut flakes. The top cookie is broken in the middle, showing gooey, melted dark chocolate inside. All cookies are resting on a black wire cooling rack set on a white marbled surface. The overall view is warm and inviting, focusing on the soft and chewy texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (melted)
1 ½ cups brown sugar (packed)

1 large egg
1 egg yolk

1 tablespoon vanilla extract
2 ½ cups all-purpose flour

⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon kosher salt

¾ cup sweetened shredded coconut
½ cup chopped pecans
2 ounces semisweet or German chocolate (chopped)

Instructions

Step 1: Preheat the oven to 375°F. Line baking sheets with parchment paper or a silicone baking mat.
Step 2: In a large mixing bowl, stir the brown sugar into the melted butter until well combined.
Step 3: Let the mixture stand for 5 minutes to allow it to cool slightly.

Step 4: Add the egg and egg yolk to the butter mixture and stir until combined.
Step 5: Stir in the vanilla extract.
Step 6: Add the flour, cocoa powder, baking soda, and salt. Stir gently until just combined; avoid overmixing.

Step 7: Fold in the shredded coconut, chopped pecans, and chocolate chunks evenly throughout the dough.
Step 8: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 9: Bake for 8–12 minutes, or until the edges of the cookies are set but centers remain slightly soft.

Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a nut-free version, omit the pecans or substitute with sunflower seeds for crunch.
Use dark chocolate chunks for a richer chocolate flavor.

Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
Toast the shredded coconut and pecans lightly before adding to enhance their flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh slightly stale cookies, warm them in a low oven for a few minutes.

How to Serve

The image shows close-up, fresh baked chocolate cookies arranged in a grid style on a black cooling rack. Each cookie is rich dark brown with a soft, slightly cracked texture and contains visible pieces of melted chocolate and chopped nuts scattered throughout the surface, adding texture and color contrast with shades of light brown and creamy beige against the dark cookie base. The cooling rack is placed over a white marbled surface, giving a clean and bright background that highlights the dark cookies. The cookies are thick and round with uneven tops, showing an inviting gooey and crunchy mix. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar adds moisture and a slight caramel flavor to these cookies, which granulated sugar lacks. Substituting with granulated sugar may result in drier cookies with less depth of flavor.

What if I don’t have German chocolate on hand?

You can use semisweet or bittersweet chocolate chunks instead. German chocolate is a sweet milk chocolate with coconut and caramel, so chopping up a good-quality chocolate bar or using chocolate chips works well as a substitute.