Description
These chewy chocolate cookies are loaded with toasted pecans, coconut, and rich cocoa—everything you love about German chocolate cake in cookie form.
Ingredients
1 cup unsalted butter, melted
1 ½ cups packed light brown sugar
1 large egg
1 egg yolk
1 tablespoon pure vanilla extract
2 ½ cups all-purpose flour
¼ cup dark cocoa powder
1 teaspoon baking soda
¾ teaspoon fine sea salt
⅔ cup unsweetened shredded coconut
½ cup toasted pecans, chopped
2 oz bittersweet chocolate, roughly chopped
Instructions
Preheat Oven: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk the melted butter with brown sugar until glossy. Let sit for 3–4 minutes to cool slightly. Whisk in the egg, egg yolk, and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt.
Form Dough: Add dry ingredients to the wet mixture. Mix gently until fully incorporated. Fold in shredded coconut, chopped pecans, and bittersweet chocolate.
Scoop & Bake: Drop 1½ tablespoon-sized scoops of dough onto prepared baking sheets, spacing 2 inches apart.
Bake: Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overbake; cookies should remain soft in the center for best texture.
For a deeper flavor, refrigerate the dough for 30 minutes before baking.
You can substitute semisweet chocolate if bittersweet is unavailable.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
