German Chocolate Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: cookies

Calories: 318kcal

Author: Becky Hardin - Easy Dessert Recipes

This copycat Crumbl cookie recipe makes the best German chocolate cookies, covered in a rich ganache frosting. It’s the perfect cookie to make if you have a serious sweet tooth!

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Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer

Ingredients

For the Cookies

½ cup unsalted butter 113 grams (1 stick)
½ cup granulated sugar 100 grams
½ cup brown sugar 107 grams
2 large eggs 100 grams
1 teaspoon pure vanilla extract 4 grams
1¼ cups all-purpose flour 150 grams
⅓ cup Dutch-processed cocoa powder 28 grams
1 teaspoon baking powder 4 grams
1 teaspoon baking soda 6 grams
½ teaspoon sea salt 3 grams
1 cup semisweet chocolate chips 170 grams

For the German Chocolate Icing

1½ cups sweetened shredded coconut 128 grams
1¼ cups chopped pecans 143 grams
1 cup evaporated milk 227 grams (⅔ can)
1 cup granulated sugar 200 grams
3 large egg yolks 42 grams
½ cup unsalted butter 113 grams, room temperature (1 stick)
1 teaspoon pure vanilla extract 4 grams
½ cup semisweet chocolate chips 85 grams
1 teaspoon heavy cream 5 grams

Instructions

For the Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper and spray with nonstick spray.
In a large bowl, using a hand mixer, beat the butter, granulated sugar, and brown sugar for 2 minutes. Beat in the eggs and vanilla.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract
In a separate bowl, whisk the flour, cocoa, baking powder, baking soda, and salt together.
1¼ cups all-purpose flour, ⅓ cup Dutch-processed cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon sea salt
Add the flour to the wet ingredients and beat just until combined.
Fold in the chocolate chips.
1 cup semisweet chocolate chips
Make large cookies using two tablespoons of dough. Make sure they are separated enough so they won’t touch as they bake.
Place in the oven and bake for 10 minutes.
Remove from the oven and cool on the pan for 5 minutes. Then remove and cool on a wire rack.

For the German Chocolate Icing

Toast the coconut and pecans in a large pan, over medium heat, stirring often. When the coconut and pecans are lightly toasted, remove from the pan immediately.
1½ cups sweetened shredded coconut, 1¼ cups chopped pecans
In a small saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Heat over medium heat. Once it starts boiling, boil for approximately 10 minutes, or until the syrup coats the back of the spoon.
1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, ½ cup unsalted butter
Stir in the toasted coconut and pecans and vanilla.
1 teaspoon pure vanilla extract
Spread the frosting over the cookies.
Heat the chocolate chips and heavy cream for 10 seconds in the microwave, stir, repeat until the chocolate chips are melted. It is very important not to heat longer than 10 seconds at a time or the chocolate can burn.
½ cup semisweet chocolate chips, 1 teaspoon heavy cream
Drizzle the chocolate over the icing.

Notes

Granulated sugar can be used in place of the brown sugar.
For gluten-free German chocolate cookies, use gluten-free 1:1 baking flour in place of the all-purpose flour.
You can use natural cocoa powder in place of Dutch-process.
If using kosher salt instead of sea salt, increase the amount to 1 teaspoon.
Feel free to use your favorite kind of chocolate, such as milk or dark, in place of the semisweet in both the cookies and the drizzle
Feel free to use walnuts in place of the pecans in the icing.
You can use whole or 2% milk in place of the evaporated milk.
You can refrigerate the cookie dough for an hour before making the cookie dough balls. This will help keep them from spreading too much.
Don’t over bake the cookies. To keep them soft and chewy, bake for 10 minutes.
If your cookies aren’t round, as soon as they come out of the oven, grab a glass that is larger than the cookie. Place the cup upside down over the cookie and do a little swirl and you will have a more uniform round cookie!

Storage: Store German chocolate cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition