German Chocolate Cookies
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Soft-baked and fudgy, with a gooey coconut pecan frosting, these German Chocolate Cookies are going to be your new favorite! They taste just like the classic cake, but ready in half the time.
We love all things german chocolate cake. I mean, is there really anything better than the combo of chocolate cake, coconut, and pecans? It’s such a classic flavor combo! We even turned our favorite brownie recipe into a batch of german chocolate brownies for quick alternative to satisfy our cravings.
But, as you probably already know, brownies take about 30-40 minutes to bake. Well, our extra fudgy (and extra chocolaty!) brownie cookies take only 12 minutes to bake. See where we’re going with this? 😉
Let’s Talk About These Cookies:
- Ready in half the time as the classic cake.
- Easy to transport, even easier to eat!
- Fudgy, chocolaty, and perfectly sweet.
- They stay soft for days.
- Every cookie is essentially a personal german chocolate cake! 🤤
What more are you waiting for? Let’s get into it!
Start With The Chocolate Cookie Dough
Like I said above, we are going to be making our fudgy brownie cookies. They’re easy, flavorful, and the PERFECT compliment to german chocolate frosting. Here’s what you’ll need:
The combo of unsweetened natural cocoa powder and bittersweet chocolate are crucial for this recipe, as this is what gives the cookies their distinct brownie flavor. Plus, the addition of brown sugar and a tad less flour create that gorgeously gooey, brownie-like texture!
It’s a very similar process to making our frosted brownies. You only need a few mixing bowls, a whisk, and something to stir with (we like to use these rubber spatulas)! Our first step is actually to melt the chocolate with the butter. We do this in the microwave, but you can melt it over the stove, if you prefer.
Then, we’re going to beat our eggs, both sugars, vanilla, and salt. In a separate bowl, mix the remaining ingredients. Add the melted chocolate to your egg mixture. Then, stir in the dry ingredients.
Now, just scoop and bake! For this recipe, we used a large cookie scoop (3 Tablespoons) to give us a large surface area to frost.
What Even IS German Chocolate Frosting?
Yeah, it can be a bit confusing. It’s not actually german. It’s only called that due to the type of chocolate that was used in the original recipe. The name just kinda…stuck, you know? Sometime down the line, someone came up with this frosting and now they are synonymous with each other. So, what even is german chocolate frosting?
Well, it’s a frosting made from egg yolks, evaporated milk, some sugar, coconut, pecans, and some butter. While I know the list of ingredients don’t sound totally appetizing, trust me when I say…think caramel, sweetened coconut, and crunchy pecans.
Intrigued? So are we! In my opinion, it’s one of the most decadent and delicious frostings out there. I could just sit there and eat it with a spoon.
More Cookie Recipes:
When you make these German Chocolate Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
German Chocolate Cookies
Ingredients
Cookies
- 1 cup all purpose flour
- ⅓ cup Dutch process cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1⅛ cups bittersweet chocolate
- 7 Tablespoons unsalted butter
- 2 large eggs, room temperature
- ⅝ cup granulated sugar
- 7 Tablespoons brown sugar
- 1 teaspoon vanilla extract
Frosting
- ¾ cup evaporated milk
- ¾ cup granulated sugar
- 2 large egg yolks, room temperature
- 6 Tablespoons unsalted butter
- ⅛ teaspoon salt
- ¾ teaspoon vanilla extract
- ⅞ cup chopped pecans
- 1⅛ cup sweetened coconut flakes
Instructions
Cookies
- Heat oven to 350℉/177℃.
- Line 2 sheet pans with parchment paper. Set aside.
- In a small bowl, whisk flour, cocoa powder, baking powder, and salt together. Set aside.
- Combine chocolate and butter in a microwave safe bowl.
- Heat in 15 second increments, stirring after each, until melted and smooth. Set aside.
- In a large bowl, whisk eggs, both sugars, and vanilla together.
- Whisk in chocolate mixture.
- Stir in flour mixture.
- Use a 3 Tablespoon scoop to portion onto prepared pans.
- Bake for 12 minutes, or until done.
Frosting
- Combine evaporated milk, sugar, egg yolks, butter, and salt in a medium saucepan.
- Whisk together.
- Cook over low/medium-low heat until thickened, about 6 minutes.
- Remove from heat and stir in pecans and coconut.
- Spread on top of cooled cookies. (about 2 Tablespoons per cookie)
Notes + Tips!
- Don’t Overbake: These cookies are best when soft and chewy. Overbaking can make them dry.
- Cool Completely: Before adding the frosting, ensure the cookies are completely cool to prevent the frosting from melting.
- Use quality chocolate: The type of chocolate you use will significantly impact the flavor of your cookies! Opt for a good-quality bittersweet or semi-sweet chocolate.
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The name German chocolate is unrelated to the country. The chocolate was created by a man named Samuel German. It is a sweet chocolate, sweeter than bittersweet or semisweet, not as sweet as milk chocolate. I’ve eaten it and can’t really tell you what is distinct about it because it has no distinct flavor.
These cookies look fantastic. I’m pretty good at knowing what I’m going to get from a recipe, and this one looks great. It’s made like a brownie, with the first step being to melt the butter with the chocolate, which helps bloom the chocolate . The combination of cocoa and bittersweet chocolate is, in my opinion, the best for brownies (or brownie cookies). I recommend against using chocolate chips for anything other than as a chocolate chip. If you’re going to be melting the chocolate, use a quality chocolate bar. Chips have all kinds of stabilizers to help them keep their cute little shape (something I wish I had in my body!) and that messes with the way they melt. It’s totally fine if that’s what you have; I’ve never had trouble with melting them, they just aren’t the best choice. That’s the number one variable in baking: quality of ingredients, so using the best will help you get the best. Even brand of ap flour matters, and cane sugar has a superior taste to beet sugar. Happy baking!
Hi Jennifer! I totally agree about the chocolate chips. They do work in a pinch! We have found some that are the same ingredients as a baking bar, which just make them easier to store (we have lots of chocolate and need ways to keep them organized!😂). I hope you try these cookies and love them as much as we do. 😊