Description
Indulge in the rich and decadent flavors of these German Chocolate Cookies, combining gooey cookies and a delectable coconut-pecan topping. Perfect for holiday gatherings, parties, or an indulgent treat, these cookies are a must-try for any chocolate lover!
Ingredients
Units
Scale
Cookies
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons butter
- 1/2 cup sugar, plus 2 tablespoons
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon baking powder
- 1/2 cup flour
Topping
- 12-ounce can evaporated milk
- 1/2 cup butter
- 3 large egg yolks
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut (sweetened or unsweetened)
- 1 1/4 cups pecans, chopped
- 5 ounces chocolate chips for drizzling
Instructions
- Melt the Chocolate
In a small, microwave-safe bowl, combine the chocolate chips and butter. Microwave in 10-second intervals, stirring in between, until fully melted and smooth. Set aside to cool slightly. - Prepare the Wet Ingredients
In a large mixing bowl, whisk together the sugar, vanilla, and eggs until fully combined and slightly frothy. - Combine Dry Ingredients
In another small bowl, whisk the flour and baking powder together. Gradually add this dry mixture to the wet ingredients, followed by the cooled chocolate. Mix until a homogeneous batter forms. - Chill the Dough
Transfer the dough to the refrigerator and let it chill for 20-30 minutes to firm up. - Preheat the Oven
When ready, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. - Shape the Cookies
Using a cookie scoop (or a heaping tablespoon), scoop dough into balls and place them on the baking sheet, leaving at least 2 inches of space between each. - Bake the Cookies
Bake in the preheated oven for 10 minutes or until the edges are just set. Remove from the oven and transfer to a cooling rack. - Make the Topping
In a medium-sized saucepan, combine the evaporated milk, butter, egg yolks, sugar, and vanilla extract. Cook over low to medium heat while stirring frequently. After 10-15 minutes, the mixture should thicken. Remove from heat and allow to cool. - Finish the Topping
Stir the shredded coconut and chopped pecans into the cooled mixture. This will form the rich topping for the cookies. - Assemble the Cookies
Once both the cookies and topping have cooled, spoon a heaping tablespoon of topping onto each cookie, shaping it as needed. - Drizzle Chocolate
Melt the remaining chocolate chips in the microwave in short intervals until smooth. Drizzle over the cookies as desired for a decorative finish. Allow to set before serving. - Store Leftovers
Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- For ease, use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- If using sweetened coconut, reduce the sugar in the topping slightly to balance the sweetness.
- Chilling the cookie dough is essential to prevent the cookies from spreading too much during baking.
- For an extra crunch, toast the pecans before adding them to the topping. Toast them in the oven at 350°F (180°C) for 5-7 minutes, stirring occasionally.
Nutrition
- Serving Size: 1 cookie
- Calories: 312
- Sugar: 23g
- Sodium: 95mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 43mg
