The Ultimate German Chocolate Cookies

Soft & Fudgy Chocolate fudge cookies covered in a decadent creamy caramel coconut, pecan frosting finished with a chocolate ganache drizzle.

Be The Star Of The Cookie Exchange

The holidays are here, and I’m here to share a cookie that will, I believe, make you the star of any cookie exchange you participate in.

I’ve been making cookies professionally for over 35 years. I baked tens of thousands of dozens for holiday parties and it’s actually what launched my company! This cookie has been loved by thousands throughout the world!

This cookie starts with my all-time favorite chocolate cookie base – soft, fudgy, chewy, and utterly addictive on its own.

Now I could have stopped right there but why? I mean, why not take it above and beyond? Well, that’s where this caramelesque with coconut and pecan frosting comes into play. Oh, wait – did I mention it’s finished with a chocolate ganache drizzle?! Yep, it’s the epitome of the best cookie you’ll ever eat.

German Chocolate Cookie Ingredients

These cookies are super simple and are made with the best ingredients.

• Dry – all-purpose flour, Rodelle Cocoa Powder, Baking Soda, Baking Powder, Salt, Sugars
• Eggs
• Butter
• Pecans
• Coconut
• Chocolate
• Extracts – vanilla and chocolate

Make the German Chocolate Dough

What I love about this cookie dough is that it doesn’t require any chilling either, like most cookie doughs. These cookies don’t spread but rather puff up.

1. To the bowl of a stand mixer (I use this Bosch Universal Plus Mixer!), add the sugar and butter. Cream until smooth.
2. Add in the egg, egg yolk, and chocolate extract. Mix until combined.
3. Add in the flour mixture, mix just until combined, then add in the chocolate chips, mixing to incorporate.

Scoop your German Chocolate Cookie Dough

I’m a cookie dough lover so I tend to always leave about a 1/2 scoop of raw dough for me to snack on. It’s a “me thing”.

1. Using a large cookie scoop (about three tablespoons), gather your cookie dough balls and place them on a parchment-lined cookie pan with about 2″ of space.
2. Bake for about 10 minutes or just until set.

Chef’s Tip about Baking German Chocolate Cookies

When you bake these cookies, to keep them soft and chewy, you only want to bake them just until they are set. They will be soft, and your finger will indent, but the dough should not stick to your finger.

1. When they are done, remove the pan from the oven and allow the soft cookies to rest on the pan for at least 15 minutes before transferring to a cooling rack.

How To Make German Chocolate Frosting

This, to me, is what makes the cookie. Don’t get me wrong. The cookies on their own are outstanding but this frosting makes it so much more indulgent.

1. To a medium saucepan, add the evaporated milk, sugar, and egg yolks. The butter needs to be very soft here.
2. Place the heat to medium and whisk until smooth and incorporated. You want to mix until the mixture thickens (about 10 minutes) and, when you do the spoon test, the mixture passes.

Chef’s Tip about the Spoon Test

You’ll know when your mixture is thick enough when you insert a spoon, pull it out, and immediately track a line across the back of the spoon with your fingertip (be careful as it’ll be hot). If the line remains visible and the mixture doesn’t run back together, it’s thick enough.

1. Add in the vanilla, coconut, and vanilla and mix to combine.
2. Transfer the mixture to a bowl and chill until the mixture is cool but still spreadable.

Seriously, I could have just eaten this frosting with a spoon!

1. Make the ganache

1. In a glass bowl of a double boiler, heat the cream until bubbles form along the edges. Remove the bowl from the double boiler, add in the chocolate, and allow to rest undisturbed for 5 minutes. After 5 minutes, slowly start to whisk the chocolate and cream together until it is smooth and creamy. Set aside to cool.
2. Alternatively, you can add the cream to a glass bowl and microwave it in 30-second increments until it’s hot but not boiling. Add in the chocolate and allow it to rest before whisking to combine.

2. Frost the cookies

The rest of the steps are so fun and easy that I recommend involving the kids. It’s fun and seriously delicious.

1. To a cookie add a generous scoop of the frosting to the top and spread with an offset spatula. If you see the side views of my cookies, I went for an equal amount of cookie to frosting ratio. You can do more or less – totally up to you.

3. Drizzle & Rest

Now, to make these truly a showstopper, the cookies needed something more, something that said “WOW!”

And that’s where the chocolate ganache drizzle came into play.

Add the ganache to a piping bag or plastic food storage bag and snip the tip. Drizzle the ganache over the top and allow it to cool completely.

How to store German Chocolate cookies

Once the cookies are completely cooled and the ganache has been set, store these in an air-tight container. My advice is if you’re stacking these, place parchment or wax paper AFTER the ganache is cooled and hardened.

If you didn’t want to make the ganache, you could just use melted chocolate too.

Be the Star of The Cookie Exchange

One of my favorite things about the holidays is to make cookies and do cookie exchanges. I’m hoping to do one this year. These cookies would be the hit of the exchange!

Plus, I’m thinking about doing a “Cookiecuterie board” (a dessert board), and these cookies, albeit in smaller versions, will be on it.

Showing up to a holiday party with a tray of these will almost certainly score you an invite to the next party!

German Chocolate Cookies Recipe Additions or Substitutions

There’s not too much I’d suggest changing on this cookie as it’s kind of a classic HOWEVER, I do have a few ideas:

• Nuts – trying toasted walnuts or macadamia nuts instead of pecans
• Coconut – go with toasted coconut for a nuttier taste
• Alcohol – try a few splashes of bourbon, whiskey, or rum to the frosting when you put the sugar and evaporated milk in the pan to give it a bit of a boozy kick

Equipment and Ingredients used

• Mixer – I LOVE LOVE LOVE my Bosch Universal Plus Mixer! It’s THE BEST mixer I’ve ever used as a Chef!

German Chocolate Cookie Recipe

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Soft & Fudgy Chocolate fudge cookies covered in a decadent creamy caramel coconut, pecan frosting finished with a chocolate ganache drizzle.

• Author: TKWAdmin
• Prep Time: 15
• Assembly Time: 15
• Cook Time: 15
• Total Time: 45 minutes
• Yield: ~18 cookies
• Category: baking, cookies, chocolate, desserts
• Method: oven, stovetop
• Cuisine: desserts, treats, chocolate

Ingredients

Cookie Dough

• 9 Tablespoons butter, unsalted and room temperature
• 3/4 cup light brown sugar
• 1/4 cup white sugar
• 1 xl egg, room temp
• 1 xl egg yolk, room temp
• 1 teaspoon Rodelle Chocolate Extract
• 1 1/4 cups ap flour
• 1/3 cup Rodelle Gourmet Baking Cocoa Powder, Dutch Processed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon sea or kosher salt
• 3/4 cup chocolate chips (dark, milk, or semi-sweet)

German Chocolate Frosting

• 1 cup (8 ounces) evaporated milk
• 3/4 cup white sugar
• 2 teaspoons Rodelle Vanilla Extract
• 2 XL egg yolk
• 1 stick (8 Tablespoons) unsalted butter, VERY soft
• 1 cup chopped, toasted pecans
• 1 cup sweetened coconut flakes

Ganache

• 1/2 cup heavy cream
• 3/4 cup chopped chocolate

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Instructions

Make the Dough

1. Preheat the oven to 350F, rack in the middle. Line 2 baking sheets with parchment paper and set aside. In a bowl, add the flour, cocoa, baking powder, baking soda, and salt. Whisk until combined. Set aside.
2. In a mixer fitted with a paddle or cookie dough attachment, cream the butter, light, and brown sugars until light and fluffy. Add in the whole egg, egg yolk, and Rodelle Chocolate Extract, mix until combined. Turn off the mixer, scrape down the sides, and paddle. Add in the flour mixture and mix just until barely combined. Stop the mixer, add in the chocolate chips, and mix until incorporated.
3. Using a cookie scoop (I used a large one – ~3 tablespoons), place each cookie ball onto the baking sheet leaving it about 2” apart. Bake for roughly 10 minutes or until they are set. They should still be soft to the touch but not sticky. Remove from the oven and allow to cool on the sheets for at least 15 minutes before transferring to a cooling rack.

German Chocolate Frosting

1. While the cookies are baking, make the frosting. To a medium saucepan over medium heat, add in the butter, milk, sugar, and egg yolks. Whisk to combine. Cook for about 10-15 minutes, whisking often or until the mixture has thickened. You’ll know it’s thickened enough when you put a spoon in the pan, pull it out, and run your finger down the back of the spoon. If the swipe stays, your mixture is ready.
2. Remove the pan from the heat, and add in the vanilla, pecans, and coconut. Mix to combine. Transfer the mixture to a bowl and place it in the fridge to cool. You want the mixture to cool to the touch but still be thick and spreadable.

Make the Ganache

1. In a glass bowl of a double boiler, heat the cream until bubbles form along the edges. Remove the bowl from the double boiler, add in the chocolate, and allow to rest undisturbed for 5 minutes. After 5 minutes, slowly start to whisk the chocolate and cream together until it is smooth and creamy. Set aside to cool.

Assemble the cookies

1. To each cookie, add on a generous scoop of the German chocolate frosting, spreading to the edges. Repeat until all of the cookies are frosted. If you have extra frosting, store the rest in the fridge and use it on toast or pancakes!
2. Place the ganache in a piping bag or plastic bag and drizzle it over top of the cookies. Cool completely before storing. Place in a large container, putting layers of wax or parchment paper in between. Store in the fridge or at room temp (I like to store them in the fridge).

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