Riffing off the classic Texan cake, these German Chocolate Cookies are a gorgeous blend of chocolate cookies with a frosting made using evaporated milk, coconut and pecans. The result is a wonderful texture and flavor contrast, full of creamy frosting, crunchy texture and the soft cookie!
This is a super simple cookie recipe in itself, with no chill time required. Simply mix up the cookie dough, roll into balls and bake! Press them down just a little on the tray, and use a cookie cutter to ‘scoot’ the baked cookies into perfect circles. The end result is a fairly soft cookie, with only a little crispness around the edges. Be gentle when frosting because of this!
The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. Once the dough has been prepped simply bake as balls – no need to chill the dough. Once baked, let them cool before making the frosting. The frosting is a really simple combination of evaporated milk, butter, sugar and egg that gets heated up on the stovetop. Stir in the coconut and pecans and let it cool before spreading over the cookies. The result is a sort of creamy, crunchy, gorgeous topping that pairs just right with a chocolate cookie!
Origins of German Chocolate Cake
- Historical Roots: The term “German cake” often refers to German Chocolate Cake, which has American origins, not German.
- Samuel German: The name comes from Samuel German, an Englishman who created a dark-baking chocolate for Baker’s Chocolate Company in 1852.
- Recipe Development: In 1957, a recipe using this chocolate was published in a Dallas newspaper, credited as “German’s Chocolate Cake.”
- Culinary Influence: The cake combines elements of traditional German baking, like layered cakes and rich ingredients.
- Popularity Surge: The recipe gained popularity, leading to the widespread recognition of “German Chocolate Cake” in the U.S.
- Modern Variations: Today, it features layers of chocolate cake, coconut-pecan frosting, and chocolate ganache, influenced by both American and German culinary traditions.
WHEN IT COMES TO MAKING GREAT COOKIES, THERE ARE A FEW KEY TIPS TO KEEP IN MIND:
- Quality Ingredients: Start with high-quality ingredients, including butter, sugar, flour, and, in the case of vanilla cookies, pure vanilla extract.
- Creaming Method: Use the creaming method to properly mix the butter and sugar. Creaming incorporates air into the mixture, resulting in a lighter texture for the cookies.
- Proper Mixing: Be careful not to overmix the dough once the dry ingredients are added. Overmixing can lead to tough and dense cookies.
- Chilling the Dough: Chilling the cookie dough before baking can help solidify the fats and prevent the cookies from spreading too much in the oven. This can result in a thicker, chewier texture.
- Baking Time: Be sure to keep a close eye on the cookies as they bake. They should be removed from the oven when they are just set around the edges but still slightly soft in the center. They will continue to firm up as they cool.
By following these tips, you can create delicious chocolate chip cookies that are sure to impress! I love serving these as an easy bake for when friends come over, and are great to take into the office or school. Change up the sizes of the balls before baking for smaller cookies. If you do this, reduce the bake time by a minute or two for the perfect crisp outer and soft center.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard large baking tray/cookie sheet. Bake across two pans as the cookies spread while baking.
- Unsalted Butter, Melted
- Granulated Sugar
- Light Brown Soft Sugar
- Large Free Range Egg
- Vanilla Extract
- Plain (All Purpose) Flour
- Baking Powder
- Semi-Sweet/Dark Chocolate Chips
- Evaporated Milk
- Shredded (Desiccated) Coconut
- Chopped Pecans
TOP TIPS FOR THE BEST German Chocolate Cookies
- Butter: Fully melted, unsalted butter is best!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Assembly: Place the balls of dough onto a baking sheet to bake. Press down just a little before putting them in the oven. Allow enough room for the cookies to spread while baking.
- Bake Time: Take the cookies out when they are just turning crisp at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
- Frosting: The German cake frosting comes together in a small saucepan. Melt down the milk, sugar, egg yolk, and butter then we add the coconut and pecans. Let it cool before spreading over the cookies. Finally, drizzle with melted chocolate if desired!
STORAGE FOR MY German Chocolate Cookies
When it comes to storing fresh cookies, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:
- Refrigeration: As these cookies contain perishable ingredients in the frosting (butter), they should be stored in the refrigerator. Place them in an airtight container with a sheet of parchment paper between layers to prevent sticking. Remember to bring them to room temperature before serving for the best taste and texture.
- Freezing: Cookies can generally be frozen for up to 3 months. To freeze, arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer them to an airtight container or freezer bag with layers separated by parchment paper. Thaw them at room temperature before serving. Only do this with the dough before baking. Once baked, you can freeze, but not with the frosting!
By following these storage methods, you can enjoy your freshly baked cookies for an extended period without compromising on quality.
For my German Chocolate Cookies, I use a basic cookie baking tray. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild cookie recipe ideas, check out my Frosted Oreo Cookies! For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
German Chocolate Cookies
Ingredients
- 170 g (¾ cups) Unsalted Butter Softened, Room Temp
- 100 g (½ cups) Granulated Sugar
- 150 g (⅔ cups) Light Brown Soft Sugar
- 1 (1) Large Egg
- 2 tsp (2 tsp) Vanilla Extract
- 200 g (1 ½ cups) All Purpose Flour (Plain Flour)
- 40 g (8 tbsp) Cocoa Powder
- 1 tsp (1 tsp) Baking Powder
- 1/2 tsp (½ tsp) Baking Soda
- 150 g (¾ cups) Milk Chocolate Chips
For the German Frosting
- 100 g (½ cups) Granulated Sugar
- 120 ml (½ cups) Evaporated Milk
- 1 (1) Large Egg Yolk
- 60 g (4 tbsp) Unsalted Butter
- 60 g (½ cups) Shredded Coconut (Desiccated Coconut)
- 60 g (½ cups) Chopped Pecans
Instructions
- Preheat the oven to 370℉/180℃. Line two large baking trays.
- In a bowl, use an electric mixer or stand mixer to whisk together your butter and both sugars until fully combined – it should look light and fluffy. Add egg and vanilla and mix again.
- Add the flour, cocoa powder, baking powder, baking soda and mix. It should form a thick cookie dough.
- Scoop heaped tablespoons of the cookie dough and roll into balls and place on the baking trays, at least 2 inches apart. Press down lightly before baking for 9-10 minutes. Let cool on a wire rack.
For the Frosting
- Add the evaporated milk, butter, sugar and egg yolk to a saucepan and heat on medium heat until thickened – about 10 minutes.
- Remove from the heat and add the pecans and coconut. Let cool a little, until firm but spreadable. Spread over the cookies, serve when ready! Optional: to decorate, drizzle over some melted chocolate.
