German Chocolate Cookies
While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That’s where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet pecans and fragrant coconut with only a fraction of the work. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees for 5 to 10 minutes. Take it out of the oven when the edges and some of the coconut in the center are deep golden brown. It’s fine if some of the coconut is still pale.
- Serves: 2 persons
- 1cup/128 grams all-purpose flour
- ½cup/47 grams natural cocoa powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 8tablespoons/113 grams unsalted butter (1 stick), at room temperature
- ½cup/101 grams granulated sugar
- ½cup/110 grams packed dark brown sugar
- 1large egg
- 1teaspoon pure vanilla extract
- 1 ½cups/128 grams lightly toasted, sweetened shredded coconut
- 1cup/170 grams chopped bittersweet chocolate
- 1cup/119 grams chopped pecans
Step 1Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
Step 2Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
Step 3Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.