German Chocolate Cookies
Fudgey chocolate cookies filled with coconut, pecans and chocolate chips.
Servings: 30 cookies
Ingredients
- 2 cups of all purpose flour
- 1 cup of natural unsweetened cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 16 tablespoons of butter, room temperature
- 1 cup of granulated sugar
- 1 cup of brown sugar, packed
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 1/2 cups of sweetened coconut flakes
- 1 1/2 cups of chocolate chips (milk, semi-sweet or dark chocolate)
- 1 1/2 cups of pecans, chopped
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, cream together 2 sticks of room temperature butter with 1 cup of granulated sugar and 1 cup of brown sugar using either an electric hand mixer or stand mixer
- Add 3 large eggs and 1 teaspoon of vanilla extract and mix until creamy
- Sift in 2 cups of all purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking soda and 1 teaspoon of salt
- Mix using a silicone spatula until all of the ingredients are fully incorporated
- Add 1 1/2 cups of chocolate chips, 1 1/2 cups of coconut flakes and 1 1/2 cups of chopped pecans and mix until they are just combined
- Place heaping tablespoons of cookie dough about 2 inches apart onto parchment lined baking sheets
- Gently press the dough out to flatten it a bit into the shape of a thick disk
- Bake at 350 degrees on a center rack for about 10 minutes
- Allow the cookies to cool for 5 minutes on the baking sheet and then transfer the cookies directly onto a cooling rack
- Store the cookies in an airtight container at room temperature