A few months (weeks? ugh COVID timing) ago I got into a major cookie phase. It started off normally, with my classic chocolate chip cookie dough batch. I also make sure that when i bake cookies, I double the batch size. That’s just so future me will be grateful during those late night cookie cravings hit in a week from now, and I remember the extra cookie dough batch in the freezer. Well I made a huge batch of CCC and then…I wanted more. I wanted something more, something new! So my mania started. I began mixing random ingredients in my cabinets to come up with different flavor combinations so that I could find new, better cookie recipes. There were definitely some very far misses, but thankfully more delicious victories. Those winners have found their rightful place in the freezer emergency cookie dough stash!
Among those were double chocolate coconut cookies , a serious contender in my household for best cookies. Trust me, I’m not even exaggerating that point. Whenever I go back home, I make sure to bring two ziploc bags of these cookies just for my brother-in-law (who surprisingly doesn’t have a strong sweet tooth so this was a BIG victory). I’m not going to lie, those cookies were amazing. Cocoa flavored base, with hits of dark chocolate and coconut flakes in every bite. YUM. I knew that was going to be hard to beat and I kinda backed off the double chocolate cookie wagon.
And then…I went and made no-churn german chocolate ice cream. It was based off a favorite flavor I got at Braum’s and hadn’t been able to find elsewhere. Each bite was surreal. There was dark chocolate and coconut flakes and pecans….and I could have hit myself! PECANS! How could I not realize my original double chocolate cookie could be upgraded with pecans?! It didn’t take long to remedy it. Although I will always keep the original recipe for people who dislike nuts, now I can rightfully say: these german chocolate cookies are stash-extra-dough-in-your-freezer level.
German Chocolate Cookies
- 4 tbsp butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup AP flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp instant coffee powder
- 1/2 cup coconut
- 1/4 cup chocolate
- 1/2 cup pecans chopped
- Heat oven to 350 degrees. In a mixing bowl with paddle attachment, beat butter, granulated sugar and brown sugar together until fluffy. Beat in the egg and vanilla until smooth.
- Add the flour, cocoa powder, baking soda and salt to the mixture. Beat until combined.
- Add coconut, chocolate and pecans and mix to just combine and bring together.
- Drop tablespoon sized pieces onto parchment-lined or silicone-lined baking sheets, about 2 inches apart from each other. Refrigerate for atleast 10 minutes for a firmer dough and thicker cookie result. Then bake for about 10-12 minutes, or until edges are browned.
- Remove from oven and allow to cool at room temperature.