It started with a Saturday afternoon craving a few months ago. I wanted double chocolate chip cookies and on a whim, I folded in chopped pecans and toasted coconut. I love that combination on German Chocolate cake.
It’s worth toasting the pecans and coconut, but you can skip that step if you want. If you do take the time to toast both, let them cool fully before you proceed with the recipe.
Serve with ice cream, berries, or eat warm from the oven.
German Chocolate Cake Cookies
Makes 18 to 20 cookies
¼ cup scooped and leveled all-purpose flour (35 grams)
2 teaspoons espresso powder
1 teaspoon fine salt
½ teaspoon baking soda
8 ounces unsweetened chocolate, chopped
1 stick (½ cup) unsalted butter, cut into chunks
1 cup granulated sugar (200 grams)
4 large eggs, at room temperature
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped (1 cup)
½ cup packed shredded coconut, toasted (50 grams)
¾ cup pecans, toasted and chopped (90 g)
Whisk the flour, espresso powder, salt, and baking soda in a medium bowl; set aside.
Combine the unsweetened chocolate and butter in a heatproof bowl. Set over a pan of simmering water and whisk until melted. Set aside to cool slightly.
Meanwhile, beat the eggs and sugar in a large bowl with an electric mixer on medium speed until pale yellow and tripled in size, about 2 minutes. Beat in the vanilla. On low speed, slowly drizzle the chocolate mixture into the egg mixture until fully incorporated.
Add the flour mixture to the egg-chocolate mixture and fold with a rubber spatula until no streaks remain. Fold in the chopped bittersweet chocolate, coconut, and pecans.
Refrigerate the dough for at least 4 hours and up to 3 days.
30 minutes before baking, preheat the oven to 350º F with a rack in the center of the oven. Scoop the dough into 1.5-ounce/3 tablespoon scoops and place on a parchment lined baking sheet. Bake, rotating front-to-back once, for 11 to 13 minutes, or until just set in the center and glossy.