German Chocolate Cookies

German Chocolate Cookies feature a homemade ultra soft, chewy, and gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Amazing!

Ingredients

For the cookies:

• 1 1/4 cups (5.6 ounces) all-purpose flour
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt

German Chocolate Cookies

• 1 stick (4 ounces) unsalted butter, at cool room temperature
• 3/4 cup lightly packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

For the topping:

• 1/2 cup evaporated milk
• 1/2 cup granulated sugar
• 1 large egg yolk
• 4 tablespoons (2 ounces) unsalted butter
• 1/2 teaspoon vanilla extract
• 1/2 heaping cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 2 ounces semisweet chocolate, melted

Directions

For the cookies:

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.
4. Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets
5. Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.
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