Wow, these German chocolate cake cookies are amazing! Normally, German chocolate isn’t at the top of my list, but these definitely changed my mind–they are by far one of my favorite cookies of all time!
I decided to make these for my mom’s birthday–she and my Grandpa shared a love for German chocolate cake, and I’m beginning to understand why!
If German chocolate isn’t your jam, try one of my other favorite cookie recipes!
What makes these German Chocolate Cake Cookies so good?
The cookie dough is made with dutch-processed cocoa powder rather than normal cocoa powder, which gives the chocolate a soft and smooth taste. Plus, the added milk chocolate chips and the melted milk chocolate on top don’t hurt! The topping is made from toasted coconut and pecans, which adds even more richness to the flavor. It’s the perfect complement to the sweet chocolate!
Some tips for success…
First off, make sure not to overmix the cookie dough after mixing in the dry ingredients. This will add too much air to the cookies, making them fall flat in the oven. On the other hand, make sure to press down the balls of cookie dough before baking, otherwise you will end up with a dome-shaped cookie that will be hard to put topping on.
When making the topping, toasting the coconut and pecans adds a ton of flavor. However, be careful not to burn them! There’s a fine line between toasting and burning, and it may be hard to realize at first. If a little bit of the coconut burns, that’s okay–just make sure to remove it from the pan ASAP and remove as many burnt pieces as you can.
Also, don’t rush cooking the rest of the topping. Egg yolk tends to cook fast, so you want all the ingredients whisked together well and cooked slowly, otherwise you’ll have chunks of egg yolk in the topping. Nobody wants that.