There’s something undeniably comforting about cookies that promise a fudgy texture paired with rich chocolate flavor. These Fudgy German Chocolate Cookies are a delightful twist on the classic German chocolate cake, combining the decadent elements we all love into a chewy, chocolatey treat. With the addition of toasted coconut and crunchy pecans, each bite is reminiscent of the beloved cake but in cookie form. Perfect for sharing or indulging on your own, these cookies will become a staple in your baking repertoire.
Why It Works Every Time
The secret to achieving the ultimate fudginess lies in the use of instant chocolate pudding mix, which adds moisture and richness without any extra fuss. Combined with the perfect blend of sugars, butter, and chocolate chips, the texture is guaranteed to be soft and chewy. The addition of toasted coconut and pecans elevates these cookies, providing a satisfying crunch that contrasts beautifully with the fudgy interior. This cookie recipe is not only easy to follow but also yields consistently delicious results, making it a go-to for any occasion.
What You’ll Gather
- 1 cup unsalted butter, softened (1 1/2 sticks)
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 package (3.9 ounces) instant chocolate pudding mix (not sugar-free and not cook & serve)
- 1 cup unsweetened natural cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks from large eggs (discard or use whites for another purpose)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sweetened shredded coconut, toasted if desired
- 1 cup chopped pecans, salted or unsalted, based on preference
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1 teaspoon heavy cream, half-and-half may be substituted
Appliances & Accessories
- Mixing Bowls: A few different sizes for combining ingredients.
- Stand Mixer or Hand Mixer: For creaming butter and sugars effectively.
- Baking Sheets: Use non-stick or lined with parchment for easy removal.
- Measuring Cups and Spoons: Accurate measurements are key for baking.
- Cookie Scoop: Helps portion out uniform cookie sizes.
- Cooling Rack: Essential for letting your cookies cool without getting soggy.
Fudgy German Chocolate Cookies: How It’s Done
Step 1: Prep Your Ingredients
Start by preheating your oven to 350°F (175°C). Gather all your ingredients and allow the butter to soften at room temperature. This will make it easier to cream with the sugars, resulting in a better texture.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using a stand mixer or hand mixer, beat the mixture on medium speed until it is light and fluffy, which should take about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Next, add the large eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until just combined.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the instant chocolate pudding mix, unsweetened cocoa powder, all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until combined. Be careful not to overmix, as this can lead to denser cookies.
Step 5: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. The dough should be thick and a little sticky.
Step 6: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto ungreased or parchment-lined baking sheets, leaving about 2 inches between each cookie. Bake in your preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.
Step 7: Make the German Chocolate Topping
While the cookies are baking, prepare the topping. In a saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, and softened butter. Stir continuously until the mixture thickens and begins to bubble, about 10-12 minutes. Remove from heat and stir in the toasted coconut, chopped pecans, and vanilla. Allow this mixture to cool slightly.
Step 8: Assemble and Serve
Once the cookies have cooled slightly on the baking sheet, transfer them to a cooling rack. Once completely cooled, top each cookie with a spoonful of the German chocolate topping. For added richness, melt the remaining semi-sweet chocolate chips with the heavy cream in the microwave or over a double boiler, then drizzle over the topped cookies.
Fresh Seasonal Changes
- In the fall, add a pinch of cinnamon and nutmeg to the cookie dough for a warm flavor.
- In the summer, consider using toasted coconut and macadamia nuts for a tropical twist.
- During the holidays, add peppermint extract to the dough for a festive flavor.
- For a lighter touch, substitute part of the granulated sugar with a natural sweetener like coconut sugar.
Recipe Notes & Chef’s Commentary
These Fudgy German Chocolate Cookies are best enjoyed fresh out of the oven, but they can also be stored for later. Make sure to let them cool completely before storing in an airtight container to maintain their soft texture. You can also experiment with different types of nuts based on your preference. If you’re a chocolate lover, feel free to double the chocolate chips for an even richer treat!
- Be sure to use non-cook and non-sugar-free pudding mix for the best results.
- Toasting the coconut enhances its flavor and adds a delightful crunch.
- If you prefer a firmer cookie, bake for an extra minute or two.
- This recipe can easily be halved if you want to make a smaller batch.
Storing, Freezing & Reheating
To store your Fudgy German Chocolate Cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze the cookies. Just wrap each cookie individually in plastic wrap, then place them in a freezer bag. They will keep in the freezer for up to three months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds to restore their fudginess.
Troubleshooting Q&A
Why are my cookies flat?
Flat cookies can result from using melted butter instead of softened butter. Make sure your butter is at room temperature before creaming it with the sugars.
Can I use a different kind of sugar?
Yes, you can substitute brown sugar with coconut sugar for a different flavor profile. Just keep in mind that this may slightly alter the texture.
What should I do if my cookies are too dry?
If your cookies turn out dry, it may be due to overbaking or measuring flour incorrectly. Make sure to scoop the flour and level it with a knife without packing it down.
How can I make these cookies more chocolatey?
For even richer cookies, feel free to add more chocolate chips or use dark chocolate chips instead of semi-sweet chocolate chips. You can also drizzle more melted chocolate on top for an extra indulgent treat.
See You at the Table
With these Fudgy German Chocolate Cookies, you’re not just baking a treat; you’re creating a moment of joy. Whether it’s a cozy night in or a gathering with friends, these cookies are sure to please. So, gather your ingredients, turn on some music, and enjoy the process of baking something delicious. Happy baking!
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Fudgy German Chocolate Cookies
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Gather all your ingredients and allow the butter to soften at room temperature.
- In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until just combined.
- In a separate bowl, whisk together the instant chocolate pudding mix, cocoa powder, flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until combined.
- Gently fold in the semi-sweet chocolate chips until evenly distributed. The dough should be thick and a little sticky.
- Using a cookie scoop, drop rounded tablespoons of dough onto ungreased or parchment-lined baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes until edges are set but centers are still soft.
- For the topping, combine evaporated milk, granulated sugar, egg yolks, and softened butter in a saucepan over medium heat. Stir continuously until thickened, about 10-12 minutes. Remove from heat and stir in toasted coconut, chopped pecans, and vanilla.
- Once the cookies have cooled slightly, transfer them to a cooling rack. Top each cookie with a spoonful of the German chocolate topping.
- For added richness, melt the remaining chocolate chips with heavy cream and drizzle over the topped cookies.
Notes
- Use non-cook and non-sugar-free pudding mix for best results.
- Toasting the coconut enhances flavor and adds crunch.
- If you prefer firmer cookies, bake for an extra minute or two.
- This recipe can be halved for a smaller batch.
