Did you know that German chocolate has nothing to do with the country and it’s named after the inventor? It blew my mind when I found out that fact – his last name was German. He invented the type of chocolate that’s sweeter than semi-sweet. These Chewy German Chocolate Cookies use 12 ounces of the specialty chocolate and the end result is a chewy (very chocolatey) cookie that’s dotted with a pecan on top. Unlike the cake – there’s no coconut in these cookies.
So I guess it’s a cookie named after the chocolate inventor, not after the cake which refers to the inventor too, but doesn’t include the country. Confusing? Yes. Is the recipe delicious? Double Yes.
In order for these German Chocolate Cookies to live up to their namesake, you’ve got to use the correct type of chocolate. You can find German Chocolate in the baking section of your grocery store. There aren’t any chip versions of it, so you’ll have to use baking squares.
I use Baker’s German Chocolate which is the most prevalent brand. Since the cookies call for 12 ounces, they’ll have a rich chocolate flavor. After they’re baked, they almost have a brownie-like texture. Chopped pecans are in the batter and each cookie has an individual half pecan on top.
Bake them for the holiday season, or just bake them because you love a great cookie. No matter when you bake them, I promise they’ll disappear in a hurry.
Are you a Cookie Monster like me? If so, you’ve got to try some of these top-rated cookie recipes on Savvy Mama Lifestyle:
- Butter Toffee Shortbread Cookies
- Raspberry Shortbread Thumbprint Cookie
- Spiced Rum Chocolate Chip Cookies
How To Make German Chocolate Cookies Without Coconut
I’m a firm believer that great cookies happen because of technique. Two bakers can make the same recipe, but it can turn out entirely different because of the technique that each one used. When I bake my own cookies, I swear by great cookie trays with a cooling rack and silicone baking mats.
The silicone baking mats keep the cookies from sticking and help them bake evenly. If you don’t have access to baking mats, you can use parchment paper as a substitute. It acts in a similar way.
What To Serve With German Chocolate Cookies
The texture of these cookies are unbelievable. They’re soft and chewy, like a fudge brownie. Serve them with a glass of ice cold milk or a hot cup of coffee. I’ve even been known to sneak one for breakfast because I love the German Chocolate Cookies with fresh coffee. Serve them as dessert, with a scoop of homemade vanilla ice cream.
Tips For Baking With Shortening
I honestly love to make cookies with shortening and that might be because I’m always forgetting to soften butter! These German Chocolate Cookies require a little bit of shortening and you’re going to melt it in the microwave with the chocolate. Do small spurts of time with the microwave and stir in-between. You don’t want the chocolate to burn and as the shortening melts, you can easily blend it in.
How To Keep Your German Chocolate Cookies Fresh
After your cookies have baked and cooled completely, keep them in an airtight food storage container. Don’t keep them exposed to the air for too long. This will help to keep the cookies fresh and you can enjoy them for 4-6 days (if they don’t disappear before that).
Can You Freeze German Chocolate Cookies?
Yes! You can easily freeze the cookies after they’ve been baked. However, it’s harder to freeze the cookie dough because of the shortening. Place the cookies in a freezer bag to prevent freezer burn. They’ll last up to 3 months in the freezer. Let the cookies thaw on the countertop for several hours before enjoying again.
Recipe Substitutions You Can Make
Pecans are traditionally used with German chocolate, but you can substitute walnuts if you like them better. The’ve got a slightly stronger flavor. Or if you don’t like nuts at all, you can feel free to omit them all together.
What You’ll Need From The Grocery Store:
- German Chocolate Baking Squares
- Instant Coffee Granules
- Vanilla Extract
- Granulated Sugar
- All-Purpose Flour
- Baking Powder
- Chopped Pecans
- Pecan Halves
- Optional: Powdered Sugar
Step-By-Step Directions To Make German Chocolate Cookies
Preheat the oven to 350º. In a microwave, melt chocolate and shortening using a glass mixing bowl. Stir until smooth. Add the coffee granules by stirring until dissolved. Set the chocolate mixture aside to cool.
In a large stand mixer, beat the eggs and sugar until light and well blended. Beat in the cooled chocolate mixture and vanilla extract.
In a small bowl, combine flour, baking powder and salt. Gradually add the flour mixture to the wet ingredients. Mix well. Stir in the chopped pecans.
Drop the dough by tablespoonfuls about 2-inches apart on prepared baking sheets (with silicone baking mats or parchment paper).
Place a pecan half in the center of each. Bake until cookies are set, for 10-12 minutes. Cool for 1 minute on the baking sheet. Transfer to cooling rack. Optional: dust with powdered sugar to finish.
- 12 Ounces German Chocolate Baking Squares (Roughly Chopped)
- 2 Tablespoons Shortening
- 1 Teaspoon Instant Coffee Granules
- 3 Large Eggs
- 1 1/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup All-Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Chopped Pecans
- 3/4 Cup Pecan Halves
- Optional: Powdered Sugar
- Preheat the oven to 350º. In a microwave, melt chocolate and shortening using a glass mixing bowl. Stir until smooth. Add the coffee granules by stirring until dissolved. Set the chocolate mixture aside to cool.
- In a large stand mixer, beat the eggs and sugar until light and well blended. Beat in the cooled chocolate mixture and vanilla extract.
- In a small bowl, combine flour, baking powder and salt. Gradually add the flour mixture to the wet ingredients. Mix well. Stir in the chopped pecans.
- Drop the dough by tablespoonfuls about 2-inches apart on prepared baking sheets (with silicone baking mats or parchment paper). Place a pecan half in the center of each.
- Bake until cookies are set, for 10-12 minutes. Cool for 1 minute on the baking sheet. Transfer to cooling rack. Optional: dust with powdered sugar to finish.
Place leftover cookies in an airtight food storage container to stay fresh.
Amount Per Serving: Calories: 212Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 75mgCarbohydrates: 29gFiber: 1gSugar: 23gProtein: 3g
**Nutrition is calculated by a third party. Actual values may vary.