German Chocolate Cookies
Delightful cookies that combine rich chocolate flavors with a nutty coconut topping, perfect for sharing or a sweet indulgence.
Ingredients
For the cookie base
- 1 cup unsalted butter, softened Should be at room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs Beaten
- 1 teaspoon vanilla extract
For the dry ingredients
- 2 1/4 cups all-purpose flour Spoon lightly into measuring cup
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts (such as pecans or walnuts) Can use different types of nuts
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Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the chocolate chips, shredded coconut, and chopped nuts until evenly distributed.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Serve warm with cold milk or ice cream. Store in an airtight container or freeze for longer shelf life.