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German Chocolate Cake Cookies

These are one of my favorite cookies, a chocolaty, nutty and coconuty delight!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 dozen small cookies, or 18+ very large delicious cookies


  • 1 cup unsalted butter , at room temperature
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened baking cocoa powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 cup semisweet or bittersweet chocolate chips (I recommend Ghiardhelli bittersweet)
  • 1 cup shredded sweetened coconut flakes
  • 1 cup chopped pecans


  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone liner.
  • In a large mixing bowl, beat the butter and sugars until creamy. Mix in the eggs, one at a time, then the vanilla. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients. Blend until combined, then stir in the chocolate chips, coconut and pecans.
  • For smaller cookies, drop the dough by heaping tablespoons onto the prepared baking sheets (12 cookies per sheet). For large cookies (my preference), use a 4-Tablespoon sized cookie scoop (leveling off the dough in the scoop to ensure equal portions) and drop dough balls onto cookie sheets (8 cookies per sheet). Bake small cookies for 8 to 10 minutes, and large cookies for 12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.


I prefer making the large cookies.


Serving: 2g