German Chocolate Cookies

What do you get when you combine the best chocolate cookie recipe with the gooey Coconut Pecan Filling from this recipe and a creamy chocolate ganache? The most decadent, delicious German Chocolate Cookie, of course!

And when I say decadent, I mean decadent. German Chocolate Cake is an extremely indulgent dessert, and so is this cookie, especially with the addition of the chocolate ganache. But don’t worry, the pecans in the filling add a salty element that brings everything together and keeps you coming back for more!

I hope you enjoy these German Chocolate Cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 4 hours (includes chill time)
Cook time: 12 minutes (per batch)
Total time: 5 hours and 30 minutes
Yields: ~20 cookies

Ingredients for the Chocolate Cookie:

• 113 grams (1/2 cup) unsalted butter at room temperature  
• 100 grams (1/2 cup) granulated sugar 
• 100 grams (1/2 cup) packed light brown sugar 
• 1 egg
• 4 grams (1 tsp) vanilla extract 
• 125 grams (1 cup scooped and leveled) all-purpose flour 
• 51 grams (1/2 cup plus 2 Tbsps) natural unsweetened cocoa powder
• 5 grams (1 tsp) instant espresso powder
• 4 grams (1 tsp) baking soda
• 4 grams (1 tsp) kosher salt 
• 1 Tbsp milk

Ingredients for the Coconut Pecan Filling:

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 3 egg yolks
• 1 can (8 ounces) evaporated milk
• 1 tsp vanilla extract
• 2 cups shredded, sweetened coconut
• 1 cup chopped pecans

Ingredients for the Chocolate Ganache:

• One 4-ounce semi-sweet chocolate bar, finely chopped
• 1/2 cup heavy cream

Instructions:

• Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
• In a small bowl, combine the egg and vanilla extract. Add to the butter mixture and mix on high for 3-5 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
• In a separate bowl, mix the flour, cocoa powder, espresso powder, baking soda and salt. Add to the wet ingredients all at once and mix on low for about 30-45 seconds. Add the milk and then mix on low just until combined. The dough will be sticky.
• Using a cookie scooper or spoon, scoop the dough into balls and place on a baking sheet lined with parchment paper (or a plate). Cover the dough with plastic wrap or aluminum foil and chill in the refrigerator for at least 3 hours (or overnight).
• While the cookies are chilling, make the Coconut Pecan Filling so it has time to cool and thicken before use. Start by combining the butter, brown sugar, egg yolks and evaporated milk in a medium saucepan over medium heat. Whisk occasionally until the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, pecans and coconut. Set aside to cool completely before topping the cookies.
• Once the cookies are chilled, preheat the oven to 350°F.
• Place the pieces of dough on a baking sheet lined with parchment paper a few inches apart. Bake for 12-13 minutes (or until the sides start to firm up and center is still soft). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
• Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
• Once the cookies are cooled, use a spoon or an ice cream scoop to scoop the Coconut Pecan Filling on the top of each cookie. Spread into an even layer.
• Once all the cookies have the Coconut Pecan Filling, make the chocolate ganache by finely chopping the chocolate bar and placing in a heat-proof glass or metal bowl. Heat the cream on the stovetop just until it starts to simmer. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chopped chocolate.
• Let the two sit for a few minutes then stir the mixture until smooth.
• Using a fork, drizzle as much ganache as you’d like over the top of each cookie. Allow the ganache to set for 15-20 minutes.
• Enjoy!
• Storage: I recommend storing these cookies in the refrigerate to keep the filling together.