German Chocolate Cookies

Just like German chocolate cake, these delightfully chewy German chocolate cookies are named for a baker rather than a country. Fudgy and sweet, they have a light mocha flavor thanks to the addition of instant coffee granules. They make a tasty addition to a cookie swap or a brunch spread because they’re just as easy to make as a standard chocolate chip cookie, but with a more sophisticated result.

What is German sweet chocolate?

German baking chocolate is a type of sweetened chocolate for baking made from sugar, cocoa butter and cacao. It was invented by Samuel German, then an employee of the Baker’s Chocolate company. It was intended to be a shortcut ingredient for home bakers because it’s already sweetened. Like milk chocolate, it has a lighter proportion of cacao, but its technically a baking chocolate because it doesn’t contain dairy. It’s this chocolate that gives these both German chocolate cake and these chewy German chocolate cookies their fudgy flavor.

Ingredients for German Chocolate Cookies

• German sweet chocolate: With a lighter concentration of cacao than some semi-sweet baking chocolates, German sweet chocolate gives these cookies their chocolatey flavor.
• Shortening: A couple of tablespoons of shortening melted with the chocolate carry its flavor and act as the main source of fat in this recipe.
• Instant coffee granules: A pinch of instant coffee heightens and accentuates the flavor of the chocolate. Use instant coffee for this recipe, the kind that dissolves in water, rather than ground coffee beans.
• Eggs: Beaten eggs provide the cookie dough with structure and elasticity.
• Sugar: Even though the chocolate is sweetened, the dough still needs some additional sugar to give these cookies sweetness and a soft texture.
• Vanilla: Like the instant coffee, a splash of vanilla extract heightens the flavor of the chocolate.
• All-purpose flour: Flour is the base of this cookie recipe. You can substitute a gluten-free all-purpose flour blend.
• Baking powder: The leavening in the cookie dough, baking powder contributes lightness and lift.
• Pecans: Chopped pecans folded into the cookie dough, as well as halves on top of the cookies give a nod to German chocolate cake.
• Confectioners’ sugar: A light dusting of confectioners’ or powdered sugar is an optional finishing touch. (Did you know you can make your own powdered sugar?)

Directions

Step 1: Melt the chocolate

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Preheat oven to 350°F. In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside.

Step 2: Make the cookie dough

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In a large bowl, beat eggs and sugar until light and lemon colored. Beat in cooled chocolate and the vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in chopped pecans.

Step 3: Form and bake the cookies

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Working quickly, drop dough by tablespoonfuls two inches apart onto greased baking sheets. Place a pecan half in the center of each. Bake until cookies are set, 10 to 12 minutes. Cool for one minute before removing to wire racks. If desired, dust with confectioners’ sugar.

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German Chocolate Cookie Variations

• Add frosting: One of the best parts of German chocolate cake is its signature frosting, which is made from a sticky, cooked mixture of sugar, milk, butter and egg combined with coconut and chopped pecans. Make up a batch and add dollops on top of each cookie in place of the pecan halves.
• Add coconut: Another way to turn this recipe into German chocolate cake cookies is to replace the chopped pecans in the mixture with shreds of sweetened flaked coconut. Toast it lightly first for even more flavor.
• Change out the chocolate: Though this recipe calls for sweetened baking chocolate, further boost the chocolate flavor in the cookies by trading German chocolate for a semi-sweet or dark chocolate instead.

How to Store German Chocolate Cookies

Once completely cooled, store cookies in an airtight container for up to two days. Though still edible for longer storage at room temperature, the cookies do stale. Their texture is best in the first day or two after they’re made.

Can you freeze German chocolate cookies?

Yes. Once cooled, wrap the cookies well or seal them in a zip-top freezer bag and store them in the freezer. Defrost them at room temperature or in the microwave.

German Chocolate Cookie Tips

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Can I make these cookies without using a microwave?

Yes. You’ll instead use a double boiler to melt the chocolate and shortening together. Place the chocolate and shortening in a stainless steel or other heat-safe bowl. Place that bowl on top of a small saucepan of simmering water. Make sure there is air space between the top surface of the water and the bottom of the bowl. Stir well until melted.

What can I substitute for shortening in German chocolate cookies?

Replace the shortening with an equal amount of butter, lard, coconut oil or margarine.

What can I substitute for German sweet chocolate?

If you don’t have German sweet chocolate on hand and you need cookies ASAP, you can replace the German sweet chocolate, which is 48% cacao, with semisweet chocolate, which ranges from 35% to 55% cacao depending on the brand.