German Chocolate Cookies

Recipe by Busters friend
READY IN: 1hr 15mins
YIELD: 3-4 dozen




  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
  • Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to start, then on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
  • Add the egg and then the vanilla extract, beating well between additions. Scrape down the sides of the bowl; then, on low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. Scrape down the sides of the bowl, then add the coconut, pecans and chocolate, mixing until well combined.
  • Drop the dough by heaping teaspoons onto the baking sheets, spacing the cookies about 2 inches apart. (Alternatively, the dough can be rolled into a log, then cut into thin slices.) Bake one sheet at a time for 10 to 12 minutes, until the undersides of the cookies begin to firm up. The tops may still look shiny. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.