Description
Welcome, chocolate lovers! If you’re here for a rich, chewy, and utterly decadent cookie recipe, then these German Chocolate Ganache Cookies will delight your taste buds. Imagine biting into a soft, chocolatey cookie topped with a luscious ganache and sprinkled with toasted pecans and coconut—a cookie inspired by classic German chocolate cake but taken to a whole new level! Get ready to make a cookie that’s a surefire hit for any occasion.
Ingredients
Cookie Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dark chocolate chunks
- 1 cup shredded coconut, toasted
- 1 cup chopped pecans
Ganache Ingredients:
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
Optional Ingredients/Substitutions:
- Swap pecans with walnuts or almonds.
- Replace heavy cream with coconut cream for a dairy-free ganache.
Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This step ensures a soft and chewy cookie.
Step 3: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract to enhance the flavor.
Step 4: Mix Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture until just combined.
Step 5: Fold in Chocolate, Coconut, and Pecans
Fold in the dark chocolate chunks, shredded coconut, and chopped pecans until evenly distributed in the dough.
Step 6: Portion and Bake
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers remain slightly underdone for a gooey interior.
Step 7: Prepare the Ganache Topping
While the cookies bake, combine the sweetened condensed milk and heavy cream in a saucepan over low heat. Stir until the mixture thickens slightly, about 5 minutes.
Step 8: Top with Ganache and Cool
Once the cookies are out of the oven, spread a layer of the warm ganache over each cookie, then sprinkle with additional toasted coconut and pecans if desired. Allow them to cool on a wire rack.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip 1: Use room-temperature butter for better creaming with sugar.
- Tip 2: Toast the coconut to release its oils, enhancing the flavor and giving it a slightly crisp texture.
- Tip 3: If you prefer chewier cookies, underbake slightly and let the residual heat finish them.