German Chocolate Cake…but in cookie form! A sweet and soft chocolate cookie stuffed full of toasted nuts and toasted, sweetened coconut flakes. The perfect treat to celebrate upcoming Oktoberfest. Plus chocolate compliments a golden ale or a Munich-style lager, in case you need an excuse to have a beer with your cookies.
I was super excited when Milena from Craft Beering asked if I would be interested in contributing to her Oktoberfest Recipe Round-up! YES!! I knew immediately that I wanted to make some spin off of a German chocolate cake. But have you ever made a German chocolate cake, frosting and all, from scratch before??? I have. And it is time consuming. So to keep it easy, I figured I would take all the flavors of a classic German chocolate cake and put them in a soft chocolate cookie. Easier to make and even easier to eat than a hunk of frosted cake!
Make sure you scroll all the way down past my recipe, to see all of the Oktoberfest recipes the other bloggers are sharing!
But first….these German Chocolate Cake Cookies that I made. I used walnuts (yes…..pecans are traditional, but I didn’t have any in the pantry) and unsweetened coconut flakes in my cookies. The recipe gives you directions on how to sweeten your coconut chips if you use unsweetened like I did, or you can just use sweetened coconut chips. I definitely recommend toasting your nuts and coconut chips before adding them to your cookie dough. Toasting brings out a nutty flavor to the coconut and intensifies the flavor of the walnuts. But it’s totally optional!
There’s no shortage of toasted walnuts or toasted coconut in these cookies!
German Chocolate Cake CookiesPrint Recipe
- 3/4 cup butter, room temperature
- 1 cup light brown sugar, packed
- 1 cup white granulated sugar
- 2 teaspoons vanilla extract (I used Ballard Extracts Chocolate Extract)
- 2 eggs, room temperature
- 2 tablespoons (thick) chocolate sundae sauce
- 2-1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup semi-sweet chocolate chips
- 1 cup chopped nuts, toasted (I used Our Daily Eats Walnuts!)
- 1 cup unsweetened flaked coconut, toasted (I used Our Daily Eats Unsweetened Coconut Chips)
- 2 tablespoons powdered sugar
In a small sauce pan, over medium heat on the stovetop, add the cup of chopped nuts. Toast nuts, stirring frequently to prevent from burning. Once nuts are toasted, remove from the pan and dump onto a plate to cool. In the same small sauce pan, add the coconut flakes. Toast coconut flakes on medium heat on the stovetop, stirring frequently to prevent from burning. Once coconut flakes are toasted and slightly browned, remove the coconut flakes from the pan and add the coconut flakes to a bowl. If using unsweetened coconut flakes, sprinkle two tablespoons of powder sugar over the coconut flakes, coating all of the coconut flakes in the sugar. Set aside.
Preheat oven to 375-degrees. Line two cookie sheets with parchment paper and set aside.
In the bowl of your stand mixer, affixed with the paddle attachment, mix the butter until smooth and creamy. Add the brown sugar and white sugar to the butter and mix until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until incorporated. Add the eggs into the mixture, one egg at a time, mixing the first egg into the mixture completely before adding the second egg. Add in the chocolate sundae sauce. Mix on medium-high speed until all ingredients are completely incorporated.
Change the mixer speed to low, and slowly add the flour, cocoa powder, baking soda and cornstarch into the wet ingredients. Mix until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are incorporated. Fold in the chocolate chips, nuts and coconut flakes.
Scoop standard sized cookie dough balls onto prepared baking sheets, leaving two-inches in between cookie dough balls. Bake cookies in 375-degree oven for 8-minutes. Remove cookies from oven and set on counter to set. Once set, transfer cookies to a wire rack to finish cooling. Repeat process with second cookie sheet of cookie dough balls.
Store cookies in an airtight container at room temperature.
James does not like coconut….but loved these cookies. The coconut chips that Foodlyn sent me, did not have that “suntan lotion” smell or taste. I would definitely recommend buying raw, unsweetened coconut chips and then toasting them and sweetening them yourself. Totally different texture than the bags of sweetened coconut you buy at the store.
Thick, soft and still a little gooey. Exactly how I love my cookies!
O’zapft is! That’s a Bavarian expression, meaning, “it’s tapped.” At noon on the first day of Oktoberfest, the Mayor of Munich traditionally taps the first keg of beer, exclaiming the above phrase, which marks the official opening of the festival. So let’s get this Oktoberfest started….O’zapft is!
Click on the recipe title to check out the recipe! The title of the recipes are above the pictures!!
I hope you enjoyed of all these fantastic Oktoberfest recipes brought to you by several fabulous bloggers! Which recipe was your favorite? Do you celebrate Oktoberfest??
Want to use the same ingredients I used in the recipe? The following ingredients are all from Foodlyn, the best online boutique grocery store! If you would like to purchase the Our Daily Eats Raw Walnuts!, click HERE. If you would like to purchase Our Daily Eats Unsweetened Coconut Chips, click HERE. If you would like to purchase the Ballard Extracts Chocolate Extract, click HERE.