Thick and chewy German chocolate cookies, loaded with pecans, chocolate chips, coconut, and toffee bits. This is a quick and easy, high altitude cookie recipe, with no chill time and no mixer required!
You might also love these high altitude recipes for German chocolate cupcakes, German chocolate cake, and caramel pecan coconut shortbread bars.
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Why You’ll Love This Recipe
Super Quick and Easy. With no mixer and no chill time required, you can enjoy hot, delicious German chocolate cookies in under an hour.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter
- Granulated Sugar and Dark Brown Sugar
- Vanilla Extract
- Eggs
- All Purpose Flour
- Dutch Processed Cocoa Powder
- Corn Starch
- Baking Soda
- Salt
- Mix-Ins: The mix-ins are reminiscent of the gooey frosting used on German chocolate cakes. You’ll need chocolate chips, pecans, coconut and English toffee bits.
Instructions
- In a saucepan, melt the butter over medium heat, then remove from the heat.
- In a large bowl, whisk together the melted butter with the granulated sugar, brown sugar, vanilla extract, egg and egg yolk, until smooth.
- In a separate bowl, combine the flour, cocoa powder, corn starch, baking soda and salt.
- Add the dry ingredients to the liquid ingredients, using a wooden spoon to stir the dough together just until all the flour is incorporated. Let cool for 10 minutes. Since you’re making the dough with hot, melted butter, the dough needs to cool before you add the chocolate chips, or the chips can melt and make a mess.
- Stir the chocolate chips, pecans, coconut, and toffee bits into the cooled dough – it will be stiffer now than before, and you may need to use your hands to get all the chocolate chips worked in.
- Use a cupcake/ice cream scoop with a release lever (with a 2 1/2 – 3 Tbsp capacity) to portion the dough into 18 equal portions. Roll each portion of cookie dough into a ball, then flatten slightly between your hands into round disks about 1/2-3/4 inch thick. Cover the dough with a piece of plastic wrap to keep it moist while waiting to bake.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with parchment baking paper.
- Bake 6 cookies at a time, leaving three inches between each on the baking sheet. Bake the cookies for 8-9 minutes. They should be just set around the edges, with the centers still underdone. Do not over-bake these cookies, as chocolate cookies become very dry and crumbly when they’re over-baked. Cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely. If you like, add a few more chocolate chips, pecans, coconut and toffee bits to the tops of the hot cookies, for a pretty finish.
TIP: For perfectly round cookies, immediately after taking the pan of cookies out of the oven, use a round cookie cutter (one that’s larger than the baked cookies), and “scoot” it around the hot cookies. This pulls in the uneven edges for a beautifully round cookie. You have to do this quickly, before the edges fully set.
- Finish baking the remainder of the cookie dough. Cool the cookies completely, then store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Leftover cookies should be stored in an airtight container for up to 3 days, or frozen for 3-6 months.
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High Altitude German Chocolate Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Cookie Scoop with Release Lever (2 1/2 – 3 Tbsp capacity)
Ingredients
- ¾ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tbsp dark brown sugar
- 2 tsp vanilla extract
- 1 large egg (both yolk and white)
- 1 large egg yolk (save the extra white for another use)
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 6 tbsp unsweetened Dutch-processed cocoa powder
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup dark or semi-sweet chocolate chips
- ½ cup pecans, roughly chopped
- ½ cup natural, unsweetened coconut flakes
- ¼ cup English toffee bits
Instructions
- In a saucepan, melt the butter over medium heat, then remove from the heat.
- In a large bowl, whisk together the melted butter with the granulated sugar, brown sugar, vanilla extract, egg and egg yolk, until smooth.
- In a separate bowl, combine the flour, cocoa powder, corn starch, baking soda and salt.
- Add the dry ingredients to the liquid ingredients, using a wooden spoon to stir the dough together just until all the flour is incorporated. Let cool for 10 minutes.Since you're making the dough with hot, melted butter, the dough needs to cool before you add the chocolate chips, or the chips can melt and make a mess.
- Stir the chocolate chips, pecans, coconut, and toffee bits into the cooled dough – it will be stiffer now than before, and you may need to use your hands to get all the chocolate chips worked in.
- Use a cupcake/ice cream scoop with a release lever (with a 2 1/2 – 3 Tbsp capacity) to portion the dough into 18 equal portions. Roll each portion of cookie dough into a ball, then flatten slightly between your hands into round disks about 1/2-3/4 inch thick. Cover the dough with a piece of plastic wrap to keep it moist while waiting to bake.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with parchment baking paper.
- Bake 6 cookies at a time, leaving three inches between each on the baking sheet. Bake the cookies for 8-9 minutes. They should be just set around the edges, with the centers still underdone. Do not over-bake these cookies, as chocolate cookies become very dry and crumbly when they're over-baked. Cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely. If you like, add a few more chocolate chips, pecans, coconut and toffee bits to the tops of the hot cookies, for a pretty finish.TIP: For perfectly round cookies, immediately after taking the pan of cookies out of the oven, use a round cookie cutter (one that's larger than the baked cookies), and "scoot" it around the hot cookies. This pulls in the uneven edges for a beautifully round cookie. You have to do this quickly, before the edges fully set.
- Finish baking the remainder of the cookie dough. Cool the cookies completely, then store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
Notes
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