Description
These Levain Bakery-style Caramel Coconut Chocolate Chip Cookies are rich, chewy, and packed with indulgent flavors. With a perfect balance of buttery dough, toasted coconut, semi-sweet chocolate chips, and gooey caramel pieces, these cookies offer a decadent treat that’s crisp on the outside and soft on the inside.
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (cold, cut into cubes)
- 1 cup Brown Sugar (packed)
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract (optional)
- 1 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Sweetened Flaked Coconut
- 2 cups Semi-sweet Chocolate Chips
Caramel Filling
- 16 Soft Caramels (Werther’s or Kraft, cut into small pieces)
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar for about 4 minutes or until the mixture becomes light and fluffy, scraping the sides of the bowl intermittently.
- Add Eggs and Vanilla: Incorporate the eggs and optional vanilla extract into the creamed mixture and beat for an additional minute to blend all ingredients thoroughly.
- Combine Dry Ingredients: Stir in the all-purpose flour, cake flour, cornstarch, baking soda, and salt until just combined, taking care not to overmix.
- Fold in Coconut and Chocolate Chips: Gently fold in the sweetened flaked coconut and semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Form Cookie Dough Balls: Roll portions of the dough into large 6-ounce balls and place them on a parchment paper-lined, light-colored baking sheet to prevent sticking and promote even baking.
- Insert Caramel Pieces: Cut the soft caramels into small pieces and carefully place them in and around the center of each cookie dough ball, avoiding the edges to prevent caramel from sticking to the baking sheet.
- Space and Bake: Arrange only 4 to 5 cookies per baking sheet, spacing them apart to allow for spreading. Bake in the preheated oven for 8 1/2 to 10 minutes, or until the cookies develop a light golden color.
- Cool and Set: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 to 15 minutes so they can set up properly before transferring them to a wire rack or serving plate.
Notes
- Using cold butter helps achieve the characteristic thick and chewy texture.
- Cake flour provides tenderness and a lighter crumb compared to all-purpose flour alone.
- Place caramel pieces in the center of the dough balls to avoid caramel leaking and sticking to the pan.
- A light-colored baking sheet prevents over-browning of the cookie bottoms.
- Allow cookies to cool on the pan to let caramel set and avoid breakage.
- For added texture, toast the coconut lightly before folding it into the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
