Levain Bakery Caramel Coconut Chocolate Chip Cookies
Soft, thick, and chewy Levain Bakery Caramel Coconut Chocolate Chip Cookies made with rich caramel, sweet coconut flakes, and semi-sweet chocolate chips. Here are all of the secrets for making caramel coconut chocolate chip cookies at home.
Servings: 10
Ingredients
- 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
- 16 Soft Caramels (Werther's or Kraft, cut into small pieces)
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl.
- Add eggs and vanilla and mix for 1 minute longer.
- Stir in all-purpose flour, cake flour, cornstarch, baking soda, and salt.
- Fold in coconut and chocolate chips.
- Roll the dough into 6-ounce large balls. Place on a parchment paper lined light colored baking sheet.
- Cut the caramels into small pieces. Place the caramels in and around the center of the cookie. This is important so the caramel doesn't get close to the outside of the cookie which may result in the caramel sticking to the pan.
- Space the cookies apart with only 4 or 5 on each baking sheet. Bake for 8 1/2 - 10 minutes or until a light golden color.
- Remove from the oven and allow the cookies to set up for about 10-15 minutes before removing from the pan.
Notes
What if I don't have cake flour? If you don't have cake flour, you can use 3 cups of all-purpose flour.
What types of caramels should I use in this recipe? I used the Werther's Originals SOFT CHEWY caramels. Don't use hard caramels in this cookie recipe. You can also use Kraft caramels or caramel bits.
Use a light-colored cookie sheet. Dark pans absorb more heat and can cause the bottoms of your cookies to overbake or burn before the centers have a chance to set.
Try a higher oven rack. Placing your cookie sheet on a higher rack (upper middle but not the top rack) moves the cookies closer to the top heating element and away from the direct bottom heat, which helps the tops and centers bake more evenly without over-browning the bottoms. This is a great trick if you find your cookie bottoms are getting too dark before the centers are done.
Nutrition
Calories: 756kcal | Carbohydrates: 103g | Protein: 15g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 447mg | Potassium: 511mg | Fiber: 6g | Sugar: 63g | Vitamin A: 79IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 4mg
