These cookies are packed with gooey caramel, sweet coconut, and rich semi-sweet chocolate chips. If you love soft, chewy, and flavorful cookies, these are for you.
Levain Bakery
The first time I went to New York, I knew Levain Bakery was a must. I was with my parents and we went to the tiny bakery in a basement where magic was happening. Their cookies are massive and delicious. Since I don’t live close to a Levain Bakery, I like to recreate their flavors at home. These Levain Copycat Caramel Coconut Chocolate Chip Cookies did not disappoint.
Why You’ll Love This Recipe
- Soft and chewy texture
- Kraft Caramel Bits makes adding caramel easy
- No chill dough, quick and easy
Ingredients You’ll Need
- Unsalted butter: unsalted butter allows you to control the amount of salt
- Light brown sugar: gives cookies chew
- Granulated sugar
- Eggs: room temperature eggs give cookies more volume
- Vanilla extract: adds depth
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Cornstarch: keeps cookies nice and chewy
- Semi-sweet chocolate chips
- Sweetened coconut
- Kraft Caramel Bits: I found these at Walmart in the baking isle.
Tip: Remove butter and eggs 30 minutes before mixing to get ingredients to the right temperature.
How to Make Levain Copycat Caramel Coconut Chocolate Chip Cookies
1. Wet Ingredients: In stand mixer, cream room temperature butter and sugars until light and fluffy. Add room temperature eggs one at a time. Add vanilla and mix for 30 seconds.
2. Dry Ingredients: In a separate bowl, measure flour, salt, baking soda, baking powder and cornstarch. With the mixer on low speed, add dry ingredients to wet ingredients and mix until just combined. Add caramel, coconut, and chocolate chips and mix until combined.
3. Bake: Portion dough into two inch balls and place on a parchment lined baking sheet. Bake in a preheated oven at 400° F (190° C) for 7-9 minutes. Cookies are done when the edges are slightly golden brown. Cool cookies on the baking sheet for five to ten minutes to allow the cookies to bake a bit more.
Tips for the Best Cookies
- Use slightly cold butter; remove butter from fridge 30 minutes before mixing
- Room temperature eggs will allow the eggs to mix properly
- Slightly underbake for soft centers
- Let cookies cool 5 minutes on the pan before moving
Equipment Needed
- Rimmed baking sheet: I love these Nordic Ware baking sheets.
- Stand mixer with paddle attachment: I love my KitchenAid mixer
- OR
- Hand mixer: I love my Kitchen Aid hand mixer.
- Silicone spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set of measuring cups and spoons.
- Kitchen scale: This kitchen scale has great reviews.
- Cookie Scoop: I love and use this cookie scoop set.
- Mixing bowl: I love and use this mixing bowl set with lids.
Other Cookie Recipes You’ll Love
- No Chill, Soft and Chewy Sugar Cookies
- Easy Lemon White Chip Cookies
- The Best Chocolate Chip Cookies
If you try them, I’d love to hear what you think.
Leave a comment below or tag me @sweetbitesbylaurel so I can see what you’re baking!
Levain Copycat Caramel Coconut Chocolate Chip Cookie
Equipment
- Rimmed baking sheets
- Measuring cups and spoons
- Stand mixer or hand mixer
- Silicone spatula
- Kitchen scale
Ingredients
- 1 cup (227 g) unsalted butter, slightly cold
- 1/4 cup (50 g) granulated sugar
- 1 cup (213 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon (4.3 g) vanilla
- 3 1/2 cups (420 g) all-purpose flour
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon cornstarch
- 1 teaspoon (6 g) salt
- 2 cups (448 g) semi sweet chocolate chips
- 1 ½ cups (180 g) sweetened coconut
- 1 ½ cups (288 g) Kraft Caramel Bits, *reserve ½ cup for drizzle on outside of cookie
Instructions
- Preheat your oven to 400° F (190° C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy.
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl.
- Add the vanilla and mix for about 30 seconds.
- With the mixer on low speed, add flour, salt, baking soda, baking powder and cornstarch and mix until just combined.
- Add chocolate chips, coconut, and 1 cup of caramel bits and mix until just combined.
- Portion cookies in two inch balls and place on prepared baking sheet. Bake for 7-9 minutes for gooey centers. Bake for 9-11 minutes for less gooey centers.
- For Levain sized cookies, portion 5 oz balls of dough onto the cookie sheet. Bake for 10-12 minutes. This will give you gooey, underbaked centers. Bake for 12-14 minutes for less gooey centers.
- Let cookies cool on pan for 5-10 minutes. Remove and finish cooling on cooling rack.
- Allow cookies to cool completely.
- Optional: Melt ½ cup remaining caramel bits with ¼ tsp water and drizzle on cooled cookies.
