Levain Copycat Caramel Coconut Chocolate Chip Cookie
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.
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.