Caramel Coconut Chocolate Chip Cookies
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
18 mins
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Additional Time
1 d
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Total Time
1 d 33 mins
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Servings
24 large cookies
Caramel Coconut Chocolate Chip Cookies
Description
Caramel Coconut Chocolate Chip Cookies use a blend of cake and bread flours, providing a balance between tenderness and chewiness. The inclusion of caramel chips alongside dark chocolate chips offers a deep, sweet, and slightly bittersweet flavor combination. Shredded coconut adds a subtle, tropical texture, while chopped pecans contribute crunch and nuttiness. The dough is creamed before adding dry ingredients, then chilled for 24 to 36 hours to enhance flavor melding and improve dough handling.
During baking, the cookies spread moderately, yielding a soft interior with a slight chew and a lightly crisped exterior. The assortment of chips and nuts ensures varied texture and flavor in every bite. Baking with large dough portions produces generous cookies ideal for sharing or treating.
These cookies are appealing for those looking for a rich, multi-component cookie featuring caramel and coconut, and suit occasions where a satisfying, substantial cookie is desired. Chilling the dough is key to attaining the intended texture and flavor depth.
For regular-sized cookies, use a heaping tablespoon of dough and bake for about 12 minutes. Attempting to bake without chilling the dough for at least 24 hours results in a less developed flavor and texture.
Ingredients
- 2 cups cake flour 8 1/2 ounces, minus 2 tablespoons
- 1 ⅔ cups bread flour 8 1/2 ounces
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt coarse
- 1 ¼ cups butter unsalted
- 1 ¼ cups light brown sugar 10 ounces
- 1 cup granulated sugar 8 ounces, plus 2 tablespoons
- 2 egg large
- 2 teaspoons vanilla extract pure
- 10 ounce caramel chips Ghirardelli brand
- 10 ounce dark chocolate chips
- ¾ cup coconut shredded, unsweetened
- ¾ cup pecans chopped
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in the caramel chips, chocolate chips, coconut and pecans and mix until the ingredients are evenly distributed through the cookie dough.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop large mounds of dough (the size of generous golf balls - about 2.5 ounces per cookie ball) onto the prepared baking sheet. Be sure to leave plenty of space between each dough ball. I typically bake 6 dough balls per cookie sheet. Bake until golden brown but still soft, 14 to 18 minutes.
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Notes
- Chill cookie dough for at least 24 hours to develop flavors and improve texture; dough can be refrigerated up to 72 hours.
- For smaller cookies, use a heaping tablespoon of dough and bake approximately 12 minutes.
- Avoid baking the dough without chilling as the cookies will not achieve optimal flavor or texture.
User Reviews
Overall Rating
4.4
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