Levain Bakery Caramel Coconut Chocolate Chip Cookies
User Reviews
5
Levain Bakery Caramel Coconut Chocolate Chip Cookies
Description
This cookie recipe blends cold cubed butter creamed with brown and granulated sugar to a light and fluffy texture. Eggs and vanilla are incorporated before folding in a combination of all-purpose flour, cake flour, cornstarch, baking soda, salt, and then folding in sweetened flaked coconut and semi-sweet chocolate chips. Large 6-ounce dough balls are formed and placed on parchment-lined sheets.
Small pieces of soft caramel candies are nestled into and around the center of each cookie to melt during baking without spreading to the edges, ensuring the caramel stays gooey inside. Cookies bake at 400°F for 8½ to 10 minutes until they achieve a light golden color with crisp edges and a soft interior.
The result is a thick, chewy cookie with bursts of melted caramel, chocolate, and shredded coconut. The cookie texture is tender yet substantial due to the blend of flours and cornstarch.
Use soft chewy caramels like Werther's Originals or Kraft; avoid hard caramels as they won't melt properly. If cake flour is unavailable, substituting with three cups of all-purpose flour yields a similar texture.
Ingredients
- 1 cup butter cold, cut into cubes, unsalted
- 1 cup brown sugar (packed)
- 1/2 cup sugar
- 2 large egg
- 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 chocolate chips semi-sweet
- 16 caramel candies Werther's or Kraft, cut into small pieces, soft
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
- If cake flour is unavailable, use 3 cups of all-purpose flour instead.
- Use soft, chewy caramels such as Werther's Originals or Kraft caramels; do not use hard caramels.
- Cut caramel pieces small and place them in the cookie center to prevent sticking to the baking pan.
- Space cookies with only 4-5 per baking sheet to allow even baking and proper spreading.
User Reviews
Overall Rating
5
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