Caramel Coconut Chocolate Chip Cookies (Levain Copycat)
Caramel Coconut Chocolate Chip Cookies are thick cookies inspired by Levain Bakery's spring flavor. This recipe is easy to make without any cake flour!
Servings: 9 cookies
Calories: 458kcal
Equipment
- Baking sheet lined with parchment paper or silicone baking mat
- Mixing bowls
- Measuring spoons
- Scale/measuring cups highly recommend scale - see "metric tab" for gram measurements
- Whisk
- Spatula
- Cookie scoop 3 tablespoon capacity
- Wire cooling rack
Ingredients
- 2 cups (250 g) all-purpose flour weighed in grams (see "metric" tab)
- 1 tablespoon (8 g) corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter cold and cubed
- ¾ cup (150 g) light brown sugar packed (dark brown sugar also works)
- ⅓ cup (66.67 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (85 g) chocolate chunks chopped into smaller pieces (optional)
- ½ cup (96 g) caramel bits
- ¾ cup (60 g) unsweetened shredded coconut
Instructions
Day 1
- In a medium bowl, whisk together the flour, corn starch, baking soda, and salt.
- In a large bowl, cream together the cold butter and sugars until completely combined (this will take extra time since the butter is cold). Mix in the egg and vanilla extract.
- Stir the dry ingredients into the wet ingredients just until combined. Dough will be thick and seem a little dry.
- Mix in the chocolate, caramel, and coconut until evenly distributed.
- Scoop 6 heaping tablespoon dough balls (about 97 grams each). Roll them in your hands so they're smooth. Place them in the refrigerator uncovered overnight.
Day 2
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
- Once the oven is ready, take 4-5 cookie dough balls out of the fridge, place them on the prepared pan, and bake them on the middle rack until lightly golden (9-13 minutes).
- Let the cookies cool on the pan for about 5 minutes, then transfer them to a wire rack and bake the remaining cookies on the warm tray.
Video
Notes
Storage: Store cookies in an airtight container at room temperature for 1 week or in the freezer for 1 month.
Caramel Bits: I use Kraft Caramel Bits, but if you can't find them, you can use their regular caramels or the equivalent (like Werther's soft caramels) and cut them into smaller pieces.
Regular Cookies: To make these into flatter, chewy cookies, reduce flour by ¼ cup and leave out the corn starch. Bake at 350°F for 10-14 minutes (no chilling required).
Nutrition
Calories: 458kcal | Carbohydrates: 64g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 241mg | Potassium: 189mg | Fiber: 3g | Sugar: 38g | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg
