Levain Caramel Coconut Cookies
Thick and chewy Levain-style cookies with crispy edges, gooey caramel pockets, toasted coconut, and rich chocolate chips for a bold, bakery-style treat.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 baking sheets
- 1 parchment paper
- 1 mixer for creaming butter and sugars
Ingredients
- 1 cup salted butter cold and cubed (227g)
- 1 cup light brown sugar 200g
- 1/2 cup granulated sugar 100g
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour 188g
- 1 1/2 cups cake flour 179g
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips 340g
- 1 1/2 cups shredded sweetened coconut 160g
- 3/4 cup caramel bits or soft caramels halved (100g)
Instructions
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- Beat cold cubed butter with brown sugar and granulated sugar in a large bowl until thick and creamy, about 3 to 4 minutes.
- Mix in eggs one at a time, then add vanilla extract and beat until just combined.
- In a separate bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined without overmixing.
- Fold in chocolate chips, shredded coconut, and caramel bits gently until evenly distributed.
- Divide dough into large portions of about 5 ounces (150g) each and shape into tall mounds without flattening.
- Bake for 9 to 11 minutes until edges are golden brown and centers look slightly underbaked.
- Allow cookies to rest on baking sheets for 10 to 15 minutes before transferring to a wire rack to cool completely.
Notes
- Keep butter cold for chewy texture.
- Do not flatten dough balls to retain thick edges.
- Slightly underbake for gooey centers.
- Chill dough 30–60 minutes if kitchen is warm.