Levain Coconut Caramel Cookies

Levain’s famous chocolate cookie is hard to resist. Our favorite version is their coconut caramel chocolate chip cookie. We are recreating this incredibly delicious (and giant) cookie with this Levain coconut chocolate chip copycat recipe. We promise, it’s just as good as the real deal and you don’t have to fly to New York to get it. 

Levain’s chocolate chip cookies are some of the most famous cookies in the world. Their cookies are famously giant. They are known for being golden on the outside and soft and gooey in the center. They get this famous texture due to their shape. These cookies are uniquely large and that’s what gives them the classic soft on the inside, gooey on the inside effect.

Tips for the Best Levain Coconut Caramel Cookies:

• Use room temperature ingredients: Make sure your butter and eggs are at room temperature for the best texture and consistency.
• Don’t overmix the dough: Mix the dry ingredients into the wet ingredients until just combined to avoid tough cookies.
• Use high-quality ingredients: Use high-quality chocolate chips, coconut flakes, and caramel or toffee bits for the best flavor.
• Monitor baking time: Keep an eye on the cookies as they bake to prevent over-baking. They should be golden on the outside but still soft in the middle when done.

Levain Coconut Caramel Cookies Ingredients:

• 1 cup salted butter, softened (113 g): The butter provides richness and flavor to the cookies. We prefer to bake with salted butter since the salt adds a balance to the sweetness directly with the butter.
• 3/4 cup dark brown sugar (100 g): Dark brown sugar adds depth of flavor and moisture to the cookies, resulting in a soft and chewy texture.
• 1/2 cup granulated sugar (100 g): Granulated sugar helps to sweeten the cookies and contributes to their crisp edges.
• 2 eggs: Eggs act as a binding agent and help to provide structure and richness to the cookies.
• 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract): Vanilla bean paste or extract adds a warm and aromatic flavor to the cookies.
• 1 1/2 cups all-purpose flour (180 g): All-purpose flour is the base of the cookie dough, providing structure and texture.
• 1 1/4 cups cake flour (160 g): Cake flour creates a tender crumb and soft texture in the cookies.
• 1 teaspoon baking powder: Baking powder helps the cookies to rise and gives them a slightly cakey texture.
• 1 teaspoon baking soda: Baking soda helps the cookies to spread and develop a chewy texture.
• 1 teaspoon salt: Salt enhances the flavor of the cookies and balances the sweetness of the other ingredients.
• 2 cups coconut flakes (160 g): Coconut flakes add a chewy texture and coconut flavor to the cookies.
• 2 cups chocolate chips (12 oz): Chocolate chips provide bursts of rich chocolate flavor throughout the cookies.
• 1/2 cup caramel bits or toffee bits (75 g): Caramel or toffee bits add pockets of sweet, buttery flavor to the cookies.

FAQs:

Levain Coconut Caramel Cookies Recipe:

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Levain Coconut Caramel Cookies

Prep Time 13 minutes minutes

Cook Time 12 minutes minutes

Cooling 30 minutes minutes

Total Time 55 minutes minutes

Servings 8

Ingredients

• 1 cup salted softened butter, softened, 226 g
• 3/4 cup lightly packed dark brown sugar 100 g
• 1/2 cup granulated sugar 100 g
• 2 eggs
• 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour 180 g
• 1 1/4 cups cake flour 160 g
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sweetened, shreddd coconut flakes 160 g
• 2 cups chocolate chips 12 oz
• 1/2 cup caramel bits or toffee bits 75 g

Instructions

• Preheat the oven to 400 degrees fahrenheit
• In the base of a stand mixer or a medium mixing bowl with a hand mixer, add the softened butter and sugar. Beat together on medium speed until light and fluffy (about 2 minutes)
  
• Add in the eggs and vanilla and mix on medium until well combined (about 30 seconds)
  
• Add in the dry ingredients and mix on low until just combined
  
• Add in the coconut, chocolate chips, and caramel or toffee and mix until just combined
  
• Scoop the dough into 8 6-ounce balls and place on two parchment lined cookie sheets. Don't roll your balls between your hands to make them smooth. Instead leave them stacked with ragged edges. Pile them high when you scoop. It should look a little bit like 2" – 3" ragged stack of cookie dough versus a perfectly round ball. There should be 4 cookies per pan
  
• Bake for 12-14 minutes. They should be golden on the outside and still soft in the middle
• Let cool for at least 30 minutes before enjoying