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Levain Bakery Caramel Coconut Chocolate Chip Cookies
Enjoy the taste of one of New York's most famous bakeries at home with this perfect Levain Bakery Caramel Coconut Cookie recipe! This is a copycat recipe for homemade thick chocolate chip cookies that have the same great texture and flavor as the popular caramel and coconut flavor from Levain Bakery in New York. They are super thick with pockets of gooey caramel and lots of sweet coconut and semisweet chocolate chips.
Ingredients
- 6 tablespoon (84g) unsalted butter
- ⅓ cup (70g) packed light brown sugar
- 3 tablespoon (42g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg, at room temperature
- 1 ⅓ cups (190g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (40g) unsweetened fine shredded coconut
- ½ cup (80g) Homemade Toffee Bits*
- ¾ cup (113g) best quality semisweet chocolate chips
*NOTE: make sure toffee bits are small enough so they melt into the dough a bit instead of leaving huge pools of melted toffee where the cookie will spread and sink.
Instructions
- Preheat the oven to 375 degrees F and line a large cookie sheet with parchment paper.
- Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly.
- Combine soft butter with both sugars and vanilla in a large mixing bowl and use the creaming method to mix with a wide rubber spatula until pale and fluffy. You can also use an electric handheld mixer or a stand mixer fitted with the paddle attachment on medium-high speed for 2 minutes. Mix in the egg until well incorporated.
- Add the flour mixture to the butter mixture all at once and fold it in. Before all of the flour is incorporated, add coconut, toffee bits and chocolate chips and fold them in until evenly distributed. Cover the bowl and refrigerate for 30 minutes.
- Scoop up mounds of dough using a 2-oz cookie scoop or grab hunks of it with your hands and weigh out 4 ½ oz balls, about 130g each. You will need two big scoops per cookie. Alternatively you can divide the dough into 5 portions. Leave the dough balls rustic and don’t roll into smooth balls. Place them onto prepared baking sheets and bake for 10 minutes, then reduce oven to 350 degrees F and bake for another 3-5 minutes until golden brown on the surface and still slightly soft in the middle. Transfer baking tray to a rack and let cookies cool for 3 minutes on the tray before transferring to the rack to finish cooling.
