Levain’s famous chocolate cookie is irresistible. But have you tried their coconut caramel chocolate chip version? Now you can make it at home with this Levain coconut chocolate chip copycat recipe. It’s just as amazing as the original, and you don’t even need to go to New York for it.
Levain’s chocolate chip cookies are world-renowned for their massive size and incredible texture. They’re big, golden on the outside, and wonderfully soft and gooey inside. Their secret? The cookies are uniquely large, creating that classic soft and gooey center.
Tips for making the best Levain coconut caramel cookies:
- Use room temperature ingredients: Let your butter and eggs sit out for the perfect texture.
- Don’t overmix the dough: Mix just until combined to avoid tough cookies.
- Use high-quality ingredients: Opt for top-notch chocolate chips, coconut flakes, and caramel for the best flavor.
- Watch the baking time: Keep an eye on them to avoid over-baking. They should be golden outside and soft inside.
FAQs:
Can I use unsalted butter instead? Yes, just add a bit more salt.
Can I freeze the dough? Absolutely, just add a few extra minutes to the bake time.
Can I switch ingredients? Customize with your favorite add-ins like nuts or dried fruits.
Levain Coconut Caramel Cookies
Ingredients
- – 1 cup softened salted butter 226 g
- – 3/4 cup 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 shredded coconut flakes 160 g
- – 2 cups chocolate chips 12 oz
- – 1/2 cup caramel or toffee bits 75 g
Instructions
- Preheat oven to 400°F.
- In a mixing bowl, beat butter and sugars until light and fluffy.
- Add eggs and vanilla, mix until combined.
- Mix in dry ingredients until just combined.
- Add coconut, chocolate chips, and caramel/toffee bits, mix gently.
- Scoop dough into 8 balls, leaving them stacked and ragged on parchment-lined sheets.
- Bake for 12-14 minutes until golden outside and soft inside.
- Cool for at least 30 minutes before indulging.