Get ready to experience a cookie that's not just a treat, but a culinary adventure straight from the legendary Levain Bakery! Imagine sinking your teeth into a massive, perfectly crafted cookie that combines the rich decadence of chocolate chips, the tropical sweetness of coconut, and the irresistible allure of caramel. These aren't your ordinary cookies - they're a gourmet experience that will transport your taste buds to dessert paradise with every single bite. Whether you're a serious baker or a cookie enthusiast, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- 1/2 cup caramel bits
Instructions
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips, shredded coconut, and caramel bits using a rubber spatula, ensuring even distribution throughout the dough.
- Chill the dough in the refrigerator for 15-20 minutes to help prevent spreading and enhance flavor development.
- Using a large cookie scoop or measuring cup, portion the dough into 4-ounce balls. Place the dough balls on the prepared baking sheets, leaving about 3 inches of space between each cookie.
- Bake in the preheated oven for 16-18 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill Your Dough: The 15-20 minute refrigeration is crucial - it prevents excessive spreading and concentrates the flavors.
- Size Is Key: Don't be afraid to make these cookies generously large (4 ounces each) for that authentic bakery-style look and feel.
- Watch Your Baking Time: The edges should be golden, but the center should still look slightly underbaked for that signature soft, gooey interior.
- Quality Ingredients: Use high-quality chocolate chips, fresh coconut, and good caramel bits to elevate the overall flavor profile.
- Storage Tip: These cookies actually taste even better the next day, so don't hesitate to make a big batch!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
