Buttery New York-style cookies filled with coconut and chocolate chips.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 50 grams (1/2 cup) shredded coconut
- 80 grams (1/2 cup) caramel chips (see notes)
- 80 grams (1/2 cup) dark or semi-sweet chocolate chips
- Sea salt flakes
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. There should be no large lumps of butter.
- Add vanilla and egg. Beat again just until combined – try not to over mix.
- Add flour, baking soda and salt and beat on a low speed until soft cookie dough starts to forms.
- Add coconut, caramel chips and chocolate chips and beat briefly. Scoop out cookie dough (roughly 2.5 tablespoons or 80 grams per cookie) and place on prepared oven trays, leaving room for cookies to spread.
- Bake cookies for 12-14 minutes or until golden brown. Carefully transfer cookies to a wire rack to cool completely. Sprinkle generously with sea salt flakes.
Notes
Brown sugar: The key to the rich, caramel flavour in this recipe is usually brown sugar due to it’s molasses content. Brown sugar can also prevent a cookie from spreading too much in the oven. I prefer light brown sugar.
Vanilla extract: I use one whole teaspoon of vanilla extract in this recipe for extra flavour. I prefer vanilla extract over vanilla essence or imitation vanilla.
Shredded coconut: For texture, I recommend using shredded coconut. Be sure to use unsweetened coconut for this recipe.
Chocolate chips: I use dark chocolate chips or semi-sweet chocolate for this recipe to help balance the sweetness – as do Levain Bakery. However, you can use milk chocolate chips if you prefer.
Caramel chips: I use Cadbury Caramilk chips for this recipe, but any caramel chocolate chips will work. If you don’t have access to caramel chips, you could white chocolate chips or chewy caramel bits.
Storage: Keep leftover baked cookies in an airtight container at room temperature for 3-4 days. Alternatively, you can make the cookie dough ahead of time and freeze them (see below).
Make-ahead instructions: You can roll and freeze the cookie dough balls for up to three months. You can then leave the dough at room temperature for 10-15 minutes before baking as per instructions below. The cookies might need 1-2 extra minutes but will bake up beautifully.
