Ultimate Levain Copycat: Irresistible Caramel Coconut Chocolate Chip Cookies
Prepare to be enchanted by these incredible Caramel Coconut Chocolate Chip Cookies, a delightful homemade rendition inspired by Levain Bakery’s iconic spring flavor. These cookies are not just any cookies; they are wonderfully sweet, extra thick, and packed with an abundance of chocolate, soft caramel bits, and fragrant shredded coconut in every single bite! If you’re a fan of rich, chewy, and generously sized bakery-style cookies, this recipe is crafted just for you.
Whether you live far from a Levain Bakery or simply prefer the joy of baking from your own kitchen, these Levain copycat cookies offer the perfect solution. Forget waiting in long lines for those freshly baked, oversized treats; now you can recreate that magic right at home.
True to the Levain style, these cookies are exceptionally thick, deeply satisfying, and generously loaded with various delicious mix-ins. The combination of sweet caramel, tropical coconut, and classic chocolate creates an absolutely divine flavor profile. This harmonious trio is also famously celebrated in my popular Samoa Brownies. Get ready for a batch of thick, doughy cookies that are guaranteed to impress and completely satisfy your cravings!
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Why You’ll Adore This Recipe
These Caramel Coconut Chocolate Chip Cookies are more than just a treat; they’re an experience. Here’s why you’ll absolutely fall in love with them:
- These caramel chocolate chip cookies are wonderfully extra thick, ensuring a substantial and satisfying bite every time. They are generously studded with soft, shredded coconut, adding a delightful texture and tropical hint to the classic chocolate chip cookie.
- You don’t need any special or hard-to-find flours for this recipe. It relies solely on regular all-purpose flour, making it incredibly accessible and easy to whip up without a trip to a specialty store.
- The addition of coconut transforms a classic chocolate chip cookie into something truly unique and exotic. It brings a subtle sweetness and an interesting chewiness that perfectly complements the rich chocolate and gooey caramel.
- These aren’t just cookies; they’re oversized, bakery-quality chocolate chip cookies that look as impressive as they taste. Their generous size and abundant fillings make them truly irresistible and perfect for sharing (or not!).
- The recipe is straightforward and easy to follow, even for novice bakers. Plus, it’s incredibly versatile; you can easily double the batch to make enough for parties, meal prep, or simply to ensure you have plenty of delicious cookies on hand.
Essential Recipe Ingredients
To create these extraordinary Caramel Coconut Chocolate Chip Cookies, gather the following high-quality ingredients. Each component plays a crucial role in achieving the perfect texture and flavor:
Ingredient Notes:
- Cornstarch: This secret ingredient is key to achieving that wonderfully soft and doughy interior that these bakery-style cookies are famous for. It prevents them from becoming too crisp or overly chewy, ensuring a tender crumb.
- The blend of both brown and granulated sugar is fundamental for a traditional chocolate chip cookie dough. Brown sugar adds moisture and a rich, molasses-like flavor, contributing to the cookie’s chewiness, while granulated sugar ensures the edges crisp up beautifully. You can use either dark or light brown sugar based on your preference for a deeper or lighter caramel note.
- For maximum meltiness and pockets of rich chocolate in every bite, we opt for chocolate chunks instead of standard chocolate chips. When chopped, chocolate chunks melt more unevenly, creating pools of gooey chocolate that are far more decadent.
- Caramel bits: These small, soft caramel pieces are designed to melt perfectly into your cookies, creating delightful pockets of gooey caramel. You can usually find them in the baking aisle of most local grocery stores. Their convenient size saves you the trouble of chopping larger caramel candies.
- We recommend using unsweetened shredded coconut to prevent the cookies from becoming overly sweet. The natural sweetness of the caramel and chocolate is balanced by the unsweetened coconut, allowing its distinct flavor and texture to shine without overpowering the cookie.
For a precise list of ingredients and their exact measurements, please refer to the comprehensive recipe card provided below.
Substitutions & Creative Variations
While this recipe is perfect as is, feel free to get creative and tailor it to your taste preferences or available ingredients. Here are some ideas for substitutions and variations:
- If you prefer a classic chewy cookie rather than the super thick, doughy Levain style, simply omit the cornstarch from the recipe. Additionally, reduce the all-purpose flour by ¼ cup (approximately 31 grams). When baking these regular-sized cookies, you won’t need to chill the dough, and they can be baked at 350°F for a slightly shorter duration until golden.
- Experiment with your favorite type of chocolate! Instead of standard chocolate chunks, consider using milk chocolate, dark chocolate, white chocolate chips, or even a mix of different chocolate varieties for a more complex flavor profile. You can also chop up your favorite chocolate bar.
- If caramel bits are hard to come by in your area, don’t fret! You can easily substitute them by chopping up an equal amount of soft caramel candies, like Kraft Caramels or Werther’s Soft Caramels, into small, manageable pieces.
- For those who are not keen on coconut, you can still enjoy these delicious cookies! Try substituting the shredded coconut with an equal amount of old-fashioned rolled oats. This will add a different kind of chewiness and a wholesome, nutty flavor to your cookies.
- Introduce an extra layer of crunch and nutty flavor by mixing in chopped pecans or walnuts. About ½ cup of chopped nuts would be a fantastic addition, complementing the existing flavors beautifully.
Please note that this particular recipe has been specifically developed and tested with the ingredients listed above. If you decide to make any substitutions or add new ingredients, we encourage you to share your results and feedback in the comments section below! Your culinary experiments help other bakers in our community.
Essential Baking Equipment
Achieving perfectly thick, bakery-style cookies at home is much easier with the right tools. Here are a few key kitchen tools that will greatly assist you in your baking journey:
- Food Scale: Precision is paramount in baking, especially for cookies. Using a food scale to weigh your flour and other dry ingredients in grams (as indicated in the “metric” tab of the recipe card below) ensures unparalleled accuracy. This will consistently lead to the best possible cookie texture.
- Electric Mixer: A good electric mixer makes the creaming process effortless. Whether you use a powerful stand mixer with a paddle attachment or a versatile hand mixer, it will significantly ease the task of combining ingredients, particularly when working with cold butter as specified in this recipe.
- Cookie Scoop: To ensure uniform cookie size and even baking, a cookie scoop is invaluable. A 3 tablespoon capacity scoop is ideal for forming the large, approximately 6-7 tablespoon cookie dough balls required for these Levain-style treats. Alternatively, you can use your food scale to portion out equal 97-gram dough balls.
- Light-Colored Baking Sheet: The type of baking sheet you use can dramatically affect the cookie’s final outcome. We highly recommend a light-colored baking sheet, as it prevents the bottoms of the cookies from browning too quickly or becoming overly dark. My personal favorite is the USA Pan’s aluminized steel half sheet pan for its consistent heat distribution.
- Oven Thermometer: Inaccurate oven temperatures are a surprisingly common issue that can sabotage even the best recipes. By placing a reliable oven thermometer inside your oven, you can precisely monitor its actual temperature and make any necessary adjustments to ensure it maintains the crucial 400°F required for these cookies.
Crafting Your Levain Copycat Cookies
Baking these Levain-style Caramel Coconut Chocolate Chip Cookies is a rewarding process, especially when you see those thick, perfectly golden treats emerge from the oven. Follow these steps carefully to ensure bakery-quality results every time.
Quick Recipe Video
For a visual guide to making these delicious cookies, watch our quick recipe video below:
Step-by-Step Instructions
Step 1: Combine Dry Ingredients. In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, cornstarch, baking soda, and salt. Ensure these ingredients are well combined to guarantee even distribution in your cookies.
Step 2: Cream Wet Ingredients. In a separate, larger bowl, using an electric mixer, cream together the cold, cubed unsalted butter with both the brown sugar and granulated sugar. Continue mixing until the mixture becomes light, fluffy, and well aerated. Then, beat in the large egg and vanilla extract until fully incorporated.
Step 3: Combine Wet and Dry. Gradually add the whisked dry ingredients into the wet mixture. Mix on low speed, or by hand, until the flour streaks have just disappeared and everything is combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough will be quite thick.
Step 4: Fold in Mix-ins. Gently fold in the chocolate chunks, caramel bits, and shredded coconut. Mix until all these delicious additions are evenly distributed throughout the thick cookie dough. If the dough is very stiff, using your hands can help incorporate everything without overworking the dough.
Step 5: Form and Chill Dough Balls. Using a 3-tablespoon cookie scoop or by weighing each to about 97 grams, form large, uniform cookie dough balls. Roll them lightly in your hands to create a smooth surface. Place these dough balls onto a plate or baking sheet, uncovered, and refrigerate them overnight. Chilling is essential for achieving the thick, Levain-style texture.
Step 6: Bake to Golden Perfection. The next day, preheat your oven to 400°F (200°C). Once the cookie dough balls are very firm and cold from chilling, place 4-5 on a parchment-lined baking sheet, spaced well apart. Bake them until they are lightly golden around the edges but still appear soft in the center, typically 9-13 minutes. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Expert Baking Tips for Perfection
To ensure your Caramel Coconut Chocolate Chip Cookies turn out perfectly, just like they came from a high-end bakery, keep these expert tips in mind:
- **Start with Cold Butter:** It’s absolutely crucial that your butter is cold and cubed when you begin creaming it with the sugars. This cold temperature helps create pockets of air and prevents the butter from melting too quickly, resulting in a thicker, more textured cookie. Be patient, as it will take a bit longer to fully combine with the sugars, but the effort is well worth it for the final result.
- **Handling Thick Dough:** Don’t be surprised if the cookie dough feels quite dry and stiff once all the dry ingredients are incorporated. This is normal for Levain-style cookies. When it comes to mixing in the chocolate, caramel, and coconut, it might be challenging with a spoon or mixer. I highly recommend using your clean hands to gently but thoroughly incorporate all the mix-ins. This method allows you to feel the dough and ensures everything is evenly distributed without overworking it.
- **Prevent Sticking with Parchment Paper:** Caramel bits, when melted, can be quite sticky and may adhere to your baking pan. To prevent this, always line your baking sheet with parchment paper or a silicone baking mat. This ensures easy removal of your freshly baked cookies and makes cleanup a breeze, preserving every delicious caramel-infused morsel.
Common Questions & Answers (FAQ)
Here are some frequently asked questions about making these thick, bakery-style Caramel Coconut Chocolate Chip Cookies:
Yes, chilling the dough is a critical step for achieving the signature thick, tall, and chewy texture characteristic of Levain Bakery-style cookies. It allows the flour to fully hydrate, the flavors to meld, and prevents the cookies from spreading too much in the oven. For the best results, ensure the dough is very cold and firm before baking, ideally chilling overnight.
While you can technically omit the cornstarch, be aware that doing so will result in a slightly different texture. The cornstarch is included specifically to help keep these cookies incredibly soft and doughy, contributing to their signature Levain-style thickness and chewiness. Without it, your cookies might be a bit chewier or slightly less soft in the center.
Levain cookies originate from Levain Bakery in New York City, which gained immense fame for its distinctively oversized, thick, and deliciously gooey chocolate chip cookies. They are known for their signature “domed” shape, soft, underbaked centers, and crispy edges, often featuring unique flavor combinations and generous amounts of mix-ins. Our recipe aims to replicate that beloved experience at home.
Absolutely! If you prefer a more traditional, regular-sized, and chewy cookie, you can easily adapt this recipe. Refer to the specific notes in the recipe card below for instructions on how to adjust the flour quantity and baking temperature to achieve thinner, chewy cookies without the need for chilling.
Several factors contribute to thick cookies. First, using cold butter and ensuring your dough is thoroughly chilled (preferably overnight) is crucial. Second, the higher oven temperature (400°F) helps to set the edges quickly, preventing excessive spread. Lastly, using chocolate chunks instead of chips also adds structure and prevents the dough from flattening too much as it bakes.
While you technically can, we strongly recommend unsweetened shredded coconut. The recipe is balanced to account for the sweetness from the caramel and sugars. Using sweetened coconut might make the cookies overly sweet. If you do use sweetened, consider slightly reducing the sugar in the dough to compensate.
Storage & Reheating Guide
Proper storage is key to enjoying these delightful cookies for as long as possible. Here’s how to keep them fresh:
Room Temperature Storage
Once your thick caramel coconut chocolate chip cookies have cooled completely, store them in an airtight container at room temperature. They will remain wonderfully fresh and delicious for up to 1 week. Placing a slice of bread in the container can help keep them soft, though with these thick cookies, it’s often not necessary!
Freezing Instructions
For longer storage, these cookies freeze beautifully. Once cooled, place them in a freezer-safe airtight container or a heavy-duty freezer bag. They can be frozen for up to 1 month. To prevent them from sticking together, you can flash-freeze them on a baking sheet for an hour before transferring them to the container.
Alternatively, the raw cookie dough balls can also be prepped and frozen for up to 1 month. This is a fantastic way to have fresh, warm cookies on demand! Just freeze the scooped dough balls on a baking sheet until solid, then transfer them to a freezer bag.
Reheating Instructions
To best enjoy the gooey, fresh-baked experience, reheating these frozen or day-old Levain-style cookies is highly recommended. The ideal method is to warm them in a 350°F (175°C) oven for about 5-10 minutes, or until the chocolate and caramel are melty and the cookies are heated through. For a quicker option, they can also be reheated briefly in the microwave, or simply thawed at room temperature for a softer, unheated treat.
More Delicious Recipes You’ll Love
If you enjoyed these Caramel Coconut Chocolate Chip Cookies, you’re sure to find more favorites among these delightful recipes from our kitchen:
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Chewy Salted Caramel Oatmeal Cookies
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Soft Lemon Sugar Cookies (That Actually Taste Like Lemon!)
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Honey Orange Shortbread Cut-Out Cookies (No-Chill)
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Chewy Andes Mint Chocolate Cookies
Did you try this recipe?
We’d love to hear from you! Let us know what you thought by leaving a comment below and sharing your creations on Instagram, Facebook, & Pinterest! Tag us so we can see your amazing cookies!
Happy Baking!
-Kayla
📖 Recipe Card
Caramel Coconut Chocolate Chip Cookies (Levain Copycat)
Kayla Burton
Pin Recipe
Equipment
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Baking sheet lined with parchment paper or silicone baking mat
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Mixing bowls
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Measuring spoons
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Scale/measuring cups highly recommend scale – see “metric tab” for gram measurements
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Whisk
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Spatula
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Cookie scoop 3 tablespoon capacity
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Wire cooling rack
Ingredients
- 2 cups (250 g) all-purpose flour weighed in grams (see “metric” tab)
- 1 tablespoon (8 g) corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter cold and cubed
- ¾ cup (150 g) light brown sugar packed (dark brown sugar also works)
- ⅓ cup (66.67 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (85 g) chocolate chunks chopped into smaller pieces (optional)
- ½ cup (96 g) caramel bits
- ¾ cup (60 g) unsweetened shredded coconut
Instructions
Day 1: Preparing the Dough
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In a medium bowl, thoroughly whisk together the flour, cornstarch, baking soda, and salt. Set aside.
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In a large separate bowl, cream together the cold, cubed butter and both sugars using an electric mixer until the mixture is light and fluffy. This step may take extra time due to the cold butter. Once creamed, mix in the egg and vanilla extract until well combined.
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Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix. The dough will be thick and may appear slightly dry.
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Fold in the chocolate chunks, caramel bits, and shredded coconut. Mix until all these delicious additions are evenly distributed throughout the dough. If needed, use your hands to incorporate everything more easily.
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Using a large scoop (about 6 heaping tablespoons or 97 grams each), form uniform cookie dough balls. Roll them gently in your hands to create a smooth surface. Place them onto a plate or baking sheet, uncovered, and refrigerate overnight. This chilling step is crucial for the cookies’ signature thickness and texture.
Day 2: Baking the Cookies
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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Once your oven reaches the target temperature, take 4-5 chilled cookie dough balls from the refrigerator. Place them onto the prepared baking pan, ensuring they are well-spaced. Bake on the middle rack for 9-13 minutes, or until the edges are lightly golden and the centers still appear soft and slightly underbaked.
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Allow the baked cookies to cool on the pan for approximately 5 minutes. This allows them to set and firm up slightly. Then, carefully transfer them to a wire rack to cool completely. Repeat the baking process with the remaining dough balls, using the warm tray for subsequent batches.
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Notes
Caramel Bits: I typically use Kraft Caramel Bits for their convenient size and melt-in-your-mouth texture. If these are unavailable, you can substitute with soft caramel candies (like Werther’s Soft Caramels or regular Kraft caramels) by chopping them into small, bite-sized pieces before mixing them into the dough.
Making Regular Chewy Cookies: To transform this recipe into flatter, classic chewy chocolate chip cookies, make these simple adjustments: reduce the all-purpose flour by ¼ cup (approximately 31 grams) and omit the cornstarch. Bake these smaller, regular-sized cookies at 350°F (175°C) for about 10-14 minutes, or until the edges are golden and the centers are still slightly soft. No chilling of the dough is required for this variation.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.