Chocolate Caramel Coconut Cookies. The richest according to Javi

I tried these chocolate caramel coconut cookies at Levain Bakery in Ny and Boston when we were there last fall.

And although you have already published the most famous cookies of this bakery for years, these have become my favorites. They had just taken out. La Venta a fall edition with cinnamon and maple syrup, which we tried, but the ones I fell in love with were these.

I have made my version, and I follow my version because they did not want to share a single detail of the ingredients. So I've been making different versions until I got to this one that is just delicious.

The biggest difficulty has been with the caramel, I thought it would be frozen caramel, but the caramel turns out that it doesn't freeze, so I tried then making toffee candies and finally with bought toffees, and these last two versions are perfect, so I encourage you to simply buy some good soft butter toffee and chop them. You will save having to make the candies and the result is just as good. I hope you like them a lot

Ingredients

• 230g diced butter - butter should be soft but not too much – we take it out of the fridge and cut it into cubes and let it sit for 10 minutes out of the fridge to lightly temper it
• 150 g brown sugar
• 100 g white sugar
• 2 eggs
• 160 g of pastry flour (this flour has less protein and is important for the biscuit texture we want to achieve)
• 200 g white wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 270 g of dark chocolate chips or chopped dark chocolate (I have used 50% cocoa partly in chips and partly in chopped chocolate)
• 1 teaspoon pure vanilla extract
• 100 g soft toffee candies – you can buy them or you can make them (recipe here)
• 80 g of dried coconut in strips, cut very thinly into threads

Directions

In a large bowl, mix the butter with the two types of sugar, beating well until it is well integrated and looks like a cream.

Add the two eggs and mix. Add the vanilla.

Add the two types of flour, salt, yeast and baking soda and with a wooden spoon or electric whisk mix well.

Now it's the turn of chopped chocolate. You can use chocolate and chop it or chocolate chips but I like to use both kinds. Also add the coconut and chopped toffee candies. Mix with a wooden spoon.

To form the cookies I use a 5 cm ice cream scoop and they all come out the same.

Chill the formed biscuits for 1 hour in the fridge. Meanwhile we preheat the oven to 190 degrees.

We take the cookies out of the fridge and put them on a baking sheet no more than 8-9 at a time. Bake at 190 degrees for about 13-14 minutes. If you have the cookies in the fridge longer, you may need an extra minute or two of baking.

Tips and Tricks

• You can use the chocolate you like the most but I like 60-70% dark and use half of the bar chopped and half in seeds.
• It is important to use some pastry flour so that the texture is soft inside and not sandy.
• They freeze super well. To defrost them for 30 seconds in the microwave or 10 minutes at room temperature. You can also give them a heat mold (a minute in the oven or a few seconds in the microwave) and they will be as if they were freshly made.
• Difficulty: easy
• Preparation time: 10 minutes plus 1 hour of resting in the fridge plus 14 minutes of baking
• Servings: 18