Is there anything better than a warm homemade cookie? I think no.
I’m drooling… these cookies don’t last long around our house and are the #1 requested treat from all my family and friends! This recipe has been perfected for baking the BEST cookie in high altitude. Check out my tips, tricks and hacks for creating the best cookie with a chewy center, caramelized edges and the BEST balance of sweet and salty goodness!
Try to just eat one. I dare you.
Cream softened butter for 2-3 minutes, until fluffy, light and silky. Be sure to use only REAL unsalted butter! No substitutions. Scrape down the sides to prepare to add your sugars.
Add in light brown sugar and white cane sugar. Cream sugars and butter together on medium-high, 2-3 minutes; you want it really fluffy and light, scrape down the sides about half way through.
Add your eggs into the batter one at a time with your mixer on medium-high. Mix each egg for 1 minute. Scraping down the sides of the bowl after each addition.
Measure your all-purpose flour, baking soda and sea salt into a large mixing bowl and whisk to combine. Dribble vanilla into batter and mix until incorporated.
Add your dry ingredients about a half at time with your mixer set to low. Mix until just combined. Dribble in water a teaspoon at a time (up to 3 teaspoons) to help bring the batter together. DO NOT overmix.
Now time to add in the good stuff! Toss in your coconut flakes, caramel bits and chocolate chips. Mix again until just incorporated. You might just want to grab a good wooden spoon and work out those arms.
Dough is DONE! Time to dig in… well, that’s what my 2 year old will tell you.
Try to resist the urge to eat all the dough and quickly grab your medium-sized cookie scoop. Don’t have a cookie scoop? That’s okay, a good table spoon and a quick roll in your hands will do the trick! Try to keep your dough balls as close to the same size as possible. This will result in perfect, evenly baked cookies every time!
Scoop your cookie dough balls out onto a parchment-lined cookie sheet (or Silicone Liners are great too). This will ensure your cookies cook evenly, don’t burn and don’t stick! Plus, it sure makes clean up a breeze!
A critical step at this point is to chill your cookie dough balls. I like to scoop all the dough out onto a sheet and cover it with plastic and leave it in the fridge overnight and bake them the next day. I also like to take half the dough balls and freeze them for later. These freeze amazingly and are perfect to have on hand for those unexpected visitors or that late night craving buster! Just take out as many as you need when you need them, thaw while the oven preheats and VOILA! Cookies!!!
Chill time!
If you don’t think you have the patience to wait that long to bake up and devour these delicious cookies warm from your oven, that’s okay too – just pop them into your fridge for at least 10 minutes to chill before baking. This is a critical step to firm up your dough and let those flavors all mingle together. The result, a perfectly baked cookie that doesn’t overspread while baking and is the perfect thick and chewy cookie you’ve ever made and gobbled up! Again, I dare you to try to eat just one!
Salted Caramel & Coconut Chocolate Chip Cookies
Salted Caramel & Coconut Chocolate Chip Cookies
Description
Soft and chewy Salted Caramel & Coconut Chocolate Chip Cookies combine everyone's favorite flavors! Basic chocolate chip cookies with the additions of caramel, coconut and a sprinkle of flaky sea salt are certain to make you swoon.
Ingredients
Instructions
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1.
Preheat oven to 325° F. In the bowl of your standing mixer, add your softened butter. Cream on medium-high for 2-3 minutes. Scrape down the sides of the bowl.
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2.
Add the white sugar and light brown sugar. Beat on medium-high for 2-3 minutes. Scrape down the sides of the bowl about halfway through.
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3.
In a small bowl, crack your eggs and separate your extra egg yolk. This will ensure your eggs are not only good, but no accidental egg shells try to stowaway in your batter. Add your eggs one at a time and mix on medium for 1 minute each. Dribble in your vanilla and mix well.
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4.
In a large bowl, measure out your flour, baking soda and salt. Whisk it up! Add to the batter about a half at a time. Keep your mixer on the lowest setting and only mix until incorporated. DO NOT OVERMIX.
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5.
Drop in your coconut flakes, caramel bits, chocolate chips and chocolate chunks. Mix again on low. Add in a tsp of water at a time (up to 3 tsp) to help bring the whole batter together.
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6.
Scoop into dough balls using a medium cookie scoop (2 tablespoons) onto a parchment or silicone lined cookie sheet. Don’t overcrowd – space them out about 2-3 inches apart. Place the sheet in the fridge for 10 minutes.
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7.
Bake for 8- 9 minutes. I watch my cookies like a hawk – checking them at 8 minutes and watching for the perfect slightly golden brown edge. The middle should look slightly underdone. READY? Remove from the oven and cool for 4 minutes on the cookie sheet. Transfer them to a cooling rack until cooled completely.
Note
Freezing Cookie Dough
- If you want to save some for later, freeze the cookie dough balls. After they have firmed up in the fridge, transfer them to an airtight container or freezer ziplock bag.
- When ready, just pull out what you want to bake and place on a parchment or silicone lined cookie sheet. The dough balls will naturally defrost on your counter while your oven preheats. Bake as directed.
