Choc chip, Coconut & Salted Caramel Cookies

It’s been a minute since my last post, but I’m sure you’ve been feeling it too, this manic time of year, as we try to wrap everything up before year-end, really squeeze in as much as possible so we can have some sort of stress-free holiday 🙂

Nonetheless, I’ve still been baking, more cookies than anything else, because as you may know, my passion project has kicked off and I now finally bake to sell, with a strong focus on my popular American-style cookies.

With that said, I’ve been experimenting in the land of cookies and this was just…mind blowing! OK, close your eyes and imagine this…biting into a chewy cookie and with every bite, there are chunks of chocolate and coconut and a salty-sweet surprise – salted caramel! Yum, I know! Give it a go, I promise you’ll just LOVE it!

Choc Chip, Coconut & Salted Caramel Cookies

Ingredients:

  • 113g butter, melted
  • 1 tsp coconut oil
  • 100g sugar
  • 1 vanilla bean (if you’re struggling to find vanilla pods, get the tub of vanilla seeds from CAB Foods) OR 1 tsp vanilla extract
  • 1 egg
  • 187g flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 50g desiccated coconut
  • 90g chocolate chips
  • 12 caramels (I used the Woolworths salted caramel blocks)

Method:

  1. Preheat the oven 175°C. Prepare a baking tray with baking paper and set aside.

  2. In a stand mixer, using the paddle attachment, mix the melted butter, coconut oil, and sugar on medium speed until it has just combined for about 1-2 minutes. Stir in the vanilla and egg until just combined. Add the flour, baking powder, and salt then stir to combine. With a spatula, fold in the coconut and chocolate chips until just combined. Separate the dough into 24 equally sized pieces.

  3. Take 2 pieces of dough and sandwich 1 caramel block in between and roll into a ball. Place on the prepared baking sheet and ensure there is enough space in between each ball. Repeat until you have 12 cookies.

  4. Bake for about 10-12 minutes. Allow them to cool on the baking tray for approximately 2-3 minutes then transfer together with the parchment paper to a wire rack and let them cool completely.

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