LEVain INSPIRED COCONUT CARAMEL COOKIE

I was a baker at Levain Bakery for two years and this is my version of the coconut caramel cookie. To start we've got two sticks of cold cubed butter, dark brown sugar to really amp up the flavor of the caramel and some white sugar. Now we're going to mix this together until it's just combined and there are no huge chunks of butter left. Adding in one egg and two egg yolks. I think Mexican vanilla is superior, but regular vanilla works here too. We've got our AP flour, baking soda and baking powder, some cornstarch, and of course some salt. Going in with our dry ingredients about half at a time. You have to use soft chewy caramels here. I've had these in the freezer since I started mixing my dough, so they're gonna be easier to cut. I'm gonna toss my caramel with just a little tiny bit of flour so they don't stick together. And our caramel's going in. Next is our coconut and I made sure to get the shredded so you don't get stringy weird bits of coconut in your cookie. And of course our dark chocolate chips. You want to shape your cookies into little mountains, taller than they are wide. Now these are gonna go in the freezer until fully frozen solid. Our cookie dough is completely frozen. And of course, they look so good guys. Oh, do you see that? Insane. If you're gonna make any of my Levain-inspired cookies, make it be this one.