Name: Caramel Coconut Chocolate Chunk Cookies
Ingredients: 2 sticks (8 oz. unsalted butter, softened); 3/4 cup 6 oz. white sugar; 1 1/2 10 oz. cups light brown sugar; 2 eggs (room temperature); 2 teaspoons vanilla extract; 3 1/2 cups 1 lb. all-purpose flour; 1 tablespoon cornstarch; 1 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 1 cup 6 oz. semi-sweet chocolate chunks (you can buy pre-made or chop the chocolate yourself!); 1 cup caramel bits (I used Kraft brand); 1 cup shaved unsweetened coconut (toasted)

Ingredients

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2 sticks (8 oz. unsalted butter, softened)
3/4 cup 6 oz. white sugar
1 1/2 10 oz. cups light brown sugar
2 eggs (room temperature)
2 teaspoons vanilla extract
3 1/2 cups 1 lb. all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup 6 oz. semi-sweet chocolate chunks (you can buy pre-made or chop the chocolate yourself!)
1 cup caramel bits (I used Kraft brand)
1 cup shaved unsweetened coconut (toasted)

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Instructions

Preheat oven to 350°F. Cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula.
In a different bowl, whisk together the flour, cornstarch, baking soda and salt in another bowl. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate, caramel and coconut.
Scoop onto a baking sheet lined with Silpat liners or parchment paper with a medium-sized cookie scoop (or make golf-ball sized balls). Bake for 13-18 minutes. They should be lightly golden on the outside but still look very slightly gooey on the inside.