Samoa Chocolate Chip Cookies

Samoa Chocolate Chip Cookies

Melissa Garcia
PREP TIME: 25 MIN COOK TIME: 10 MIN TOTAL TIME: 35 MIN
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Love this take on the samoa.

Ingredients

Caramel

  • 1 Cup Granulated Sugar
  • 1/2 Cup + 2 Tbsp Heavy Whipping Cream
  • 2 Tbsp Unsalted Butter
  • 1oz White Chocolate Chunks
  • 1 Tsp Vanilla Extract
  • Pinch of Salt

Cookies

  • 1/2 Cup Unsalted Brown Butter
  • 1/2 Cup + 2 Tbsp Packed Brown Sugar
  • 2 Tbsp Granulated Sugar
  • 1 Large Eggs (Room Temp)
  • 1 Tsp Vanilla
  • 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Cup Semisweet Chocolate Chips
  • 1/2 Cup Milk Chocolate Chips or Chunks
  • 1 Tbsp Toasted Coconut
  • 10oz Semi Sweet Chocolate for the dip

Instructions

This makes 6 Cookies and the cookie recipe can be doubled.

  1. Begin by toasting the coconut shreds. In a sauce pan on medium heat add 1/2 cup of coconut shreds and cook mixing them around until they are a light golden brown color. They brown pretty fast once they have reached the golden brown color remove from the heat and place on a heat safe bowl.
  2. Next, make the coconut caramel it is imperative you have all of the ingredients ready so that you make a succesful delicious caramel. In a saucepan on medium heat add the sugar and allow it to melt. Once it has melted (do not allow it to darken or caramel will taste burn) add the heavy whipping cream and whisk until combined. Add the butter continue to whisk then add the chocolate and vanilla extract. Continue to mix and allow it to cook for just one more minute. Place the caramel on a heat safe bowl. Allow it to sit for about 5 minutes then add 1/3 cup coconut shreds. Allow the caramel to set for atleast 2 hours.
  3. Then make the brown butter. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
  4. Once your brown butter has cooled prepare a large cookie sheet with parchment paper and Preheat oven to 350F. In a large bowl combine your brown butter and sugars and whisk until combined.
  5. Add egg and vanilla and whisk until combined.
  6. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
  7. Add 1 tbsp of coconut shreds and mix until combined.
  8. Add the chocolate chips and mix until combined. Do not over mix.
  9. This dough cannot be refrigerated needs to be baked right away or it will harden.
  10. Drop the dough balls by 1/3 cup or use a regular size ice cream scoop.
  11. Flatten the cookie dough ball in the palm on your hand and add 1 werther's caramel in the center. Then enclose the dough ball around the caramel.
  12. Bake 6 at a time on a large cookie sheet pan with enough space between each cookie.
  13. Bake for 10 minutes or until golden brown on the bottom.
  14. Once cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
  15. Add more chocolate chips on top.
  16. While the cookies are still warm scoop 1/2-1 tbsp of the coconut caramel on top and spread it gently on one side of the cookie the caramek will melt around the cookie.
  17. Sprinkle some toasted coconut on top.
  18. Allow the cookies to cool completely so they do not break while you dip them in chocolate.
  19. Once the cookies have cooled microwave the chocolate in 25 second intervals mixing inbetween until fully melted.
  20. Prepare a baking pan with parchment paper once the chocolate is melted but just a tad bit cooled place 3 tbsp dallops of chocolate on the parchment paper and gently place the cookies on top.
  21. Once all of the cookies are dipped refrigerate for 30 minutes
  22. I reccomend having these with a scoop of ice cream, Enjoy!

TIPS

  1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
  2. Make sure your brown butter is cooled before you begin to make the cookie dough.
  3. Baked cookies can be stored in the refrigerator and take out desired amount 1-2 hours before enjoying or microwave in 20 second intervals and allow to cool a bit!
  4. Share your pics with me on social media! #sweetmelibakery
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