Coconut Caramel Chocolate Chip Cookies are my new favorite. Super soft and chewy. 11 ingredients and 10 minutes of prep time.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Melt butter in the microwave for about 40 seconds until almost melted. Stir until completely melted. In a large bowl mix with a handheld or stand mixer fitted with a paddle attachment butter, coconut oil, and sugar on medium speed just until combined for about 1-2 minutes. Stir in vanilla* and egg just until combined. Add flour, baking powder, and salt and stir to combine. With a rubber spatula fold in coconut flakes and chocolate chips until combined. Separate the dough into 24 equally sized pieces.
Take 2 pieces of dough with 1 unwrapped caramel in between (like a sandwich - look at the photo up above if needed) and roll into a ball. Place on the prepared cookie sheet. Repeat until you got 12 cookies. Place cookies on parchment paper with about 2-3 inches spaces in between.
Bake for about 10-12 minutes until cookies look puffed, dry, and pale (I baked mine 11 minutes). Let cool on baking sheet for about 2-3 minutes then transfer together with the parchment paper to a wire rack and let cool completely. Cookies will stay fresh in an airtight container at room temperature up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.