No, this is not a typo. These are really called Samocolate Chip Cookies. You see, I love Samoas and I love chocolate chip cookies – so why not combine the two? These are some ridiculously good cookies…

Samocolate Chip Cookies
Yields approximately 4 dozen cookies

Ingredients
1 cup (2 sticks) unsalted butter
¾ cup granulated sugar
¾ cup light brown sugar
2 eggs
1 tablespoon pure vanilla extract
1 ¼ cup all-purpose flour
1 cup (160 grams) bread flour
1 teaspoon baking soda
1/2 tsp. baking powder
1 teaspoon salt
1 ½ cups (9 ounces) chopped semisweet chocolate
½ cup (2.5 ounces) finely chopped milk chocolate
2 cups toasted coconut (to toast coconut, place in the preheated 350 degree oven for 6 minutes until lightly browned)
1/2 pound CC Confectionary Madagascar Vanilla Bean Caramels or another variety of fine caramels

Directions
Heat the oven to 350 degrees and position a rack in the center of the oven.

Cut your caramels into pieces that are approximately 1/2″ x 1/2″. You should get approximately 48 pieces. Roll each caramel ball in the toasted coconut. The will look like this:

Once completed, set aside the remaining toasted coconut, which will be added to the cookie batter later.

Using a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle itself a couple of times. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes.

In a separate bowl, mix together the all-purpose flour, bread flour, baking soda, baking powder and salt. Add both chocolates and remaining toasted coconut to the flour mix and toss to combine. Turn the mixer to low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour-chocolate-coconut mixture into the butter-sugar mixture. Mix until the flour mixture is totally incorporated and the dough is completely mixed.

Using a 1 T. ice cream scoop, drop cookie dough onto a greased cookie sheet or a cookie sheet lined with parchment paper about 3 inches apart. Place one caramel square in the center and top with another tablespoon of dough.

Bake until cookies are lightly golden brown on the edges and soft in the center, approximately 9 minutes. Remove from oven and let cool. The cookies can be stored in an airtight container for up to three days. The unbaked dough can be stored for up to a week in an airtight container in the fridge.