Caramel Coconut Chocolate Chip Cookies

1: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

2: Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.

3: Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.

4: Beat in eggs one at a time, followed by vanilla bean paste, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.

5: Gradually mix in dry ingredients until just combined, being careful not to overmix.

6: Stir in chocolate chips, coconut flakes, and caramel pieces.

7: Scoop 1 ice cream-sized ball of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each.

8: Top with extra chocolate chips.

9: Bake for 13-16 minutes on the middle rack or until edges are lightly golden brown.

10: Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.