If you have a serious sweet tooth and a weakness for cookies packed with intense chocolate flavor and irresistible crunch, you are going to adore the Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe. This recipe brings the magic of the famous Levain Bakery right into your kitchen, delivering enormous, thick cookies that are soft, gooey, and studded with buttery toffee chunks and rich chocolate. Whether you’re a longtime fan or trying this treat for the first time, these cookies strike the perfect balance between melt-in-your-mouth softness and satisfying chewiness, with a hint of coffee that elevates every bite. There is something truly special about how the humble ingredients come together to create an unforgettable cookie experience.
Ingredients You’ll Need
Every single ingredient in this recipe plays a crucial role in crafting the ideal texture and flavor of Levain’s famous cookies. These aren’t complicated or exotic items, but simple staples carefully chosen to create that signature chew, rich chocolate depth, and crunchy toffee surprise.
- Cold Butter: Cubed and chilled butter gives the dough structure and tenderness for thick, fluffy cookies.
- Brown Sugar: Packed brown sugar adds moisture and a deep caramel flavor that complements the toffee perfectly.
- Sugar: Granulated sugar balances the sweetness and contributes to the cookie’s crisp edges.
- Eggs: Two large eggs bind everything together and add richness.
- Dark Unsweetened Cocoa: This is the key to the intensely chocolatey base flavor, so don’t substitute it!
- All-Purpose Flour: Provides the bulk of the structure, but you can swap part with cake flour for a slightly softer crumb.
- Baking Soda: Helps the cookies rise and develop a tender crumb texture.
- Cornstarch: A secret weapon for softness and light chewiness to balance the cookie’s richness.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Espresso Powder (optional): Adds a subtle coffee kick that intensifies the chocolate flavor without overpowering it.
- Chocolate Covered Toffee Chunks: The star ingredient providing that addictive buttery toffee crunch and chocolate coating.
- Semi-Sweet Chocolate Chips (optional): Adds even more pockets of melty chocolate throughout the cookies if desired.
How to Make Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe
Step 1: Creaming the Butter and Sugars
Start by preheating your oven to 400 degrees Fahrenheit, which is essential for that signature crispy edge and gooey center. In a large bowl, cream together the cold cubed butter, brown sugar, and granulated sugar for about 3 to 4 minutes. This step is all about incorporating air to lighten the dough and create a fluffy texture. Make sure to scrape down the sides halfway through to get an even mixture. The result should look light and fluffy, setting the perfect base for your cookie dough.
Step 2: Adding Eggs and Vanilla
Next, beat in the eggs and vanilla extract, if you’re using it. This continues to build moisture and richness. Mix for another minute until the mixture is smooth and creamy, which ensures your cookies will have a tender crumb when baked.
Step 3: Mixing in Dry Ingredients and Espresso Powder
Now for the magic. Fold in the unsweetened dark cocoa powder, all-purpose flour, cornstarch, baking soda, salt, and the espresso powder, if you chose to add it. The espresso is subtle yet transformative, amplifying the chocolate flavor in a way that makes these cookies taste almost gourmet.
Step 4: Incorporating the Toffee Chunks and Chocolate Chips
Chop your chocolate covered toffee bars into chunky pieces and fold them into your dough. This step is where texture comes alive — those toffee bits give the cookie its signature crunch and buttery sweetness. If you want an even richer chocolate experience, gently fold in the semi-sweet chocolate chips now.
Step 5: Portioning the Cookie Dough
This recipe calls for rolling the dough into six-ounce balls, which might seem large compared to regular cookies, but it’s these hefty portions that give Levain cookies their meltingly thick shape. Using a food scale helps to ensure they bake evenly, so each cookie turns out perfectly golden on the outside and soft inside.
Step 6: Baking Your Cookies
Arrange the dough balls on a lined baking sheet, preferably a light-colored one, or double layer your pans to avoid over-browning. Bake for about 9 to 11 minutes – just enough for the edges to crisp up while the center remains soft and gooey. It’s tempting not to touch them, but resist! This is the golden window for the perfect cookie.
Step 7: Final Touch with Extra Toffee Chunks
For an extra-special presentation, press a few more chocolate covered toffee chunks gently on top of the cookies right after they come out of the oven. This not only looks stunning but also adds a delightful textural contrast once the cookies cool and set for at least 10 minutes.
How to Serve Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe
Garnishes
Sprinkling a pinch of flaky sea salt on freshly baked cookies can elevate the flavor to new heights by balancing the sweetness and enhancing the chocolate and toffee notes. Another great garnish option is a drizzle of warm chocolate or a dusting of cocoa powder for fans of extra decadence.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk or a frothy cappuccino, which complements the coffee undertones beautifully. Vanilla ice cream is another fantastic companion, especially if you want to turn this into a dessert — the warmth of the cookie with melting ice cream creates an indulgent experience.
Creative Ways to Present
For guests, consider serving these cookies stacked tied with a rustic twine ribbon or alongside a bowl of coffee to highlight the espresso flavor. You can also sandwich two cookies with a generous dollop of whipped cream or chocolate ganache for a fun twist. Presentation can totally turn these home-baked indulgences into show-stopping homemade gifts!
Make Ahead and Storage
Storing Leftovers
Leftover Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe cookies stay surprisingly fresh stored in an airtight container at room temperature for up to four days. Make sure to layer parchment paper between cookies to prevent sticking and preserve their texture.
Freezing
If you want to enjoy these cookies later, freeze the unbaked cookie dough as six-ounce balls on a tray until firm. Transfer to a freezer bag for up to three months. You can also freeze baked cookies by layering them with parchment paper and placing them in an airtight container for optimum freshness.
Reheating
To bring frozen or leftover cookies back to life, warm them slightly in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This restores that just-baked softness and gooey texture, making you feel like you just pulled them from the oven.
FAQs
Can I use regular toffee instead of chocolate covered toffee chunks?
Yes, but chocolate covered toffee chunks provide a wonderful combination of textures and the extra chocolate flavor that’s part of what makes this recipe so irresistible. Using plain toffee will give you the crunch but less of the rich chocolate experience.
Why is the cookie dough rolled into such large balls?
These cookies are known for their thick, large size and gooey centers. Using six-ounce balls of dough ensures a substantial cookie that bakes up with crispy edges and a soft, chewy middle — the hallmark of Levain Bakery’s style.
Is the espresso powder necessary?
No, the espresso powder is optional but highly recommended. It enhances the chocolate flavor without adding a strong coffee taste, making the cookies more complex and indulgent.
Can I make these cookies gluten-free?
You can experiment with gluten-free all-purpose flour blends that substitute one-to-one for regular flour, but the texture may vary. Cornstarch helps with softness, so keep that in your recipe. Results might not be exactly like the original, but still delicious.
How do I prevent the cookies from spreading too much?
Using cold butter and chilling the dough balls slightly before baking can help maintain their thick shape. Also, using a light-colored baking sheet or double-layering pans is crucial so the bottoms don’t brown too quickly and spread excessively.
Final Thoughts
There is something undeniably joyful about baking Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe at home — from the simple yet thoughtfully combined ingredients to the moment you bite into a warm, thick cookie loaded with chocolate and toffee. It’s a wonderfully satisfying project that yields bakery-quality results without needing special equipment or fancy techniques. So, if you’re ready for a cookie that feels like a treat, a celebration, and a hug in one bite, this recipe is waiting to delight you and anyone lucky enough to share it with you.
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Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Levain Bakery Chocolate Toffee Cookies are rich, decadent coffee toffee cookies featuring a perfect balance of dark cocoa, buttery dough, and crunchy chocolate-covered toffee chunks. These oversized cookies are crispy on the outside, gooey on the inside, and enhanced by optional espresso powder for a subtle coffee flavor. Perfect for cookie lovers who enjoy a sophisticated twist.
Ingredients
Dry Ingredients
- 2/3 cup Dark Unsweetened Cocoa
- 2 1/2 cups All-Purpose Flour (or 1 cup cake flour + 1 1/2 cups AP flour)
- 3/4 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Salt
- 1 to 2 teaspoons Espresso Powder (optional)
Sweeteners & Butter
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar (packed)
- 2/3 cup Sugar
Wet Ingredients
- 2 large Eggs
- 1 teaspoon Vanilla Extract (optional)
Add-ins
- 8 to 10 ounces Chocolate Covered Toffee Chunks (Heath Bars, chopped, set aside 2 oz for garnishing the top)
- 1 cup Semi-Sweet Chocolate Chips (optional)
Instructions
- Preheat and Cream Butter & Sugars: Preheat oven to 400 degrees Fahrenheit. In a large mixing bowl, cream together the cold cubed butter, brown sugar, and sugar for 3-4 minutes until light and fluffy, scraping the sides of the bowl halfway through for even mixing.
- Add Eggs and Vanilla: Add the eggs and vanilla extract, if using, and beat for an additional minute until the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Fold in the unsweetened cocoa powder, flour mixture, cornstarch, baking soda, espresso powder (if using), and salt until just combined.
- Add Toffee and Chocolate: Chop chocolate-covered toffee bars into chunks and fold them into the dough. If desired, fold in semi-sweet chocolate chips as well.
- Shape the Dough Balls: Weigh and roll the dough into 6-ounce balls for even baking.
- Prepare Baking Sheet and Bake: Place the dough balls on a light-colored, parchment-lined baking sheet (double up the sheet if needed to prevent excessive browning). Bake at 400°F for 9-11 minutes.
- Garnish and Cool: Press some of the reserved chocolate-covered toffee chunks onto the top of the warm cookies immediately after baking. Let the cookies set and cool for at least 10 minutes before serving.
Notes
- Using a light-colored baking sheet prevents the cookie bottoms from over-browning; doubling up the cookie sheet is recommended.
- Weighing dough balls ensures consistent size and even baking for all cookies.
- Espresso powder is optional but adds a subtle coffee depth to the chocolate flavor.
- Let cookies cool fully after baking to allow them to set properly and develop texture.
- Substituting 1 cup cake flour plus 1 1/2 cups all-purpose flour is an alternative to straight all-purpose flour for a slightly different texture.
