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

Scale

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)

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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.