Levain Bakery-Inspired Chocolate Toffee Cookies (with Coffee Twist!)
Indulgent, rich, and packed with flavor—these dark chocolate cookies are studded with chunks of chocolate-covered toffee, making them an irresistible treat. Inspired by Levain Bakery, these Chocolate Toffee Cookies are a dream for chocolate lovers. Want to take them to the next level? Add a bit of espresso powder for an ultra-rich flavor and transform them into Coffee Toffee Cookies.
When Levain Bakery debuts a new cookie, you can bet I’m first in line to try it! My daughter and I, the ultimate cookie testing duo, braved icy 4°F weather to snag a taste of their newest creation—the Coffee Toffee Cookie. And let me tell you, it was worth it.
These cookies are slightly thinner than Levain’s original dark chocolate cookies, thanks to the addition of melty toffee chunks that encourage just the right amount of spread. After testing a few variations with different flour and sugar ratios, I’ve crafted the perfect recipe for you to try at home.
🍪 What You’ll Love About These Cookies:
- Soft and decadent texture with a chewy center
- Bold chocolate flavor enhanced by dark cocoa and optional espresso
- Crunchy, buttery toffee pieces that melt into gooey perfection
📝 Ingredients:
- Cold Butter (cubed): Helps keep the cookies thick and rich
- Brown Sugar (packed): Adds moisture and chewiness
- Granulated Sugar: Balances the richness and gives crisp edges
- Large Eggs: The standard for consistent baking
- Unsweetened Dark Cocoa Powder: Use black cocoa (like Guittard) for a deeper chocolate flavor
- All-Purpose Flour (or a mix with cake flour): For tender, soft cookies
- Baking Soda: The leavening agent for that perfect rise
- Cornstarch: Maintains thickness while keeping the texture soft
- Salt: Enhances all the flavors
- Espresso Powder (optional): Adds depth to the chocolate flavor
- Chocolate-Covered Toffee: Heath or Skor bars work great
- Semi-Sweet Chocolate Chips (optional): For extra bursts of chocolate
🍫 Cocoa & Toffee Tips:
- Cocoa Powder: Stick with dark or black cocoa for the best results. Callebaut is another excellent option if Guittard is unavailable.
- Toffee Chunks: Chop up full-sized Heath or Skor bars, or use store-bought toffee bits—just note the smaller ones melt more easily.
👩🍳 How to Make These Cookies:
- Cream the Butter and Sugars: Beat until light and fluffy (3–4 minutes), scraping the bowl halfway through.
- Add Eggs and Vanilla (if using): Mix until fully incorporated.
- Add Dry Ingredients: Fold in cocoa, flour, cornstarch, espresso powder, salt, and baking soda.
- Fold in the Mix-ins: Stir in chopped toffee and optional chocolate chips.
- Shape the Dough: Roll into 6-ounce balls (a kitchen scale helps!). Place on a light-colored baking sheet lined with parchment.
- Bake at 375°F for 9–11 minutes. For a bakery-style look, press extra toffee chunks on top before baking.
- Cool for at least 10 minutes before serving—if you can wait that long!
🍪 Pro Tips:
- Weigh Your Dough: For uniform cookies and perfect baking, stick to 6-ounce portions.
- Pan Bang Method: Want flatter cookies? Gently bang the tray halfway through baking.
- Pre-Press Dough Balls: Another option for a thinner cookie is pressing the dough slightly before baking.
🍋 More Levain-Inspired Favorites:
If you’re a fan of Levain Bakery-style cookies, here are more irresistible copycats to try:
- Chocolate Chip Walnut
- Two Chip Chocolate Chip
- Chocolate Peanut Butter Chip
- Caramel Coconut Chocolate Chip
- Dark Chocolate Chip
- Rocky Road
- Oatmeal Raisin
- Lemon
- Chocolate Peppermint
- Fall Spiced
- Black and White