Name: Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 25 min
Cuisine: American
Ingredients: 2/3 cup Dark Unsweetened Cocoa Powder; 2 1/2 cups All-Purpose Flour (or 1 cup cake flour + 1 1/2 cups all-purpose flour); 3/4 teaspoon Baking Soda; 1 teaspoon Cornstarch; 1/2 teaspoon Salt; 1 to 2 teaspoons Espresso Powder (optional); 1 cup Cold Butter (cut into small cubes); 1 cup Brown Sugar (packed); 2/3 cup Sugar; 2 large Eggs; 1 teaspoon Vanilla Extract (optional); 8 to 10 ounces Chocolate Covered Toffee Chunks (Heath Bars, chopped, reserve 2 oz for garnishing); 1 cup Semi-Sweet Chocolate Chips (optional)

Jump to Recipe· 4.3 from 33 reviews

If you’re on the hunt for a cookie that feels like a warm hug and tastes like a slice of heaven, then the Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe is your new best friend. These cookies are a perfect blend of rich cocoa, crunchy chocolate-covered toffee, and a hint of espresso that dances subtly in the background. Their texture is perfectly indulgent—thick and gooey on the inside with a lightly crisp exterior. Whether you’re an avid cookie lover or just want to impress friends with a show-stopping treat, this Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe will quickly become a cherished staple in your kitchen.

Ingredients You’ll Need

The image shows several dark chocolate cookies laid on a white marbled surface. Each cookie has a rough, cracked texture and is studded with uneven chunks of light tan and medium brown chocolate pieces scattered on top. The cookies are thick and round, with the chocolate pieces partially melted into the surface, adding contrast in color and texture. The scene includes a close-up view, highlighting the cookies' rich, dense appearance and the sharp edges of the chocolate bits. Photo taken with an iphone --ar 4:5 --v 7

The magic behind these Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe lies in their beautifully simple yet purposeful ingredients. Each component plays a vital role—from the creamy butter that gives richness to the cocoa that delivers deep chocolate flavor, to the espresso powder that adds a subtle complexity. Let’s dive into the essentials!

Cold Butter: Cubed cold butter helps create the thick, tender layers that these cookies are famous for.
Brown Sugar: Packed brown sugar adds moisture and that irresistible chewy texture.
Sugar: Balances sweetness and aids in browning for that perfect crust.
Eggs: Bind everything together while adding richness.
Dark Unsweetened Cocoa: Provides the deep, luscious chocolate flavor that defines these cookies.
All-Purpose Flour: The base that holds everything together, ensuring structure without toughness.
Baking Soda: A gentle lift to help create the cookie’s soft, pillowy interior.
Cornstarch: Adds tenderness and that coveted melt-in-your-mouth quality.
Salt: Amplifies the flavors, ensuring a balanced bite.
Espresso Powder (optional): Elevates chocolate depth with a subtle coffee note that’s downright addictive.
Chocolate Covered Toffee Chunks: Chopped pieces of Heath Bars bring the satisfying crunch and buttery toffee flavor.
Semi-Sweet Chocolate Chips (optional): Extra pockets of melted chocolate that make every bite delightfully rich.

How to Make Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe

Step 1: Cream Butter and Sugars

Start by preheating your oven to 400 degrees Fahrenheit—because timing is everything. In a large mixing bowl, cream together the cold cubed butter, brown sugar, and regular sugar for 3 to 4 minutes until the mixture turns light and fluffy. Don’t forget to scrape the sides halfway through; this ensures everything blends evenly, giving you a smooth cookie dough base.

Step 2: Add Eggs and Vanilla

Once your butter and sugars are perfectly creamed, add the eggs (and vanilla if you like). Mix for an additional minute until the mixture is beautifully smooth and creamy. This step is key for that luscious, melt-in-your-mouth texture we’re chasing.

Step 3: Combine Dry Ingredients

Next, gently fold in the dark unsweetened cocoa powder, all-purpose flour, cornstarch, baking soda, espresso powder, and salt. This blend of dry ingredients will give the cookies their rich flavor and that perfect balance between soft and firm.

Step 4: Add the Toffee and Chocolate

Chop your chocolate-covered toffee bars into chunky bits, setting a couple aside for garnish later. Fold these chunks into the dough along with the semi-sweet chocolate chips if you choose to include them. This is where the cookie starts to get its irresistibly crunchy and chocolatey texture.

Step 5: Portion the Dough

Using a food scale (this is a game changer!), portion out the dough into roughly 6-ounce balls. These hefty cookie sizes ensure the gooey center and crunchy exterior balance out perfectly during baking.

Step 6: Prepare for Baking

Place your dough balls on a light-colored, parchment-lined baking sheet. Using a lighter sheet or doubling up your baking sheets prevents over-browning on the cookie bottoms, which is essential for that signature Levain look and taste. Bake at 400 degrees for 9 to 11 minutes, keeping a close eye on that golden perfection.

Step 7: Garnish and Cool

For an extra touch of gourmet flair, press some reserved chocolate-covered toffee chunks on top of each cookie right after pulling them from the oven. Let the cookies rest for at least 10 minutes to set up—that’s when they become perfectly chewy and ready to enjoy.

How to Serve Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe

The image shows a stack of three dark chocolate cookies with visible chunks of light brown peanut butter mixed in, giving a marbled effect inside. The top cookie is broken in half, revealing the soft inside with melted peanut butter pieces spread unevenly. The cookies have a rough, crinkled surface with a matte black color contrasted by shiny patches of chocolate and peanut butter. Around the stack, there are more cookies out of focus and scattered broken bits of dark and peanut butter chocolate on a white marbled surface. The lighting is bright and soft, emphasizing the rich colors and textures of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the cookies already come packed with toffee and chocolate, sprinkling a few extra toffee bits or a light dusting of powdered sugar can make them look as stunning as they taste. A tiny pinch of flaky sea salt on top can also enhance those chocolate flavors wonderfully.

Side Dishes

These cookies pair wonderfully with a cup of strong coffee or a creamy latte to complement the subtle espresso notes. For a more indulgent treat, a scoop of vanilla ice cream on the side creates a classic warm-and-cold dessert experience. Fresh berries can add a bright, refreshing contrast if you’re aiming for variety in your dessert spread.

Creative Ways to Present

Turn your Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe into a dessert platter by stacking them alongside small pots of dipping chocolate or caramel sauce. Sandwich them with peanut butter or Nutella for an extra decadent twist, or even crumble them over a bowl of frosted pudding for added texture and flavor.

Make Ahead and Storage

Storing Leftovers

Store your leftover cookies in an airtight container at room temperature, and they’ll stay fresh and chewy for several days. To maintain moisture, placing a slice of bread inside the container helps keep them soft without turning soggy.

Freezing

If you want to keep these cookies longer, freeze them either baked or as dough balls. When frozen, wrap them tightly using plastic wrap and place in a freezer-safe bag or container. They can last up to 3 months, letting you enjoy your Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe anytime cravings strike.

Reheating

To bring your cookies back to their freshly baked glory, microwave them for about 10-15 seconds or warm them in a preheated oven at 350 degrees Fahrenheit for 5 minutes. This little reheating trick revives their ooey-gooey texture and just-right warmth.

FAQs

Can I substitute the espresso powder?

Absolutely! The espresso powder is optional and primarily used to deepen the chocolate flavor. If you don’t have it on hand, you can omit it or replace it with instant coffee granules, but using less to avoid overpowering the cookies.

What’s the best way to chop the toffee bars?

Use a sharp knife to chop the chocolate covered toffee bars into uneven chunks for the best texture variety. Aim for sizes around 1/2 inch so you get that satisfying crunch in every bite without it overpowering the cookie dough.

Can I use cake flour instead of all-purpose flour?

Yes! You can substitute one cup of all-purpose flour with cake flour, as outlined in the recipe. This helps create a more tender, delicate crumb, balancing the chewiness of the cookie perfectly.

Why is the butter cold rather than softened?

Cold butter is essential here because it slows gluten development and helps the cookies hold their thick shape while baking. This results in those signature tall, chunky cookies with a tender interior.

How do I know when the cookies are done?

They should have slightly cracked edges and look just set in the center when you take them out. Remember, they continue baking on the sheet as they cool, leaving you with a perfectly gooey and soft center.

Final Thoughts

There’s something incredibly special about mastering the Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies) Recipe that makes baking feel joyful and rewarding. Thick, rich, filled with crunchy toffee treasures and a whisper of espresso, these cookies are pure love in every bite. So grab your apron, gather your ingredients, and treat yourself to this irresistible cookie experience—you’ll be glad you did!