Description
Levain Bakery Chocolate Toffee Cookies are decadent, rich, and chewy cookies packed with chocolate, toffee chunks, and a hint of espresso for depth. These coffee toffee cookies feature a perfectly soft center with a slight crisp on the edges, making them an irresistible treat loved by cookie enthusiasts everywhere.
Ingredients
Dry 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)
Wet Ingredients
- 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)
Mix-ins
- 8 to 10 ounces Chocolate Covered Toffee Chunks (Heath Bars, chopped, reserve 2 oz for garnishing)
- 1 cup Semi-Sweet Chocolate Chips (optional)
Instructions
- Preheat and Cream Butter and Sugars: Preheat your 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 down the sides of the bowl halfway through to ensure even mixing.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract, if using, for an additional minute until the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Fold in the unsweetened cocoa powder, flour, cornstarch, baking soda, espresso powder (optional), and salt until just combined.
- Add Toffee Chunks and Chocolate Chips: Chop the chocolate covered toffee bars into chunks and gently fold them into the dough. If desired, fold in the semi-sweet chocolate chips as well.
- Portion Dough: Using a kitchen scale, roll the dough into 6-ounce balls to ensure even baking.
- Prepare Baking Sheet and Bake: Place the dough balls on a light-colored baking sheet lined with parchment paper. Using a light-colored sheet or doubling up the baking sheets helps prevent the bottoms from over-browning. Bake for 9-11 minutes.
- Garnish and Cool: For a gourmet touch, press extra chocolate covered toffee chunks on top of the cookies immediately after baking. Allow the cookies to set up and cool for at least 10 minutes before serving.
Notes
- Using cold butter helps achieve the signature dense, pillowy texture of Levain cookies.
- If you don’t have espresso powder, you can omit it; it simply enhances the chocolate flavor.
- Weighing the dough balls ensures uniform size and consistent baking results.
- Using a light-colored baking sheet or doubling it up prevents over-browning on the bottoms of the cookies.
- For best flavor, let the cookies cool completely so the toffee pieces harden slightly for that perfect crunch.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
