If you’re a fan of cookies that combine deep, rich flavors with satisfying crunch, then this Chocolate Toffee Cookie Recipe is about to become your new obsession. Trust me, these Levain Bakery-inspired coffee toffee cookies are as indulgent as they sound, with a perfect tender center and a crisp golden exterior.
Jump to:
Why You'll Love This Recipe
I remember the first time I bit into one of these cookies—the combination of black cocoa, espresso, and rich toffee bits hit me like a delightful flavor bomb. It’s like having a cozy coffeehouse treat right in your own kitchen.
- Decadent Flavor Combo: The blend of black cocoa and espresso delivers a deep, complex coffee-chocolate taste you won’t find in ordinary cookies.
- Homemade Chocolate-Toffee Crunch: Coating homemade toffee pieces in two kinds of chocolate gives every bite a satisfying snap and chewy surprise.
- Rustic, Large Cookies: These big, tender-centered cookies with their slightly crisp surface offer the perfect textural contrast.
- Easy to Make At Home: Despite their gourmet appearance, the recipe uses simple techniques that anyone can follow to create bakery-quality cookies.
Ingredients & Why They Work
When gathering ingredients for this chocolate toffee cookie recipe, quality and balance are key. I recommend using real black cocoa powder—it’s not just for color but gives that smoky chocolate depth. And if you can make the homemade toffee yourself, do it! The chunky chocolate-covered toffee is the star that makes these cookies unforgettable.
- Semisweet chocolate: Brings a smooth chocolate base that balances the sweetness without overpowering the toffee flavor.
- Milk chocolate: Adds creamy, mellow notes that complement the bittersweet semisweet chocolate coating the toffee.
- Homemade toffee: Essential for that buttery, crunchy texture and flavor that melts slightly inside each cookie.
- All-purpose flour: The structural backbone of the dough, ensuring the cookies hold their shape with a tender crumb.
- Black cocoa powder: Provides the intense dark color and rich cocoa flavor distinct from regular cocoa powders.
- Baking powder and baking soda: Work together to create just the right lift and chewiness.
- Salt: Enhances all the sweet and bitter flavors, making the coffee and chocolate pop.
- Unsalted butter: Softened and creamed with sugars to create that classic cookie richness and moisture.
- Light brown sugar: Adds moisture and a hint of caramel for depth.
- Granulated sugar: Provides crispness to the cookie edges for that sought-after texture contrast.
- Large egg: Binds everything together and contributes to a tender crumb.
- Pure vanilla extract: Boosts overall flavor with its sweet aromatic warmth.
- Espresso powder: The secret ingredient that amplifies the coffee notes, deepening the chocolate’s complexity.
Make It Your Way
One of the best things about this Chocolate Toffee Cookie Recipe is how easy it is to personalize. Whether you want to amp up the coffee flavor, swap ingredients for dietary needs, or add a seasonal twist, these cookies are a wonderful base to experiment with.
- Variation: For a gluten-free option, try substituting the all-purpose flour with a gluten-free baking blend. From my experience, the texture remains wonderfully tender, and the black cocoa still delivers that deep chocolate punch.
- Variation: Want a more intense coffee kick? I love adding a full teaspoon of espresso powder instead of the usual ¾ teaspoon—it gives the cookies an irresistible mocha vibe.
- Variation: To celebrate fall, mix in a teaspoon of pumpkin pie spice with the dry ingredients for a cozy, seasonal flavor twist that pairs beautifully with the toffee's caramel notes.
- Variation: If homemade toffee feels daunting, high-quality store-bought toffee works just fine—just break it into larger chunks to maintain its crunchy texture, which adds those delightful surprises in every bite.
Step-by-Step: How I Make Chocolate Toffee Cookie Recipe
Step 1: Create Your Chocolate-Covered Toffee Magic
Start by making or gathering your homemade toffee and breaking it into ¾ to 1-inch pieces—these substantial chunks hold up perfectly during baking. Melt together the semisweet and milk chocolate gently, either over simmering water or carefully in the microwave, stirring until silky smooth. Toss in half a cup of your toffee pieces until each bit is convincingly coated. Spread this chocolaty toffee on parchment and let it fully harden. Once firm, chop into ½-inch pieces to fold into the cookie dough later. Pro tip: reserving a few extra for the tops adds an inviting crunch and looks gorgeous once baked.
Step 2: Preheat and Prepare Your Baking Space
Set your oven to 375 degrees Fahrenheit—that’s the sweet spot for getting a golden, crisp outside while the centers remain soft and tender. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 3: Whisk Together Your Dry Ingredients
In a medium bowl, whisk all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until well combined. This ensures your cookies get an even rise and that every bite is packed with the signature dark chocolate flavor from the black cocoa.
Step 4: Cream Butter, Sugars & Vanilla
In a large bowl, mix softened unsalted butter with the light brown and granulated sugars, plus vanilla extract. Cream these together—using a rubber spatula or mixer on medium-high speed—for about 2 minutes until the mixture is pale and fluffy. This step is crucial for that tender crumb texture you crave.
Step 5: Add the Egg and Espresso Powder
Beat in the large, room-temperature egg until fully incorporated. Then sprinkle your espresso powder over the batter, mixing until it dissolves and evenly distributes. This little addition deepens the coffee notes in the cookie without overpowering the chocolate and toffee.
Step 6: Fold in Dry Ingredients and Chocolate-Covered Toffee
Add all the dry ingredients in one go to the butter mixture, folding gently to avoid overmixing. Just before the flour disappears into the mix, fold in your chopped chocolate-covered toffee pieces evenly throughout the dough. This gives every bite that crunchy surprise and rich flavor.
Step 7: Chill the Dough for 30 Minutes
Cover your bowl tightly and refrigerate the dough for 30 minutes. Chilling firms it up, which helps prevent spreading while baking and allows the flavors to meld together beautifully.
Step 8: Scoop and Shape Your Cookies
Use a 2-ounce cookie scoop or your hands to portion out roughly 4 ½ oz (about 135g) balls—this will make around 5 large cookies. Resist the urge to smooth the dough balls too much; their rustic, slightly rough surfaces are what give these cookies their characteristic Levain-style charm. Place them spaced on your prepared baking sheet and even dot extra chocolate toffee pieces on top if you like.
Step 9: Bake in Two Stages for Perfect Texture
Bake the cookies at 375 degrees Fahrenheit for 10 minutes, then drop the temperature to 350 degrees Fahrenheit and continue baking for another 5 minutes. You want the cookies golden brown on the surface but still soft — almost fudgy — in the center for that ideal chewy tender bite.
Step 10: Cool and Enjoy
Once out of the oven, let your cookies cool on the baking sheet for about 3 minutes to firm up before transferring them to a wire rack to cool completely. This rest time helps them set up perfectly without sacrificing their softness in the middle.
Top Tip
Mastering the perfect Chocolate Toffee Cookie Recipe can be a game changer for your baking repertoire. These tips come straight from my own kitchen adventures and will help you get cookies that deliver that ideal Levain Bakery texture and flavor every time.
- Chill Your Dough: I can’t stress enough how chilling the dough for exactly 30 minutes helps maintain that rustic shape without spreading too thin—and it also deepens the flavors for richer cookies.
- Use Chunky Toffee Pieces: Through trial and error, I found breaking the homemade toffee into ¾-inch to 1-inch pieces before coating them in chocolate really preserves that satisfying crunch in each bite.
- Don’t Smooth the Dough Balls: Embracing the rough, imperfect shapes before baking is key. It creates that signature Levain cookie texture—crispy on the outside and tender in the center.
- Temperature Timing Matters: Baking first at 375°F then reducing to 350°F ensures the cookies get golden and crisp on the outside without drying out inside—a mistake I once made by baking at a constant temperature!
How to Serve Chocolate Toffee Cookie Recipe
Garnishes
To elevate your Chocolate Toffee Cookie Recipe, consider adorning them with a light dusting of powdered sugar or a drizzle of melted dark chocolate for a polished look. Sprinkling a pinch of flaky sea salt just before serving can also amplify the bittersweet layers and toffee sweetness beautifully.
Side Dishes
Pair these cookies with a creamy latte or a cup of bold black coffee to highlight the espresso and cocoa notes. For an indulgent twist, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the warm, gooey textures.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chocolate Toffee Cookies in an airtight container at room temperature. They’ll stay deliciously fresh and chewy for up to 3 days—perfect for sharing or savoring throughout the week.
Freezing
If you want to keep these cookies longer, freezing is your best friend. Wrap each cookie individually or place parchment paper between layers in a freezer-safe container. They freeze well for up to 2 months without losing texture or flavor.
Reheating
To enjoy cookies warm and melty again, pop them in the microwave for about 15 seconds or reheat in a 300°F oven for 5-7 minutes. This brings back that fresh-from-the-oven softness—almost like you just baked them!
Frequently Asked Questions:
Absolutely! Store-bought toffee works well—just make sure to break it into larger ¾-inch to 1-inch pieces for the best texture and to prevent it from melting too much in the dough.
You can substitute natural cocoa powder, but expect a lighter color and a slightly different, less intense chocolate flavor. Black cocoa gives these cookies their signature deep color and richness.
It's a subtle but key ingredient. The espresso powder enhances the chocolate and toffee flavors without making the cookies taste like coffee. For a bolder kick, you can add a teaspoon extra when mixing the dough.
Keeping the dough rough creates more texture variation in the baked cookie—crispy edges with a tender center. Rolling smooth balls can lead to a uniform surface and a different mouthfeel than what makes Levain-style cookies special.
Final Thoughts
There’s something wonderfully comforting about biting into a warm, chunky Chocolate Toffee Cookie that marries bittersweet cocoa, rich coffee undertones, and buttery toffee bits. This recipe invites you to slow down, enjoy the process, and savor every delightful crumble. Whether sharing with friends or indulging solo, these cookies are a delicious way to brighten any day. Happy baking!
Print
Chocolate Toffee Cookie Recipe
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 5 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Levain Bakery Coffee Toffee Cookies are rich, decadent treats featuring a blend of black cocoa, espresso, and homemade chocolate-covered toffee pieces. These large, rustic cookies have a perfectly tender center with a crisp golden surface, offering a delightful crunch and deep coffee flavor.
Ingredients
Chocolate-covered Toffee
- 3 oz semisweet chocolate
- 3 oz milk chocolate
- ½ cup (100g) coarsely chopped homemade toffee (reserve extra for topping dough)
Cookie Dough
- 1 ¼ cups (180g) all-purpose flour
- ¼ cup (21g) black cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons (84g) unsalted butter
- ⅓ cup (70g) packed light brown sugar
- 3 tablespoons (42g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- ¾ teaspoon espresso powder
Instructions
- Make Chocolate-covered Toffee: Prepare homemade toffee using your preferred recipe and break into ¾ to 1-inch pieces. Melt semisweet and milk chocolate gently over simmering water or in microwave until smooth. Stir in ½ cup of toffee pieces to coat evenly. Spread mixture on parchment-lined baking sheet and let harden. Chop into ½-inch pieces.
- Preheat Oven: Set oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, black cocoa powder, baking powder, baking soda, and salt until evenly blended.
- Cream Butter and Sugars: In a large bowl, combine softened butter, light brown sugar, granulated sugar, and vanilla extract. Cream together with a rubber spatula or mixer on medium-high speed for 2 minutes until pale and fluffy.
- Add Egg and Espresso: Beat in the egg until incorporated. Sprinkle espresso powder over the mixture and mix well until dissolved and uniform.
- Combine Dry and Wet Mixtures: Add the flour mixture all at once to the butter mixture and fold gently until most of the flour is incorporated. Then fold in the chopped chocolate-covered toffee evenly distributed throughout the dough.
- Chill Dough: Cover the bowl and refrigerate for 30 minutes to firm up the dough.
- Portion Dough: Using a 2-oz cookie scoop or hands, form 4 ½ oz (about 135g) rough dough balls (about 5 large cookies). Place onto prepared baking sheet without smoothing the surface.
- Bake Cookies: Bake for 10 minutes at 375 degrees Fahrenheit. Then reduce temperature to 350 degrees Fahrenheit and bake for an additional 5 minutes or until cookies are golden brown on top but soft in the center.
- Cool Cookies: Remove from oven and cool on baking sheet for 3 minutes. Transfer to a wire rack to cool completely.
Notes
- Use homemade toffee or store-bought for convenience, but breaking into larger pieces helps maintain toffee texture.
- Chilling dough is important to prevent spreading and helps flavor develop.
- You can substitute black cocoa powder with natural cocoa powder but expect slight color and flavor differences.
- For extra coffee flavor, add a teaspoon of instant espresso powder to the dough.
- Do not roll the dough balls smooth; rustic shapes create the signature Levain cookie texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 large cookie
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
Leave a Reply