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
Scale
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
