Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies)
User Reviews
5.0
42 reviews
Excellent
Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies)
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Rich, decadent, thick chocolate cookies filled with chocolate covered toffee chunks.
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Ingredients
- 1 cup cold butter (cut into small cubes)
- 1 cup brown sugar (packed)
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup Dark Unsweetened Cocoa *
- 2 1/2 cups all-purpose flour (or 1 cup cake flour + 1 1/2 cups AP flour)
- 3/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 to 2 teaspoons espresso powder (optional)
- 8 to 10 ounces Chocolate Covered Toffee Chunks (Heath Bars, chopped, set aside 2 oz for garnishing the top of the cookies)
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, start by creaming together cubed butter, sugar, and brown sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl halfway through to ensure even creaming.
- Add in eggs and vanilla, if using. Mix for 1 minute longer to ensure it is smooth and creamy.
- Fold in unsweetened cocoa powder, flour, cornstarch, baking soda, espresso powder, and salt.
- Chop chocolate covered toffee bars into chunks. Fold into chocolate cookie dough. If you want to add semi-sweet chocolate chips, fold them in
- Roll into 6-ounce balls. I suggest weighing the cookie dough with a food scale to ensure even baking.
- Place on a light-colored, parchment paper lined baking sheet. It is important to use a light colored baking sheet or the bottoms may become too browned. *A tip would be to double up the cookie sheet. Bake for 9-11 minutes.
- If you want to make the cookies look more gourmet, press some extra chocolate covered toffee chunks on the top of the cookies. After baking, let set-up for at least 10 minutes.
Notes
- Levain Bakery states that they don't use vanilla extract in their cookie recipes but if you love the flavor, I suggest adding 1 teaspoon of vanilla extract.
- I bought a bag of 10 ounce miniature Heath bars and chopped them into triangles.
- The key to these cookies is that Levain Bakery uses a dark cocoa powder, generally used in homemade Oreo cookies, so they have a deep, intense chocolate taste. I use a Guittard dark black cocoa powder.
- You can substitute a dark cocoa powder like Callebaut cocoa powder. I can usually find it in the bulk section at Winco for a fraction of the cost of Amazon.
- I recipe tested this cookie recipe a few ways and found that I liked the combination of 2/3 cup of sugar (plus 1 cup of brown sugar) to 2 1/2 cups of flour and 1/2 cup of cocoa powder. These will be slightly thinner than my other Levain Bakery chocolate cookies because the toffee does spread slightly.
- If your cookies are staying in balls and you would like a slightly thinner cookie, you can use the pan banging method by half way through baking, just bang the cookie sheets on counter to allow the cookies to slightly spread.
- *Another method is to press down on the cookie dough balls before baking.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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