Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies)
User Reviews
5
Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies)
Description
This recipe recreates Levain Bakery’s signature chocolate toffee cookies by blending cold cubed butter with sugars until fluffy, then adding eggs and optional vanilla. Cocoa powder, flour, cornstarch, baking soda, salt, and espresso powder (optional) are folded in for a deep chocolate base. Chopped chocolate covered toffee bars and optional chocolate chips contribute texture and bursts of sweetness.
Cookie dough is portioned into large six-ounce balls to produce thick, substantial cookies that bake to a crisp exterior and tender interior. Using a light-colored baking sheet prevents excessive browning underneath. Midway through baking, pressing extra toffee chunks on top can enhance appearance and flavor. The method supports cookies with intense chocolate flavor from dark cocoa and the added espresso powder heightens this.
Adjusting sugar levels and cocoa powder ensures a balance between sweetness and chocolate depth. Tapping the cookie sheet during baking encourages spreading for a slightly thinner cookie if desired. The result is a distinctive cookie with rich chocolate and crunchy toffee contrast.
Notes suggest adding vanilla if preferred, choosing dark black cocoa powder for best flavor, and mention tested proportions for texture control. Specific baking and preparation tips help achieve a cookie close to the original bakery example.
Ingredients
- 1 cup butter cut into small cubes, cold
- 1 cup brown sugar (packed)
- 2/3 cup sugar
- 2 large egg
- 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 chocolate chips optional, semi-sweet
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
- Adding 1 teaspoon of vanilla extract enhances flavor though the original recipe omits it.
- Use dark black cocoa powder, like Guittard or Callebaut, for intense chocolate taste.
- Weigh cookie dough portions (about 6 ounces each) for even baking and size consistency.
- Baking on light-colored parchment sheets prevents over-browning on the cookie bottoms.
- Press extra chocolate covered toffee chunks on top halfway through baking for a finished look.
- Gently banging the cookie sheet midway through baking can help cookies spread slightly for a thinner texture if desired.
User Reviews
Overall Rating
5
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