If you're craving something truly indulgent with a perfect balance of rich chocolate and crunchy caramel, this Chocolate Toffee Cookies Recipe will hit every sweet spot. Thick, soft, and bursting with espresso-infused toffee bits, these cookies bring a bakery experience straight to your kitchen.

The image shows five round, thick dark chocolate cookies topped with broken pieces of light brown and milk chocolate scattered on each one. The cookies have a slightly rough texture with some cracks visible on the surface. The cookies sit directly on a white marbled texture background with small bits of chocolate crumbs around them. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Toffee Cookies Recipe
Top Tip
How to Serve Chocolate Toffee Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Toffee Cookies Recipe

Why You'll Love This Recipe

From the first time I baked these Levain-inspired coffee toffee cookies, I was hooked. They’re the kind of treat that feels just as special made at home as when you buy them from a bakery—soft, thick, and loaded with irresistible chunks of chocolate-covered toffee.

Decadently thick: These cookies are large and stuffed full of flavor, making each bite satisfyingly indulgent.
Homemade toffee: Using homemade toffee coated in chocolates creates a unique crunchy texture that really makes these cookies stand out.
Subtle coffee hint: A touch of espresso powder enhances the chocolate flavor without overpowering it.
Simple ingredients: Despite their bakery-worthy appeal, the recipe uses straightforward pantry staples and some love.

Ingredients & Why They Work

Let me walk you through the key ingredients here — when you pick quality components, these cookies really shine. I’ve included some tips on why each ingredient matters and how it plays into the final flavor and texture.

Flat lay of a small mound of all-purpose flour, a neat pile of black cocoa powder, a few teaspoons of baking powder and baking soda sprinkled separately, a small pinch of salt, a few tablespoons of unsalted butter cut into chunks, a small heap of light brown sugar, a small heap of granulated sugar, one large whole egg with a clean shell, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of espresso powder, a rustic cluster of coarsely chopped homemade toffee pieces, a simple white ceramic bowl holding chunks of semisweet chocolate and milk chocolate side by side—all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semisweet chocolate: Adds deep, bittersweet richness that balances perfectly with sweet toffee.
Milk chocolate: Brings creamy sweetness and smooth melting properties to the chocolate coating on the toffee.
Homemade toffee pieces: The star ingredient that offers buttery crunch, best when made fresh to keep the texture crisp.
All-purpose flour: Provides the sturdy base for thick, soft-centered cookies.
Black cocoa powder: Gives the dough an intense chocolate color and a bold cocoa flavor.
Baking powder and baking soda: Work together to create that perfect lift and tender crumb.
Salt: Enhances overall flavor and balances the sweetness.
Unsalted butter: Creamy fat that adds richness and moisture for soft texture.
Light brown sugar and granulated sugar: Combine to provide moisture, chewiness, and a hint of caramel flavor.
Large egg: Helps bind ingredients and contributes to the thickness.
Pure vanilla extract: Adds warmth and depth to the flavor.
Espresso powder: A secret touch that intensifies chocolate’s richness without making the cookies taste like coffee.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Toffee Cookies Recipe lies in how easily you can make it your own. From swapping chocolates to adding a sprinkle of sea salt, there are plenty of ways to customize these indulgent treats to match your taste buds or dietary needs.

Variation: I’ve tried adding a pinch of chili powder alongside the espresso powder for a subtle spicy kick—it beautifully highlights the deep chocolate and toffee flavors!
Dairy-Free Option: Substitute the unsalted butter with a plant-based alternative and use dark dairy-free chocolate to keep this cookie vegan-friendly without sacrificing richness.
Nutty Twist: For extra texture, fold in chopped toasted pecans or walnuts along with the toffee pieces. The crunch and nutty aroma add a delicious layer to these already decadent cookies.
Seasonal Flair: Around the holidays, I like to sprinkle a bit of flaky sea salt and cinnamon on top before baking—makes them feel festive and cozy!

Step-by-Step: How I Make Chocolate Toffee Cookies Recipe

A close-up of three large chocolate cookies stacked one on top of another, each cookie thick and dark brown with a moist texture, showing spots of melted light brown caramel and milk chocolate chips inside. The cookies have rough, crumbly edges and a rich, dense inside with a mix of gooey and solid textures. Some crumbs and small broken bits lie around the base on a white marbled surface, and the background is dark black that makes the cookies stand out. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Chocolate-Covered Toffee Magic

Start by making your homemade toffee and breaking it into ¾-inch pieces—if you want to skip this step, store-bought toffee works too, but homemade really amps up the flavor. Melt semisweet and milk chocolate gently over simmering water or in short bursts in the microwave until smooth. Toss half a cup of that toffee into the melted chocolate so each piece gets a shiny, delicious coating. Spread this mixture onto parchment paper and let it harden completely. Then, chop into roughly ½-inch chunks to sneak into your cookies for bursts of sweet crunchiness!

Step 2: Prepping for Perfection

Preheat your oven to 375°F and line a large cookie sheet with parchment paper. This ensures even baking and keeps your cookies from sticking—plus, the cleanup is a breeze!

Step 3: Mixing the Dry Ingredients

Whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt in a medium bowl. This blend creates the rich, chocolatey base that makes these cookies stand out, while the leavening agents ensure they puff up just right.

Step 4: Creaming Butter, Sugars & Flavor

Beat the softened unsalted butter with the light brown and granulated sugars, along with vanilla extract, until the mixture looks pale and fluffy—about 2 minutes. This is where the magic of texture begins, giving your cookies that dreamy, soft center. Next, add the egg and sprinkle in the espresso powder, stirring gently until fully combined. The espresso enhances the chocolate deepness without overpowering it—trust me, you’ll notice the difference right away!

Step 5: Bringing the Dough Together

Fold the dry flour mixture into your butter mixture all at once. Just before the flour is fully incorporated, gently fold in the chopped chocolate-covered toffee, making sure every bite will have satisfying chunks of caramelized bliss. Cover the dough and refrigerate it for 30 minutes—this chill time is key to controlling spread and building that iconic thick cookie shape.

Step 6: Shaping Your Cookies

Using a 2-ounce cookie scoop or your hands, form rustic dough balls weighing about 4 ½ ounces (135 grams) each—roughly two scoops per cookie. I love leaving the tops a bit uneven and rough rather than smooth for that bakery-style look. Place the dough balls spaced on your parchment-lined sheet and get ready to bake!

Step 7: Baking to Golden Perfection

Bake your cookies at 375°F for 10 minutes. Then, lower the heat to 350°F and bake for another 5 minutes. The goal? A golden-brown crust with centers that stay soft and almost gooey—this contrast is what makes these cookies irresistible. Keep an eye on them near the end so they don’t overbake.

Step 8: Cooling and Enjoying

Once out of the oven, let the cookies rest on the baking sheet for 3 minutes. This helps them firm up a little so they don’t break when transferring. Then carefully move them onto a wire rack to cool completely—or don’t, if you prefer them warm and melty right away. Either way, prepare to fall in love with every bite!

Top Tip

These tips will help you master the Chocolate Toffee Cookies Recipe like a pro, ensuring every batch comes out thick, gooey, and loaded with toffee goodness.

Chill Your Dough: Refrigerating the dough for 30 minutes is essential to prevent spreading and to develop that signature thick, chunky texture Levain Bakery is famous for.
Don’t Overmix: After adding the flour, gently fold the dough. Overmixing can make cookies tough, so keep it light to maintain softness.
Use a Scale: Weighing each cookie dough ball around 4 ½ oz ensures consistency in size and baking, giving you evenly baked, large cookies every time.
Chocolate-Toffee Combo: Coating the toffee pieces in both semisweet and milk chocolate brings layers of flavor and prevents the toffee from getting soggy in the dough.

How to Serve Chocolate Toffee Cookies Recipe

A close-up image of thick dark brown chocolate dough with chunks of lighter brown chocolate mixed in. The dough is chunky and slightly rough in texture, resting inside a transparent glass bowl. The background shows a white marbled surface partially covered by a red cloth. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a beautiful touch, sprinkle a few extra chocolate-covered toffee pieces on top of the cookies right before baking. When serving, a light dusting of cocoa powder or a small sprinkle of flaky sea salt can deepen the chocolate flavor and add a subtle crunch.

Side Dishes

These indulgent cookies pair perfectly with a creamy vanilla ice cream or a scoop of coffee-flavored gelato to echo the espresso powder’s hint of coffee. For drinks, try a rich latte, a bold espresso, or even a glass of cold milk to balance the cookie's sweetness.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Chocolate Toffee Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 4 days—perfect for enjoying throughout the week.

Freezing

You can freeze the baked cookies by wrapping them individually in plastic wrap and placing them in a zip-top freezer bag. They will keep well for up to 3 months. To bake later, freeze the dough balls instead by shaping them, freezing on a tray, then transferring to a bag. Bake from frozen, adding a few extra minutes to the baking time.

Reheating

Warm stored or frozen cookies in a preheated oven at 300 degrees F for about 5 minutes to revive that melty chocolate and soft center. Alternatively, microwave briefly (10-15 seconds) for a quick snack, but watch carefully to avoid drying them out.

Frequently Asked Questions:

Can I use store-bought toffee instead of homemade?

Yes, you can substitute store-bought toffee if you're short on time. However, homemade toffee adds a fresher, richer texture and flavor that's worth the extra effort.

Why is espresso powder used in this recipe?

Espresso powder enhances the depth and richness of the chocolate flavor without making the cookies taste like coffee. It adds that subtle coffee-infused nuance perfectly complementing the toffee.

How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking is key to controlling spread. Also, using a generous amount of flour and weighing your dough balls helps the cookies hold their thick, chunky shape.

Can I make smaller cookies with this dough?

Absolutely! Just remember that smaller cookies will bake faster. Start checking around 8 minutes and adjust baking time accordingly to avoid overbaking.

Final Thoughts

Making these Chocolate Toffee Cookies at home is like bringing a little slice of Levain Bakery’s magic right into your kitchen. Thick, soft, and packed with chocolate-toffee goodness, these cookies invite indulgence in every bite. With a little patience and love, you’ll have a batch worth savoring again and again. So go ahead—bake, share, and enjoy these cozy, decadent delights with friends and family!