Description
Levain Bakery Coffee Toffee Cookies are decadent, thick cookies loaded with rich chocolate-covered homemade toffee pieces and a hint of espresso powder for a coffee-infused flavor. These large, soft-centered cookies with a golden brown crust bring the iconic bakery experience to your kitchen.
Ingredients
Scale
Chocolate-covered Toffee
- 3 oz semisweet chocolate
- 3 oz milk chocolate
- ½ cup coarsely chopped homemade toffee (about 100g), plus extra for topping
Cookie Dough
- 1 ¼ cups all-purpose flour (180g)
- ¼ cup black cocoa powder (21g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter (84g), softened
- ⅓ cup packed light brown sugar (70g)
- 3 tablespoons granulated sugar (42g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract (5ml)
- ¾ teaspoon espresso powder
Instructions
- Make the chocolate-covered toffee: Prepare homemade toffee and break it into ¾-inch pieces. Combine semisweet and milk chocolate in a heatproof bowl over simmering water or microwave until smooth. Mix in ½ cup of the toffee pieces to coat evenly. Spread the mixture on a parchment-lined baking sheet and let it harden. Chop the chocolate-covered toffee into ½-inch pieces.
- Preheat the oven: Set the oven to 375 degrees F and line a large cookie sheet with parchment paper.
- Mix dry ingredients: Whisk together flour, black cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugars: In a large bowl, beat softened butter with light brown sugar, granulated sugar, and vanilla extract using a spatula or mixer until pale and fluffy, about 2 minutes. Add the egg and espresso powder, mixing until well combined.
- Combine dough: Fold the flour mixture into the butter mixture all at once. Before fully incorporated, fold in the chocolate-covered toffee pieces evenly. Cover and refrigerate the dough for 30 minutes.
- Shape cookies: Using a 2-oz cookie scoop or your hands, form dough into rustic balls weighing about 4 ½ oz (135g) each, about two scoops per cookie. Place on prepared baking sheets without smoothing the tops.
- Bake cookies: Bake at 375 degrees F for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 5 minutes until the tops are golden brown but the centers remain soft.
- Cool cookies: Let the cookies rest on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
- Use good quality homemade toffee for the best texture and flavor; store-bought can be substituted but homemade is recommended.
- Do not overmix the dough after adding the flour to keep cookies tender and soft.
- Chilling the dough helps prevent spreading and gives the cookies their signature thick texture.
- You can adjust the size of the cookies; just remember the baking time may vary slightly.
- Espresso powder enhances the chocolate flavor without adding a strong coffee taste.
Nutrition
- Serving Size: 1 large cookie
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
