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Rich, decadent, dark chocolate cookies filled with chocolate covered toffee chunks. These Levain Bakery Chocolate Toffee Cookies are the perfect chocolate toffee cookie. For extra rich chocolate flavor, add a touch of espresso powder to make Levain Bakery Coffee Toffee Cookies.
Oh, it is a great day when Levain Bakery releases a brand new cookie recipe. You better believe that I am on it!
My daughter, who is my partner and recipe tester alongside me, braved some 4 degree wind chills to be there as soon as they opened…just to try out the new Levain Bakery Coffee Toffee Cookie.
She called me right away so we could analyze them in detail. I sure love my job! This Dark Chocolate Toffee Cookie is an intensely rich, soft chocolate cookie filled with chunks of chocolate covered toffee with just a hint of espresso to bring out the chocolate flavor. These Coffee Toffee cookies are as decadent as you get!
This is a slightly thinner cookie than their original dark chocolate cookies since it is filled with chocolate covered toffee chunks which contributes to the spread of the cookies. I recipe tested this cookie recipe using different flour and sugar amounts to see which worked best and will give you options in the recipe card.
Levain Bakery Chocolate Toffee Cookie Ingredients:
These dark chocolate cookies are filled with chocolate covered toffee chunks and a hint of espresso powder which brings out the chocolate flavor.
- Butter: I suggest using cold butter, cut into small cubes. This allows the cookies to keep their shape better in the oven and remain thick.
- Brown Sugar: Always pack down the brown sugar in a measuring cup. Brown Sugar helps to create soft and chewy cookies.
- Sugar: Gives the cookies those perfect slightly crisp edges and balances out the rich bitterness of the cocoa powder.
- Eggs: Always use large eggs in baking recipes.
- Unsweetened Cocoa Powder: Use a dark, black cocoa powder or see below for substitutes.
- Flour: Use all-purpose flour or a mix of cake flour and all-purpose flour for the most tender cookies.
- Baking Soda: Gives rise to the cookies once they hit the oven.
- Cornstarch: Helps to keep the cookies thick yet soft and keeps them fresh longer.
- Salt: An integral ingredient in baking as it brings out the flavor.
- Espresso Powder (optional): Espresso helps to accentuate the chocolate flavor and makes it more pronounced. Taste the dough and add more espresso powder to your preference.
- Chocolate Covered Toffee: I like to chop up Heath Bars and fold into the cookie dough.
- Semi-Sweet Chocolate Chips (optional): For extra chocolate flavor, add some chocolate chips to the cookie dough.
What type of cocoa powder should I use?
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 which is heavenly.
You can substitute a dark cocoa powder. My other favorite cocoa powder is Callebaut cocoa powder. I can usually find it in the bulk section at Winco for a fraction of the cost of Amazon. The chocolate coffee toffee cookies won’t be as intense but will still have a rich, chocolate taste.
What type of chocolate covered toffee chunks should I use?
You can use regular-sized Heath Bars (or Skor Bars) or miniature Heath Bars, cut into chunks. Some grocery stores sell bagged Heath Bar chunks, but they are in smaller pieces.
How to make Levain Bakery Coffee Toffee Cookies:
- 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.
Cookie Dough Tip:
For accurate and consistent baking, I suggest weighing your cookie dough with a kitchen scale. These cookies weigh 6 ounces each before baking but you can make them smaller.
Baking Tip:
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.
I hope you love these Levain Bakery Chocolate Coffee Toffee Cookies recipe. Let me know how you like them in the comments!
Popular Levain Bakery Cookie Recipes:
If you love bakery-style cookies, I have all of the Levain Bakery copycat cookie recipes for you! I have been sharing them for almost 10 years. Here is a list of all of them…
Levain Bakery Chocolate Chip Walnut Cookies — this is their OG classic bakery-style chocolate chip cookie recipe with walnuts.
Levain Bakery Two Chip Chocolate Chip Cookies — this is their classic bakery-style chocolate chip cookie recipe without walnuts and two chocolate chips.
Levain Bakery Chocolate Peanut Butter Chip Cookies — a dark chocolate cookie filled with peanut butter chips for the chocolate peanut butter lovers!
Levain Bakery Caramel Coconut Chocolate Chip Cookies — this popular cookie recipe is filled with caramel, coconut, and chocolate chips.
Levain Bakery Dark Chocolate Chip Cookies — this decadent dark chocolate cookie recipe is filled with chocolate chips so it has double the chocolate.
Levain Bakery Rocky Road Cookies — this chocolate cookie is filled with chocolate, marshmallows, and almonds (or cashews).
Levain Bakery Oatmeal Raisin Cookies — a hearty, chewy, thick oatmeal cookie filled with raisins.
Levain Bakery Lemon Cookies — this bright, fresh lemon cookie is filled with lemon chips.
Levain Bakery Chocolate Peppermint Cookies — a seasonal holiday chocolate cookie filled with peppermint bark chips.
Levain Bakery Fall Spiced Cookies — a seasonal Fall cookie filled with warm spices and chocolate.
Levain Bakery Black and White Cookies — a chocolate cookie filled with both white chocolate and semi-sweet or dark chocolate chips.
Chocolate Cookie Recipes:
If you love chocolate, check out these other chocolate cookie recipes…
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Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are to die for!! I personally like the addition of espresso for that added chocolate flavor. I was surprised by how much I loved these!
Thank you so much for making this recipe, Lily!