Levain Bakery Chocolate Toffee Cookies (Coffee Toffee Cookies)
Rich, decadent, thick chocolate cookies filled with chocolate covered toffee chunks.
Servings: 9
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.