If you’ve ever tasted a chocolate cookie that melts in your mouth, you know joy comes in sweet bites. Levain Bakery Chocolate Toffee Cookies are not just any cookies; they are a delightful blend of rich chocolate and crunchy toffee that will make your taste buds sing. Don’t worry if you’re new to baking! This recipe is beginner-friendly and will guide you every step of the way. Let’s create some magic in your kitchen!
The Magic of Chocolate and Toffee in Every Bite
What makes these cookies special? It’s all about the combination of delicious chocolate, sweet brown sugar, and crunchy toffee chunks. Levain Bakery’s cookies are known for their chewy texture and rich flavors. Every bite brings a wonderful surprise, whether it’s the chocolate melting or the crunchy toffee that adds a delightful crunch.
Your Simple Step-by-Step Guide
Baking may seem daunting, but making these chocolate toffee cookies is straightforward and fun. Just follow this easy guide to create your own delicious treats that will impress everyone. You will soon enjoy the warm aroma of baking cookies filling your home!
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)
Directions
- Preheat oven to 400 degrees. In a large mixing bowl, cream 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 the 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. Bake for 9-11 minutes.
- For gourmet cookies, press extra chocolate-covered toffee chunks on top before baking. Let it set up for at least 10 minutes after baking.
Plating for Praise: Serving Your Creation
Once your cookies are out of the oven and cooled, it’s time to serve them! These luscious chocolate toffee cookies are perfect for a cozy dessert after dinner. You can plate them simply on a lovely dish or stack them up for a pop-of-color presentation. They also make wonderful gifts for friends or family members who love sweet treats!
Make-Ahead Magic: Storage Solutions
If you find yourself with leftover cookies (though it’s hard to believe there would be), storing them is simple. Keep the cookies in an airtight container at room temperature for up to a week. If you want to enjoy that fresh-baked taste later, you can freeze them for up to three months. Just place them in a freezer-safe bag, and you can thaw them at room temperature when you’re ready to indulge again!
Chef’s Secrets for Best Results
To ensure your chocolate toffee cookies turn out perfectly, here are a few helpful tips:
- Don’t skip the chilling: If your dough feels warm, chill it for about 30 minutes before baking. Chilled dough helps your cookies keep their shape.
- Weigh your dough: Using a kitchen scale to measure your cookie balls will ensure more even baking, so all your cookies taste just right.
- Use quality ingredients: Go for good-quality chocolate and butter if possible. It makes a big difference in flavor.
Flavoring Your Treats: Fun Variations
Want to switch things up? Here are some tasty variations you can try:
- Add nuts: Chopped walnuts or pecans add an extra crunch and a lovely flavor.
- Use different chocolates: Try dark chocolate or milk chocolate chips instead of semi-sweet for a different taste.
- Add fun spices: A pinch of cinnamon or sea salt can elevate the flavor profile.
Common Questions Answered
Why are my cookies flat?
If your cookies spread too much, it might be because the dough is too warm. Always chill the dough before baking for better results.
Can I use less sugar?
You can reduce the amount of sugar, but it may affect the cookie’s texture and flavor. Start by cutting back a little to see how you like it.
What if I don’t have chocolate-covered toffee?
You can substitute with butterscotch chips or even caramel bits for a different twist!
Conclusion
Making Levain Bakery Chocolate Toffee Cookies is easier than you think. With just a few ingredients and simple steps, you can create cookies that everyone will love. The combination of chocolate and toffee brings joy to every bite. Enjoy your baking adventure, and don’t be afraid to experiment and make this recipe your own!
Are you ready to bake these delicious chocolate toffee cookies? Share your creations with friends, try out a fun variation, or enjoy the sweet satisfaction of your baking skills. Happy baking!
Print
Levain Bakery Chocolate Toffee Cookies
- Total Time: 25 minutes
- Yield: 9
Description
Levain Bakery–inspired chocolate toffee cookies with a deep, intense cocoa flavor and big, bakery-style texture. Packed with chocolate-covered toffee chunks and optional espresso powder, they’re rich, gooey, and perfect for dessert.
Ingredients
- 1 cup cold butter, cut into small cubes
- 1 cup brown sugar, packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (optional, see notes)
- 1/2 cup dark unsweetened cocoa powder
- 2 1/2 cups all-purpose flour (or 1 cup cake flour + 1 1/2 cups all-purpose 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 topping)
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 400°F (204°C). Line a light-colored baking sheet with parchment paper and set aside. Using a light-colored pan (or doubling up pans) helps prevent over-browning.
- In a large mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar for 3–4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
- Add the eggs and vanilla extract (if using). Mix for about 1 minute more, until the mixture is smooth and creamy.
- Fold in the dark unsweetened cocoa powder, flour (or flour blend), cornstarch, baking soda, espresso powder (if using), and salt. Mix just until a thick dough forms.
- Chop the chocolate-covered toffee bars into chunks. Fold the toffee chunks into the dough. If using, fold in the semi-sweet chocolate chips as well.
- Portion the cookie dough into large 6-ounce balls. Using a food scale is recommended for even baking.
- Place the dough balls on the prepared baking sheet, leaving plenty of space between them. Bake at 400°F (204°C) for 9–11 minutes, until the edges are set but the centers still look slightly underbaked.
- Immediately after baking, if desired, press extra chocolate-covered toffee chunks onto the tops of the hot cookies for a gourmet look. Let the cookies set on the baking sheet for at least 10 minutes before serving or transferring to a rack.
Notes
- Levain Bakery has said they don’t use vanilla in their cookie recipes, but if you enjoy the flavor, add 1 teaspoon of vanilla extract to the dough.
- Use a dark cocoa powder (such as Guittard black cocoa or Callebaut) for the signature deep chocolate color and flavor.
- Toffee causes a bit more spreading, so these cookies may be slightly thinner than other Levain-style cookies.
- If your cookies bake up too tall and stay in balls, use the pan-banging method halfway through baking (tap the sheet on the counter) or gently press the dough balls down before baking for a slightly thinner cookie.
- Mini Heath bars chopped into pieces work well for the chocolate-covered toffee chunks.
- A light-colored baking sheet helps prevent the bottoms from over-browning; you can also double up pans for extra insulation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 273 kcal
- Sugar: 25 g
- Sodium: 130 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
