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
Scale
- 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