Introduction

These Levain Bakery Chocolate Toffee Cookies are rich, decadent, and filled with irresistible chunks of chocolate-covered toffee. Perfect for anyone who loves a cookie with a crisp exterior and a gooey, chocolatey center. They bring bakery-quality indulgence straight to your home kitchen.

A close-up view of a stack of three dark chocolate cookies placed on a white marbled surface, each cookie broken in half to reveal gooey layers inside. The cookies have a rich black-brown color with uneven, soft textures and chunks of melted milk chocolate and peanut butter swirled through them. The top cookie shows a visible chunk of peanut butter candy embedded in the center, while the middle and bottom cookies reveal melted, shiny chocolate and peanut butter bits spread throughout the thick, chewy dough. Small pieces of peanut butter candy pieces are scattered around the stack. The overall look is gooey, rich, and decadent. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cold butter, cut into small cubes
1 cup packed brown sugar
2/3 cup sugar
2 large eggs
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 (such as Heath Bars, chopped; reserve 2 oz for garnishing)
1 cup semi-sweet chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, cream together the cold butter, brown sugar, and sugar for 3 to 4 minutes until the mixture is light and fluffy. Be sure to scrape the sides of the bowl halfway through to ensure even creaming.
Step 2: Add the eggs and vanilla if using, then mix for an additional minute until the mixture is smooth and creamy.
Step 3: Gently fold in the unsweetened cocoa powder, flour, cornstarch, baking soda, espresso powder (if using), and salt until just combined.
Step 4: Chop the chocolate covered toffee bars into chunks. Fold them into the dough along with the semi-sweet chocolate chips if you choose to include them.
Step 5: Divide the dough into 6-ounce balls. Using a food scale is recommended for even-sized cookies and consistent baking.
Step 6: Place the dough balls on a light-colored baking sheet lined with parchment paper. Using a light-colored sheet or doubling up your cookie sheets helps prevent over-browning on the bottoms. Bake for 9 to 11 minutes.
Step 7: For a professional look, press a few reserved toffee chunks on top of each cookie immediately after baking. Let the cookies cool and set for at least 10 minutes before serving.

Tips & Variations

Use a food scale to weigh each cookie dough ball for uniform size and even baking.
Doubling up cookie sheets can prevent bottoms from becoming too dark during baking.
Adding espresso powder enhances the deep chocolate flavor but can be omitted if preferred.
Try swapping semi-sweet chocolate chips with milk or dark chocolate chips for a different sweetness balance.
If you can’t find chocolate covered toffee, chopped Heath Bars or other toffee candy bars work great as substitutes.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature before enjoying. Reheat briefly in a microwave or oven for a freshly baked feel.

How to Serve

The image shows five thick, dark chocolate cookies placed on a white marbled surface. Each cookie is round and slightly cracked on the surface, revealing a moist texture. On top of every cookie, there are several large, uneven chunks of light brown and milk chocolate pieces scattered. The cookies have a rough and dense look with a rich, almost black-brown color, while the chocolate pieces add contrast with their lighter shades and smooth texture. Around the cookies, there are a few broken chocolate shards that match the toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter but reduce or omit additional salt in the recipe to avoid the cookies becoming too salty.

Can I make these cookies vegan?

This recipe relies on butter and eggs for texture and flavor, but you could try substituting plant-based butter and flax eggs. However, the texture and taste may differ from the original.