Levain Bakery Chocolate Toffee Cookies Recipe
Levain Bakery Chocolate Toffee Cookies are decadent, rich, and packed with chunks of chocolate-covered toffee, delivering a perfect balance of chewy and crunchy textures. Inspired by the famous New York bakery, these cookies feature a deep chocolate flavor enhanced by espresso powder and are ideal for those who love indulgent chocolate treats with a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies (6 ounces each) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar (packed)
- 2/3 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract (optional)
Dry Ingredients
- 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)
Add-ins
- 8 to 10 ounces Chocolate Covered Toffee Chunks (Heath Bars, chopped; reserve 2 oz for garnishing the top)
- 1 cup Semi-Sweet Chocolate Chips (optional)
Instructions
- Preheat Oven and Cream Butter and Sugars: Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, cream together the cold cubed butter, brown sugar, and sugar using an electric mixer. Continue beating for 3 to 4 minutes until the mixture is light and fluffy, scraping down the sides of the bowl halfway through to ensure everything is evenly combined.
- Add Eggs and Vanilla: Add the eggs and vanilla extract (if using) to the creamed butter and sugar. Beat the mixture for another minute until it becomes smooth and creamy.
- Incorporate Dry Ingredients: Gently fold in the unsweetened cocoa powder, all-purpose flour, cornstarch, baking soda, espresso powder (optional), and salt to the wet mixture until just combined without overmixing to keep the dough tender.
- Fold in Toffee Chunks and Chocolate Chips: Chop the chocolate-covered toffee bars into small chunks and fold them into the dough. If desired, fold in the semi-sweet chocolate chips as well for extra chocolatey goodness.
- Form Cookie Dough Balls: Weigh and roll the dough into 6-ounce balls to ensure even baking. This heavier size is characteristic of Levain cookies, creating a thick, substantial cookie.
- Prepare Baking Sheet and Bake: Place the dough balls on a light-colored, parchment paper-lined baking sheet. Use a light-colored baking sheet or double up baking sheets to prevent the cookie bottoms from over-browning. Bake in the preheated oven for 9 to 11 minutes.
- Garnish and Cool: Immediately after removing from the oven, press some reserved chocolate-covered toffee chunks on top of each cookie to make them look more gourmet. Let the cookies cool and set on the baking sheet for at least 10 minutes before transferring to a wire rack or serving.
Notes
- Using cold cubed butter helps create the thick, chunky texture typical of Levain Bakery cookies.
- Weighing each cookie dough ball (6 ounces each) ensures that cookies bake consistently in shape and texture.
- Light-colored or double-layered baking sheets help prevent the cookie bottoms from burning or becoming too dark.
- Espresso powder is optional, but it enhances the chocolate flavor wonderfully.
- For a softer cookie, pull them out closer to 9 minutes; for slightly more crisp edges, bake closer to 11 minutes.
- Let cookies cool for at least 10 minutes before handling to allow them to set properly and achieve the best texture.
Keywords: Levain Bakery Cookies, Chocolate Toffee Cookies, Chocolate Cookies, Toffee Cookies, Gourmet Cookies
