Description
Levain Bakery Chocolate Toffee Cookies are the ultimate indulgence, combining rich chocolate, sweet toffee, and a soft, chewy texture.
Ingredients
Scale
- 1 cup cold unsalted butter, cut into small cubes
- 1 cup packed brown sugar
- 2/3 cup granulated 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 (e.g., chopped Heath Bars)
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Cream the butter and sugars in a large mixing bowl for 3–4 minutes until light and fluffy, scraping down the sides halfway through.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, cornstarch, salt, and espresso powder (if using).
- Fold in the chocolate-covered toffee chunks and semi-sweet chocolate chips (if using).
- Portion out 6-ounce balls of dough and place on a parchment-lined baking sheet, pressing extra toffee chunks and chocolate chips onto each cookie.
- Preheat the oven to 400°F (200°C) and bake for 9–11 minutes, or until the edges are set and centers are slightly soft.
- Allow cookies to rest on the baking sheet for 10–15 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use cold butter to create a fluffy texture.
- Adjust the amount of espresso powder to suit your taste preference.
- Cookies can be stored in an airtight container for several days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg