If you love the rich, bold flavors of coffee paired with crunchy, buttery toffee, you’re going to be head over heels for this Crispy Toffee Coffee Cookies Recipe. These large, soft-centered cookies are bursting with espresso, black cocoa, and chocolate-covered toffee that hits every craving perfectly.

The image shows five round, thick dark chocolate cookies topped with broken pieces of light brown and milk chocolate scattered on each one. The cookies have a slightly rough texture with some cracks visible on the surface. The cookies sit directly on a white marbled texture background with small bits of chocolate crumbs around them. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Toffee Coffee Cookies Recipe
Top Tip
How to Serve Crispy Toffee Coffee Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Toffee Coffee Cookies Recipe

Why You'll Love This Recipe

I remember the first time I baked these cookies—they quickly became my go-to for cozy afternoons and impressing friends with something truly decadent. They’re not just cookies; they’re a coffee-lover’s dream come true.

Rich Coffee & Cocoa Flavor: The espresso and black cocoa powder create a deeply satisfying bitterness that perfectly balances the sweetness.
Crunchy & Gooey Contrast: Homemade toffee coated in smooth chocolate adds a delightful crunch that melts into the cookie’s soft center.
Rustic & Impressive: Large, messy, and rustic cookie balls make these treats look bakery-worthy without spending hours decorating.
Simple Ingredients, Stunning Results: No fancy extras—just pantry staples combined creatively for maximum indulgence.

Ingredients & Why They Work

Shopping for this recipe? Grab quality staples and don’t skip the homemade toffee if you can manage it—it really elevates the cookies. Also, using black cocoa powder (not regular cocoa) is key for that deep, dark color and flavor.

Flat lay of a small mound of all-purpose flour, a neat pile of black cocoa powder, a few teaspoons of baking powder and baking soda sprinkled separately, a small pinch of salt, a few tablespoons of unsalted butter cut into chunks, a small heap of light brown sugar, a small heap of granulated sugar, one large whole egg with a clean shell, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of espresso powder, a rustic cluster of coarsely chopped homemade toffee pieces, a simple white ceramic bowl holding chunks of semisweet chocolate and milk chocolate side by side—all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semisweet Chocolate: Adds smooth richness and a balanced bittersweet note that complements the toffee perfectly.
Milk Chocolate: Offers creamy sweetness that tempers the intensity of the semisweet chocolate.
Homemade Toffee: Gives you control over crunch and flavor, plus it pares perfectly with chocolate when coated.
All-Purpose Flour: The sturdy base for chewy yet tender cookies.
Black Cocoa Powder: Provides the distinct dark color and bold chocolate flavor that regular cocoa won’t replicate.
Baking Powder & Baking Soda: Work together to achieve the perfect rise and texture.
Salt: Enhances all the sweet and bitter flavors to make them pop unexpectedly.
Unsalted Butter: For rich flavor and tender crumb, plus control over salt content.
Light Brown Sugar: Adds moisture and a mild molasses undertone that pairs beautifully with coffee.
Granulated Sugar: Provides crispiness to balance the chewy centers.
Large Egg: Binds everything and adds lift and richness.
Pure Vanilla Extract: Enhances all flavors without overpowering the coffee notes.
Espresso Powder: The secret weapon that intensifies coffee flavor without adding liquid.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Toffee Coffee Cookies Recipe is how easy it is to put your personal spin on it. Whether you want to amp up the coffee flavor or swap ingredients to suit your dietary preferences, there’s plenty of room to get creative while still enjoying those rich, toffee-studded bites.

Espresso Boost: If you’re a serious coffee lover like me, sprinkle an extra ¼ teaspoon of espresso powder into the dough for an even bolder coffee kick. It really heightens the depth without overpowering the toffee sweetness.
Nutty Upgrade: For some added texture and warmth, toss in a handful of toasted pecans or walnuts alongside the chocolate-covered toffee. The nuts add a lovely crunch and balance the bittersweet cocoa beautifully.
Dairy-Free Option: I’ve had great success replacing the butter with plant-based margarine and using dairy-free chocolate to cover the toffee pieces. The cookies stay deliciously soft with that perfect rugged look.
Holiday Twist: Around the holidays, I love stirring in a pinch of cinnamon and a sprinkle of flaky sea salt on top before baking. It makes these cookies feel extra festive and cozy!

Step-by-Step: How I Make Crispy Toffee Coffee Cookies Recipe

A close-up of three large chocolate cookies stacked one on top of another, each cookie thick and dark brown with a moist texture, showing spots of melted light brown caramel and milk chocolate chips inside. The cookies have rough, crumbly edges and a rich, dense inside with a mix of gooey and solid textures. Some crumbs and small broken bits lie around the base on a white marbled surface, and the background is dark black that makes the cookies stand out. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create your chocolate-covered toffee pieces

Start by making or obtaining your homemade toffee—if you’re feeling ambitious, the homemade route is fabulous for freshness and flavor. Once your toffee is set, break it into chunky ¾-inch pieces; this helps create that lovely crunch inside each cookie. Melt the semisweet and milk chocolates gently over simmering water, stirring until smooth and glossy. Toss about ½ cup of those toffee chunks in the melted chocolate to coat them evenly. Spread the mix on parchment paper and give it time to harden completely. When set, chop into smaller ½-inch pieces so they’ll blend beautifully into the dough.

Step 2: Prepare your oven and dry ingredients

Preheat your oven to a toasty 375 degrees F and line a large baking sheet with parchment paper to prevent sticking and help with even baking. In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt until everything is perfectly combined and ready to meet your buttery mixture.

Step 3: Cream the butter and sugars to fluffy perfection

In a large bowl, beat your softened butter with the light brown sugar, granulated sugar, and vanilla extract. Use a spatula or electric mixer for about 2 minutes until the mixture turns pale and fluffy — that’s the sign that air is being whipped in, setting the base for wonderfully soft cookies.

Step 4: Bring in the egg and espresso powder

Add your egg to the creamed butter and sugar, then sprinkle the espresso powder on top. Mix everything gently but thoroughly until the egg is fully incorporated and the espresso powder has dissolved. This step layers in that rich coffee flavor that’s signature to this recipe.

Step 5: Combine dry ingredients and fold in the chocolate-covered toffee

Pour the flour mixture all at once into the wet ingredients. Fold the dough gently with a spatula, stopping just short of full incorporation. Then fold in your chopped chocolate-covered toffee pieces, distributing them evenly throughout the dough. This patchwork of chocolate and toffee is what makes these cookies truly irresistible. Cover the dough and pop it in the fridge for 30 minutes to chill—this helps maintain their rustic shape and ensures the gooey centers you love.

Step 6: Portion out large, rustic cookie dough balls

Using a 2-ounce cookie scoop or kitchen scale, portion the dough into five large balls, about 4 ½ ounces (135 g) each. Don’t fuss over making them perfectly smooth—those rustic, uneven shapes bake up with edges that get gloriously golden and centers that stay soft and melty. Place the dough balls on your prepared baking sheet, leaving room for spreading.

Step 7: Bake with a two-stage temperature method for optimal texture

Bake the cookies at 375 degrees F for 10 minutes. Then, reduce the oven temperature to 350 degrees F and continue baking for an additional 5 minutes. This two-step baking helps achieve that crunchy exterior while keeping the centers delightfully soft and slightly gooey. Look for edges turning a warm golden brown; that’s your cue that they’re ready.

Step 8: Let the cookies cool briefly before transferring

Remove the baking sheet from the oven and allow the cookies to cool on the tray for 3 minutes. This short rest lets them firm up slightly, making it easier to transfer them without breaking. Then, carefully move them to a wire rack to cool completely — if you can wait that long before diving in!

Top Tip

These tips will help you master the perfect balance of a crispy edge and soft, gooey center in your Crispy Toffee Coffee Cookies Recipe, just like the iconic Levain Bakery version.

Use a Kitchen Scale: Measuring your dough by weight (4 ½ oz per cookie) ensures consistent size and even baking every time.
Keep Dough Rustic: Avoid smoothing out your dough balls—those rustic edges bake up crispier while the centers stay tender and soft.
Watch the Second Bake Closely: The cookies bake first at 375°F for 10 minutes, then at 350°F for 5 minutes. This two-step method is key to that perfect texture—don’t skip or overbake the second stage!
Chocolate-Covered Toffee: Ensure your toffee pieces are well-coated and chopped into uniform ½-inch pieces so they distribute evenly and add delightful crunch without overwhelming the dough.

How to Serve Crispy Toffee Coffee Cookies Recipe

A close-up image of thick dark brown chocolate dough with chunks of lighter brown chocolate mixed in. The dough is chunky and slightly rough in texture, resting inside a transparent glass bowl. The background shows a white marbled surface partially covered by a red cloth. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle a few extra chocolate-covered toffee bits on top of each cookie dough ball before baking to add an inviting crunch and pretty presentation. You can also lightly dust the baked cookies with a pinch of espresso powder or cocoa powder for an extra hint of coffee flavor and a rustic finish.

Side Dishes

These cookies pair beautifully with a rich cup of black coffee or a creamy latte, making them an ideal afternoon pick-me-up treat. For a cozy dessert platter, serve alongside vanilla bean ice cream or a dollop of whipped cream to balance the deep coffee bitterness and sweet toffee crunch.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature, and they’ll stay fresh and chewy for up to 3 days. Keep them away from heat or direct sunlight to preserve their texture and flavor.

Freezing

To enjoy these treats later, freeze the baked cookies in a sealed container or freezer bag for up to 1 month. Thaw at room temperature before serving for the best taste and texture.

Reheating

Warm the cookies for 8-10 seconds in the microwave or for a few minutes in a preheated 300°F oven to bring back that soft, just-baked gooeyness. Be careful not to overheat, or they’ll become crispy throughout instead of maintaining their soft centers.

Frequently Asked Questions:

Can I use store-bought toffee instead of making it at home?

Absolutely! If you don’t have time to make homemade toffee, use high-quality store-bought toffee pieces. Just be sure to chop them coarsely and coat with melted chocolate for that signature crunch and flavor.

Why do I have to bake the cookies in two stages?

The two-stage baking (first at 375°F, then at 350°F) helps develop the crisp edges while keeping the centers soft and gooey. It’s a little trick that achieves the perfect texture reminiscent of Levain Bakery’s famous cookies.

Can I make smaller cookies?

You can make smaller cookies, but keep in mind that the classic Crispy Toffee Coffee Cookies Recipe yields large 4 ½ oz cookies that balance the textures and flavors perfectly. Smaller cookies will bake faster and may lose the soft center signature.

How long should I chill the dough?

Chilling the dough for 30 minutes is essential. It firms it up to prevent spreading during baking and helps the flavors meld, especially the espresso and cocoa notes. Don’t skip this step!

Final Thoughts

Making these Crispy Toffee Coffee Cookies feels like a little celebration of everything that makes cookies wonderful: rich coffee flavor, the satisfying crunch of toffee, and that unbeatable melty chocolate goodness. Whether served with your morning brew or as a sweet treat after dinner, they’re sure to become a favorite. Enjoy every bite — you deserve it!