Description

Levain Bakery Coffee Toffee Cookies combine the rich, deep flavors of black cocoa and espresso with crunchy homemade toffee pieces coated in a smooth blend of semisweet and milk chocolate, baked into large, rustic, soft-centered cookies. These indulgent treats feature a perfect balance of coffee bitterness and sweet toffee crunch, perfect for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale

Chocolate-covered Toffee

3 oz semisweet chocolate
3 oz milk chocolate
½ cup (100 g) coarsely chopped homemade toffee, plus extra for topping

Cookie Dough

1 ¼ cups (180 g) all-purpose flour
¼ cup (21 g) black cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons (84 g) unsalted butter, softened
⅓ cup (70 g) packed light brown sugar
3 tablespoons (42 g) granulated sugar
1 large egg, at room temperature
1 teaspoon (5 ml) pure vanilla extract
¾ teaspoon espresso powder

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Instructions

Make the chocolate-covered toffee: Prepare homemade toffee according to the referenced recipe, making a full batch to have extra for snacking. Once set, break it into ¾-inch pieces. Melt semisweet and milk chocolates gently over simmering water until smooth. Add ½ cup of the toffee pieces and coat evenly with the melted chocolate. Spread this mixture on parchment paper and let it harden. Chop into ½-inch pieces for the cookie dough.
Preheat and prepare baking sheet: Preheat the oven to 375 degrees F and line a large cookie sheet with parchment paper for baking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until fully blended.
Cream butter and sugars: In a large bowl, cream the softened butter with brown sugar, granulated sugar, and vanilla extract using a spatula or electric mixer until the mixture is pale and fluffy, about 2 minutes.
Add egg and espresso: Add the egg to the creamed mixture, sprinkle espresso powder on top to dissolve, and mix until fully incorporated.
Combine dry and wet ingredients: Add the flour mixture all at once to the wet ingredients and fold gently until most of the flour is incorporated.
Add chocolate-covered toffee: Fold in the chopped chocolate-covered toffee pieces evenly into the dough. Cover the dough bowl and refrigerate for 30 minutes to chill.
Portion dough: Using a 2-ounce cookie scoop or weighing by hand, portion dough into large balls of about 4 ½ ounces (135 g) each. Leave the balls rustic and do not smooth them.
Bake cookies: Place dough balls onto the prepared baking sheet. Bake at 375 degrees F for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 5 minutes until the edges are golden while the centers remain soft.
Cool cookies: Remove the tray from the oven and cool the cookies on the tray for 3 minutes before transferring them to a wire rack to cool completely.

Notes

Use a kitchen scale for consistent cookie sizes to ensure even baking.
Do not roll the dough into smooth balls; keep a rustic shape for best texture and appearance.
If homemade toffee is not available, high-quality store-bought toffee pieces can be substituted.
Keep an eye on the second stage of baking to avoid overbaking and maintain a soft, gooey center.
Cookies store well in an airtight container for up to 3 days or can be frozen for up to 1 month.

Nutrition

Serving Size: 1 large cookie (approx. 135g)
Calories: 410 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg