If you're a fan of indulgent treats, let me introduce you to the ultimate Toffee Chocolate Cookies Recipe that stole my heart — Levain Bakery style! These cookies are a dreamy blend of rich black cocoa, a hint of espresso, and crunchy chocolate-covered toffee that’s pure magic in every bite.

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 Toffee Chocolate Cookies Recipe
Top Tip
How to Serve Toffee Chocolate Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Toffee Chocolate Cookies Recipe

Why You'll Love This Recipe

Honestly, once I made these cookies, they quickly became my go-to when I wanted something special but simple to bake. The balance of flavors and textures is unreal, and every batch fills my kitchen with that cozy, irresistible aroma.

Decadent Flavor: The combination of black cocoa and espresso powder creates a deep, rich chocolate taste that’s anything but ordinary.
Crunchy Surprise: Chocolate-covered toffee pieces add a perfect sweet crunch that elevates the cookie experience.
Soft & Gooey Centers: Despite the size, each cookie stays soft in the middle for that melt-in-your-mouth magic.
Impressively Rustic: These aren’t your typical cookie shapes—they're chunky and rustic, just like Levain’s iconic style.

Ingredients & Why They Work

Before we dive in, let’s chat about the ingredients that make this Toffee Chocolate Cookies Recipe stand out. Using black cocoa powder is key for that velvety dark color and intense chocolate flavor, so make sure to grab Dutch-processed if you can. Also, homemade toffee is the secret weapon here—you’ll want those big crunchy chunks to shine through every bite.

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: Melts beautifully to coat the toffee and balance the milk chocolate’s sweetness.
Milk chocolate: Adds a creamy sweetness that complements the darker chocolate and toffee pieces.
Homemade toffee: For that fresh, buttery crunch with a touch of caramel that’s unbeatable.
All-purpose flour: The foundation for structure and chewiness in these cookies.
Black cocoa powder: Crucial for the cookie’s dramatic color and bold chocolate flavor.
Baking powder, baking soda & salt: Working together, they help the cookies rise and balance the sweetness.
Unsalted butter: Adds richness and tenderness to the cookie dough.
Light brown sugar: Brings moisture and that subtle molasses depth.
Granulated sugar: For a touch of crispness around the edges.
Large egg (room temperature): Binds everything together and helps with the cookie’s texture.
Pure vanilla extract: Enhances all those delicious flavors without overpowering.
Espresso powder: Intensifies the chocolate’s depth with a gentle coffee kick.

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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

The Toffee Chocolate Cookies Recipe is wonderfully versatile, inviting you to tweak it to your heart’s content. Whether you want to amp up the coffee notes or play with different types of chocolate, there's plenty of room to make this indulgence uniquely yours.

Variation: I once swapped out the milk chocolate for white chocolate in the toffee coating. It gave the cookies a creamy contrast to the dark black cocoa, and my coffee-loving friends were pleasantly surprised at the smooth sweetness!
Dairy-Free Twist: Use dairy-free butter and chocolate alternatives to keep these cookies just as luscious but friendly for those avoiding dairy.
Seasonal Spin: During fall, I love adding a pinch of cinnamon and nutmeg to the dough for a warm spicy undertone that pairs beautifully with the espresso.
Extra Crunch: Toss in chopped toasted pecans or walnuts along with the toffee pieces for an extra layer of texture and nuttiness.

Step-by-Step: How I Make Toffee Chocolate 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

Start by breaking your homemade toffee into ¾-inch pieces. Gently melt the semisweet and milk chocolate together over simmering water, stirring until smooth and glossy. Stir in about ½ cup of your toffee pieces and toss to coat every bit. Spread this chocolate-toffee mix on parchment paper and let it harden completely. Once set, chop into roughly ½-inch chunks—you’ll want these in your cookies for that perfect crunch and burst of buttery sweetness.

Step 2: Preheat and Prep Your Baking Sheet

Set your oven to 375 degrees Fahrenheit. While it heats, line a large cookie sheet with parchment paper to keep the cookies from sticking and ensure even baking. This little prep will save you so much cleanup later—trust me on this!

Step 3: Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. This combo is the foundation packed with deep chocolate flavor and the right chemical lift to get those cookies soft and slightly fluffy.

Step 4: Cream Butter and Sugars

In a large bowl, soften your unsalted butter and combine with light brown sugar, granulated sugar, and vanilla extract. Beat or mash these together until the mixture becomes light and fluffy—about 2 minutes. Then add the room-temperature egg and espresso powder. These additions enrich the dough and amplify the coffee flavor, which is such a subtle but crucial star here.

Step 5: Fold in Flour and Chocolate-Covered Toffee

Gently fold the dry ingredients into your butter mixture until almost combined. Before fully mixing, fold in the chopped chocolate-covered toffee pieces evenly throughout the dough. Cover your bowl and pop it in the fridge to chill for 30 minutes. This resting time helps the flavors meld and gives your cookies that signature Levain Bakery rustic texture.

Step 6: Shape Your Cookies

Using a 2-ounce cookie scoop or your hands, portion the dough into balls weighing about 4½ ounces (around 135 grams) each—these are hefty cookies, so size up! Keep the dough slightly rustic; don’t smooth it into perfect spheres. Place the dough balls on your prepared cookie sheet, spaced well apart to allow spreading.

Step 7: Bake to Perfection

Bake your cookies at 375 degrees Fahrenheit for 10 minutes. Then, lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 5 minutes. The goal is a golden surface with a soft, almost gooey center. Watch closely near the end so you catch that perfect moment!

Step 8: Cool and Enjoy

Once out of the oven, let the cookies cool on the baking tray for about 3 minutes before transferring them to a wire rack to cool completely. This little pause lets them set up nicely without losing that tender crumb, making each bite an incredible balance of soft and crunchy.

Top Tip

These tips come straight from my kitchen to yours, crafted to help you nail the delicate textures and rich flavors of the Toffee Chocolate Cookies Recipe every single time.

Keep it chunky: Don’t smooth out the cookie dough balls! That rustic, hand-formed look is key to achieving the Levain-style cookie texture—crispy edges with a soft, gooey center.
Chill for the win: Refrigerating the dough for 30 minutes really helps develop flavor and prevents the cookies from spreading too much, so they bake up thick and indulgent.
Chocolate-coated toffee magic: Make sure to chop your chocolate-covered toffee into uneven, chunky pieces—it adds that delightful crunch and melty texture contrast that makes these cookies so special.
Don’t skip the espresso powder: It’s subtle but powerful—bringing out the deep cocoa flavor without tasting like coffee. I learned this the hard way after omitting it and missing that perfect balance!

How to Serve Toffee Chocolate 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

For an extra touch of elegance, sprinkle a few small shards of homemade toffee or extra chopped chocolate-covered toffee on top of each cookie right after baking while they’re still warm. A light dusting of powdered sugar also adds a lovely contrast to the intense black cocoa.

Side Dishes

These cookies pair beautifully with a creamy cappuccino or a rich espresso for coffee lovers. If you’re serving at a gathering, try a scoop of vanilla bean ice cream or a pour of salted caramel sauce alongside to play up the sweet and bitter notes of the toffee and cocoa.

Make Ahead and Storage

Storing Leftovers

Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 4 days. Keeping them sealed preserves their soft center and crunch from the toffee bits.

Freezing

You can freeze the dough balls wrapped individually in plastic wrap and stored in a freezer-safe container for up to 3 months. When ready to bake, thaw them overnight in the refrigerator and proceed with baking as instructed.

Reheating

To refresh the cookies, warm them in a preheated 350°F oven for about 5 minutes. This melts the toffee slightly and revives the cookie’s soft center, making them taste just-baked.

Frequently Asked Questions:

Can I use store-bought toffee for this recipe?

Absolutely! While homemade toffee gives the best flavor and texture, you can substitute good-quality store-bought toffee. Just be sure to chop it coarsely so it holds up well once coated in chocolate.

Why is black cocoa powder important?

Black cocoa powder provides an intense, deep chocolate flavor and a rich dark color that’s signature to these cookies. Dutch-processed cocoa is preferred because it has a smooth, less acidic taste.

Can I omit the espresso powder?

Yes, if you’re not a coffee fan or don’t have espresso powder on hand, you can leave it out. Just keep in mind it enhances the chocolate flavor and adds depth, so the cookie might taste slightly less complex.

How do I know when the cookies are done baking?

Bake according to the instructions—10 minutes at 375°F, then lower to 350°F for 3-5 more minutes. The cookies should be golden brown on the surface but still soft in the center. They’ll firm up as they cool.

Final Thoughts

Making these Toffee Chocolate Cookies Recipe is like bringing a little piece of Levain Bakery’s magic right into your own kitchen. Their generous size, complex flavors, and the delightful crunch of chocolate-covered toffee make them a truly special treat. Whether you bake them for a cozy afternoon snack, a dessert to impress, or just because you deserve something delicious, these cookies never fail to warm the heart and satisfy the soul. Happy baking!