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.
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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.

- 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.
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

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

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:
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.
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.
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.
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!
Print
Toffee Chocolate Cookies Recipe
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 5 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Levain Bakery Coffee Toffee Cookies combine rich black cocoa, aromatic espresso, and crunchy chocolate-covered toffee for an indulgent treat reminiscent of the famous bakery's signature cookies. These large, soft-centered cookies feature a perfect balance of sweet, bitter, and crunchy textures, making them ideal for coffee lovers and dessert enthusiasts.
Ingredients
Chocolate-covered Toffee:
- 3 oz semisweet chocolate
- 3 oz milk chocolate
- ½ cup coarsely chopped Homemade Toffee (about 100g), plus extra for topping
Cookie Dough:
- 1 ¼ cups all-purpose flour (180g)
- ¼ cup black cocoa powder (21g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter (84g)
- ⅓ cup packed light brown sugar (70g)
- 3 tablespoons granulated sugar (42g)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract (5ml)
- ¾ teaspoon espresso powder
Instructions
- Prepare chocolate-covered toffee: Break your homemade toffee into ¾-inch pieces. In a heatproof bowl over simmering water, gently melt the semisweet and milk chocolate, stirring until smooth. Stir in about ½ cup of the toffee pieces until evenly coated. Spread the mixture onto parchment paper and let it harden. Once set, chop into ½-inch pieces.
- Preheat the oven: Set your oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until combined.
- Cream butter and sugars: In a large bowl, cream the softened butter with light brown sugar, granulated sugar, and vanilla extract using a spatula or mixer until light and fluffy, about 2 minutes. Add the egg and espresso powder on top, mixing until fully incorporated.
- Combine dough: Fold the flour mixture into the butter mixture until nearly combined, then fold in the chocolate-covered toffee pieces evenly. Cover the dough and refrigerate for 30 minutes.
- Shape cookies: Using a 2-oz cookie scoop or by hand, portion out dough into roughly 4 ½ oz balls (about 135g each). Keep the dough rustic and avoid smoothing them. Place onto the prepared baking sheet.
- Bake the cookies: Bake at 375 degrees Fahrenheit for 10 minutes. Then reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 5 minutes until the cookies are golden on the surface but still soft in the center.
- Cool cookies: Remove the baking tray and let the cookies cool on it for 3 minutes before transferring them to a wire rack to cool completely.
Notes
- Use homemade toffee prepared in advance for best flavor and texture.
- Black cocoa powder gives the cookies their deep color and intense chocolate flavor; Dutch-processed cocoa is preferred.
- Keep dough rustic for a characteristic Levain Cookie look.
- Refrigerating the dough improves texture and flavor development.
- The espresso powder enhances the chocolate flavor but can be omitted if desired.
- Cookies are large and rich; portion accordingly.
Nutrition
- Serving Size: 1 large cookie
- Calories: 470 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg




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