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
Scale
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
