If you adore cookies that pack a punch of flavor and texture, then this Coffee Toffee Cookies Recipe is going to be your new obsession. These Levain Bakery-inspired cookies are rich, generously sized, and perfectly blend the bittersweet notes of coffee with luscious chocolate-covered toffee chunks.

The image shows five dark chocolate cookies spread out on a white marbled surface. Each cookie is thick with a slightly cracked, soft texture, and embedded with irregular, chunky pieces of milk and light caramel-colored chocolate on top and within. The cookies appear rich and dense, with the chocolate pieces giving a mix of smooth and slightly rough textures. There are a few broken bits of chocolate on the surface near the cookies, adding a casual feel to the arrangement. 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 Coffee Toffee Cookies Recipe
Top Tip
How to Serve Coffee Toffee Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coffee Toffee Cookies Recipe

Why You'll Love This Recipe

This coffee toffee cookie recipe has quickly become a favorite in my kitchen. The combination of espresso-infused dough with those irresistible crunchy chocolate toffee bits means each bite is a delightful surprise. Plus, they look stunningly rustic and bakery-worthy.

Decadently Flavorful: The espresso powder in the dough gives a subtle but definite coffee kick that balances the sweetness.
Chunky Texture: Bits of homemade chocolate-covered toffee add the perfect crunch and chocolate burst in every bite.
Rustic Charm: The cookies don’t need to be shaped perfectly smooth, so you get those charming, hand-crafted Levain-style lumps.
Simple Ingredients: Easy pantry staples combine to make a cookie that tastes fancy without requiring complicated prep.

Ingredients & Why They Work

Right from the start, choosing the right ingredients makes all the difference with these coffee toffee cookies. I like to use fresh, high-quality homemade toffee for that authentic crunch, and the blend of semisweet and milk chocolate brings the perfect melty sweetness without overpowering the coffee notes.

Flat lay of a small heap of semisweet chocolate squares, a small heap of milk chocolate squares, a small pile of coarsely chopped golden homemade toffee chunks, a small mound of all-purpose flour, a small mound of black cocoa powder, a small pile of light brown sugar, a small pile of granulated sugar, one large whole egg with clean shell, a few sprigs of vanilla beans with one vanilla pod, a small pile of espresso powder, six small cubes of unsalted butter — all arranged symmetrically in simple white ceramic bowls and directly on the surface as appropriate, placed 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 rich chocolate flavor with just the right hint of bitterness to balance the sweetness.
Milk chocolate: Brings smooth, creamy sweetness that melts beautifully over the toffee pieces.
Homemade toffee (coarsely chopped): Provides that buttery, crunchy texture that’s essential for these cookies.
All-purpose flour: Forms the sturdy, tender base of the cookie dough.
Black cocoa powder: Deepens the chocolate flavor while giving the cookies a beautiful dark hue.
Baking powder: Helps the cookies rise just enough to keep them soft and thick.
Baking soda: Aids in leavening and browning for that perfect cookie crust.
Salt: Enhances all the other flavors and prevents the cookies from tasting flat.
Unsalted butter (softened): Brings richness and moisture to the dough.
Light brown sugar: Adds subtle caramel notes and tenderness.
Granulated sugar: Gives structure and helps with crisp edges.
Large egg (room temperature): Binds the ingredients and gives the dough a nice rise.
Pure vanilla extract: Lifts all the flavors with its sweet, warm aroma.
Espresso powder: The secret ingredient — it infuses the dough with that unmistakable coffee depth without bitterness.

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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 parts about the Coffee Toffee Cookies Recipe is how easy it is to tailor to your taste buds or dietary needs. Whether you want to swap chocolates, add nuts, or give it a seasonal twist, these cookies are a fantastic base that welcomes creativity.

Variation: I’ve experimented with using dark chocolate only for the coating, which sharpens the bittersweet coffee edge beautifully. It’s a little less sweet, but oh-so-rich and decadent.
Seasonal Twist: Adding a pinch of cinnamon or a dash of cardamom to the cocoa powder adds a warm, cozy note that’s perfect for fall or winter baking sessions.
Dairy-Free Alternative: Try substituting the butter with a plant-based margarine and ensure the chocolate used is dairy-free to create a vegan-friendly batch without sacrificing flavor or texture.
Nutty Addition: Tossing in some chopped toasted pecans or almonds alongside the chocolate-covered toffee adds a wonderful crunch and nutty depth that pairs brilliantly with the espresso powder.

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

The image shows three thick dark chocolate cookies stacked on top of each other against a dark background. Each cookie is dense and chewy-looking, with rich black-brown dough mixed with large chunks of creamy caramel and melted chocolate chips. The top cookie has a rough, cracked surface revealing gooey orange caramel inside. The middle cookie shows a blend of caramel pieces and chocolate pockets melting together. The bottom cookie has a mix of melty chocolate and caramel bits embedded deep in the dough. The cookies rest on a white marbled surface with scattered crumbs around them. photo taken with an iphone --ar 2:3 --v 7

Step 1: Make the Chocolate-Covered Toffee

Start by preparing your homemade toffee, breaking it into larger ¾- to 1-inch pieces. Melt semisweet and milk chocolates together gently over simmering water or in the microwave—stir often until perfectly smooth. Then, toss about ½ cup of toffee pieces into the melted chocolate, coating them evenly. Spread this chocolate-toffee mixture onto parchment paper and allow it to harden completely. Once set, chop the chocolate-covered toffee into ½-inch pieces. This step is key—it ensures every bite delivers that perfect blend of crunchy toffee and luscious chocolate.

Step 2: Prepare Your Oven and Dry Ingredients

Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until well combined. This helps your cookie dough bake evenly and contributes to that tender, rich texture.

Step 3: Cream Butter and Sugars

In a large bowl, use a rubber spatula or mixer to cream the softened unsalted butter with light brown sugar, granulated sugar, and vanilla extract until the mixture turns pale and fluffy—about 2 minutes. Then add the egg and sprinkle in the espresso powder on top, stirring gently until everything is fully incorporated. This espresso powder is what elevates the cookie’s flavor with a subtle, bold coffee kick.

Step 4: Combine Wet and Dry Ingredients, Fold in Toffee

Fold the flour mixture into the butter and sugar mixture just until almost combined—don’t overmix, or the cookies might turn out tough. Next, fold in the chopped chocolate-covered toffee pieces evenly throughout the dough. Cover the bowl and refrigerate your dough for 30 minutes. This chill time helps maintain the cookies’ thick, rustic shape and intensifies the deep cocoa and coffee flavors.

Step 5: Shape and Portion the Dough

Using a 2-ounce cookie scoop or a kitchen scale, portion the dough into balls weighing about 4 ½ ounces (approximately 135 grams each). You’ll need about two scoops per cookie to get these large, bakery-style cookies. Keep the balls rustic—don’t roll them smooth—to capture that signature Levain look and texture on baking.

Step 6: Bake to Perfection

Bake the cookies at 375 degrees F for 10 minutes. Then, reduce the oven temperature to 350 degrees F and bake for an additional 5 minutes. You’re aiming for golden brown tops with centers that remain slightly soft and chewy—the perfect contrast of textures that makes these cookies utterly irresistible.

Step 7: Cool and Enjoy

Remove the baking sheet from the oven and let the cookies cool on it for 3 minutes to firm up gently. Then transfer the cookies to a wire rack to cool completely. Once cool, these Coffee Toffee Cookies are ready to be devoured—whether enjoyed warm with a cup of coffee or saved for an indulgent treat later.

Top Tip

These tips really helped me nail the perfect texture and flavor in the Coffee Toffee Cookies Recipe—trust me, they’re worth it!

Chill the Dough: Refrigerating the dough for the full 30 minutes was a game changer. It helped keep the cookies thick and rustic — just like the original Levain Bakery style.
Use a Kitchen Scale: Weighing out dough balls at around 4 ½ oz each ensured consistent baking time and that lovely giant cookie feel every single time.
Don’t Overmix: Once you add the flour, fold gently. Overmixing made my cookies tough before I got it right, so light folding keeps them tender with that perfect crumb.
Keep the Dough Rustic: Instead of smoothing the dough balls, I left them rough and chunkier. It gave the cookies their signature uneven, bakery-style charm.

How to Serve Coffee Toffee Cookies Recipe

A close-up of dark brown cookie dough with visible chunks of chocolate or nuts mixed in. The dough looks thick and slightly rough in texture, placed inside a clear glass bowl which is set on a white marbled surface. The dough is piled unevenly with some cracks and crevices on top. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a lovely finishing touch, sprinkle a few extra chopped chocolate-covered toffee bits on top of the cookies just before baking. It adds a gorgeous visual hint of crunch and boosts that toffee flavor with every bite. You can also dust lightly with cocoa powder for a subtle extra coffee kick.

Side Dishes

These coffee toffee cookies are rich enough to enjoy on their own, but if you want to prepare a full dessert spread, consider pairing them with a tall glass of cold milk, a creamy vanilla bean ice cream, or even a scoop of espresso gelato to echo their deep coffee notes beautifully.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled completely, store your Coffee Toffee Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 3 days—perfect for sharing or savoring a few treats throughout the week.

Freezing

You can freeze unbaked dough balls wrapped tightly in plastic wrap and placed in an airtight container for up to 1 month. When ready, thaw the dough in the fridge overnight before baking as per the instructions. For baked cookies, wrap them individually in plastic wrap and freeze in a sealed bag for up to 2 months.

Reheating

To enjoy your stored cookies warm, pop one in the microwave for about 10-15 seconds or warm in a low oven at 300 degrees F for 5 minutes. This softens them slightly and brings out that melty chocolate and toffee goodness again.

Frequently Asked Questions:

Can I use store-bought toffee instead of homemade for this Coffee Toffee Cookies Recipe?

Yes! While homemade toffee offers the best freshness and flavor, you can substitute store-bought toffee. Just be sure to chop it roughly and coat well in melted chocolate to maintain that signature texture and taste.

What can I substitute if I don’t have espresso powder?

Instant coffee powder is a great substitute for espresso powder. Use the same amount to retain the rich coffee hint without overpowering the cookie’s flavor.

Why are the cookies rustic and not smooth balls?

The rustic shape is intentional and mimics the iconic Levain Bakery style. It creates a thick, chunky texture and a beautiful cracked surface that holds lots of toffee and chocolate chunks.

How large are the cookies and how many does the recipe yield?

Each cookie weighs about 4 ½ oz (roughly 135g), making them quite large and satisfying. This recipe yields 5 sizeable cookies.

Final Thoughts

Making these Levain Bakery Coffee Toffee Cookies was such a rewarding experience—both in the kitchen and at the tasting! The way the coffee and toffee flavors come together with rich chocolate makes each bite feel special, like a little homemade treasure. Whether it’s a cozy afternoon treat or a show-stopping dessert for guests, I hope you enjoy baking and sharing these as much as I did. Happy baking!