Description
Levain Bakery Coffee Toffee Cookies are large, rich, and decadent cookies combining dark and milk chocolate-covered homemade toffee with a tender coffee-infused cocoa cookie dough. These cookies deliver a perfect balance of crunchy toffee, deep chocolate flavor, and a hint of espresso, baked to golden perfection.
Ingredients
Scale
Chocolate-covered Toffee
- 3 oz semisweet chocolate
- 3 oz milk chocolate
- ½ cup (100g) coarsely chopped Homemade Toffee (reserve a few extra pieces for topping the dough)
Cookie Dough
- 1 ¼ cups (180g) all-purpose flour
- ¼ cup (21g) black cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon (84g) unsalted butter, softened
- ⅓ cup (70g) packed light brown sugar
- 3 tablespoon (42g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- ¾ teaspoon espresso powder
Instructions
- Make the chocolate-covered toffee: Prepare homemade toffee separately and break it into ¾- to 1-inch pieces. Melt semisweet and milk chocolate together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Toss about ½ cup of toffee pieces into the melted chocolate to coat evenly. Spread mixture on parchment paper and let it harden. Chop into ½-inch pieces for the dough.
- Preheat the oven: Heat your oven to 375 degrees F and line a large baking sheet with parchment paper for the cookies.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Cream butter and sugars: In a large mixing bowl, cream together softened butter, light brown sugar, granulated sugar, and vanilla extract using a rubber spatula or an electric mixer until pale and fluffy, about 2 minutes. Add the egg and sprinkle espresso powder over the mixture, stirring until well incorporated.
- Combine wet and dry ingredients: Fold the flour mixture into the butter mixture until almost incorporated. Then gently fold in the chopped chocolate-covered toffee until evenly distributed throughout the dough. Cover and refrigerate the dough for 30 minutes.
- Shape the cookies: Using a 2-oz cookie scoop or a kitchen scale, portion the dough into 4 ½ oz (about 135g) balls. Place well-spaced dough balls onto the prepared baking sheet without rolling them smooth, leaving a rustic shape.
- Bake the cookies: 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 cookies are golden brown on top and still slightly soft in the center.
- Cool the cookies: Remove the baking sheet from the oven and let the cookies cool on it for 3 minutes. Transfer cookies to a wire rack to cool completely before serving.
Notes
- For best flavor, use fresh homemade toffee and break it into larger chunks before coating with chocolate.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Keeps the dough balls rustic instead of smooth for a characteristic Levain bakery look.
- Refrigerating the dough for 30 minutes helps the cookies keep their shape and intensifies flavors.
- Use a kitchen scale for accurate cookie portions to ensure consistent baking and size.
- If espresso powder is unavailable, instant coffee powder can be used as a substitute.
- Store baked cookies in an airtight container to maintain freshness for up to 3 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
