If you’re a chocolate lover with a soft spot for toffee, this Chocolate Toffee Cookies Recipe is going to become your new favorite treat. Picture big, decadent cookies loaded with melty chunks of chocolate-covered toffee and a subtle espresso kick—pure cookie bliss!

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

Why You'll Love This Recipe

I’ve made this recipe countless times, and I swear each batch tastes just a little better than the last. There’s something magical about the contrast between the crisp edges and the chewy, buttery center packed with chocolate toffee bits.

Big, bold flavor: Deep black cocoa and espresso powder make these cookies irresistibly rich.
Crunch meets chew: Chocolate-coated toffee adds crunch before melting into chewy, satisfying pockets of sweetness.
Levain Bakery inspired: These are large, rustic cookies with that homemade bakery charm.
Simple ingredients: You don’t need anything fancy—just great basics and some homemade or quality store-bought toffee.

Ingredients & Why They Work

Before you start mixing, let’s talk about what goes into these beauties. Choosing good quality chocolate and using black cocoa powder really takes these cookies to the next level. Also, keep your egg at room temp—it helps everything come together smoother.

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: Provides a balanced chocolate bitterness that complements the sweetness of the toffee.
Milk chocolate: Adds creamy sweetness to the chocolate coating on the toffee pieces.
Homemade toffee: Crunchy, buttery toffee chunks are the star—they get coated in chocolate for that perfect combo.
All-purpose flour: The sturdy base that holds the cookie together while keeping it tender.
Black cocoa powder: Gives these cookies their signature deep, dark color and intense chocolate flavor.
Baking powder and baking soda: Leavening agents that create that ideal crumb and rise.
Salt: Balances the sweetness and enhances all the chocolate notes.
Unsalted butter: For richness and that tender, chewy texture we all love.
Light brown sugar: Adds moisture and a subtle molasses undertone for depth.
Granulated sugar: Helps crisp the cookie edges and adds sweetness.
Egg: Binds everything and adds richness; make sure it’s room temperature!
Pure vanilla extract: Brings warmth and roundness to the flavor.
Espresso powder: Just a hint to amp up the chocolate flavor without tasting like coffee.

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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 great thing about this Chocolate Toffee Cookies Recipe is how wonderfully you can experiment with it! Whether it’s tweaking the mix-ins or playing with textures, these cookies are a brilliant canvas for your creativity.

Variation: Swap out the homemade toffee for store-bought for a shortcut — I’ve tried both and while homemade toffee amps up the richness, quality store-bought pieces still make delightful cookies, perfect for a quick fix.
Variation: For a nutty kick, fold in some chopped toasted pecans or walnuts along with the chocolate-covered toffee. It adds a lovely crunch and pairs beautifully with the espresso notes.
Variation: Prefer a dairy-free twist? Use dairy-free chocolate and substitute butter with a plant-based alternative. The cookies still maintain their chewy-crisp magic, making them vegan-friendly with just a few swaps.
Seasonal Twist: Add a pinch of cinnamon or a dash of chili powder to the dough for a cozy, unexpected warmth that's perfect for fall baking sessions.

Step-by-Step: How I Make Chocolate 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: Craft the Chocolate-Covered Toffee Magic

Start by making your homemade toffee, breaking it into ¾-inch chunks—reserve a few extra pieces to sprinkle on top later for that gorgeous, chewy surprise. Melt the semisweet and milk chocolate together gently over simmering water, stirring until silky smooth. Toss half a cup of those toffee pieces into the melted chocolate, making sure each is nicely coated. Spread this mixture out on parchment and let it harden before chopping into ½-inch chunks. This step brings the signature blend of chocolate and toffee that makes these cookies irresistible.

Step 2: Get Your Oven and Dry Ingredients Ready

Preheat your oven to 375 degrees Fahrenheit and line a large cookie 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 the mixture is perfectly blended—this ensures each cookie has that deep, dark chocolate flavor and perfect rise.

Step 3: Cream the Butter and Sugars to Perfection

In a large bowl, use a rubber spatula or electric mixer to cream the soft unsalted butter with light brown sugar, granulated sugar, and vanilla extract. Beat until the mixture is pale and fluffy—it usually takes about 2 minutes. This step is essential for adding air into the dough and keeping those cookies beautifully soft inside with a crisp outside.

Step 4: Add the Egg and Espresso Powder

Next, add the room temperature egg into your creamy butter mixture. Sprinkle the espresso powder on top—this little boost enhances the chocolate flavor without overpowering the cookie. Mix until everything is smoothly combined, giving your dough that rich and fragrant base flavor.

Step 5: Fold in the Dry Ingredients and Chocolate Toffee

Pour the flour mixture into your wet ingredients all at once and fold gently. Before the flour is fully incorporated, add in the chopped chocolate-covered toffee pieces, folding carefully so they’re evenly distributed. This folding technique keeps the dough tender and makes sure every cookie bites into that luscious toffee surprise.

Step 6: Chill the Dough to Lock in Flavor and Shape

Cover your bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling firms up the dough, preventing too much spreading in the oven and helps deepen the cookie’s flavor. Patience here truly pays off!

Step 7: Scoop and Shape Your Cookies

Once chilled, scoop out dough using a 2-ounce cookie scoop (or measure by weight for precision) to make large 4 ½ ounce balls—about 135 grams each. Don’t smooth them into perfect spheres—keep the edges rustic just like Levain Bakery’s famous style. Place them spaced out on the parchment-lined sheet and toss a few extra toffee pieces on top for a stunning finish.

Step 8: Bake Then Lower the Temperature

Bake the cookies in your preheated 375°F oven for 10 minutes, then reduce the temperature to 350°F and bake for an additional 5 minutes. You’re looking for golden tops that still feel slightly soft in the middle—this combo gives you that coveted crisp edge with the chewy center.

Step 9: Cool and Enjoy

Transfer the baking tray to a cooling rack and let the cookies rest for 3 minutes right on the tray. This short cool-down lets them firm up a bit without losing that melt-in-your-mouth texture. Then move them fully to the rack to cool completely—or dive in while still warm if you just can’t wait!

Top Tip

Mastering these Chocolate Toffee Cookies Recipe tips can make all the difference between good and unforgettable cookies. Here are some insights I’ve picked up while baking these delicious treats:

Chilling the Dough: I found letting the dough chill for the full 30 minutes is key to preventing spreading, which gives these cookies their signature thick, rustic shape.
Rustic Shaping: Don’t be tempted to smooth out those dough balls too much! The uneven, rustic form creates the perfect crispy edges with the chewy centers that Levain fans adore.
Mixing the Espresso Powder Last: Sprinkling it on the wet ingredients after adding the egg lets it dissolve evenly, enhancing the chocolate flavor without any bitterness.
Using a Balance of Chocolates: Coating your homemade toffee pieces with a blend of semisweet and milk chocolates strikes the perfect harmony between richness and sweetness.

How to Serve Chocolate 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

These cookies are beautiful on their own, but you can elevate the presentation with a few simple garnishes. Sprinkle a pinch of flaky sea salt on top just after baking to contrast the sweetness and intensify the toffee flavor. For a festive touch, dust with a light layer of cocoa powder or espresso powder. If you want to be indulgent, serve them alongside a dollop of whipped cream or a drizzle of caramel sauce for extra decadence.

Side Dishes

Levain-style Chocolate Toffee Cookies pair wonderfully with coffee or a rich latte to highlight the espresso notes baked into the dough. For a cozy afternoon treat, serve with a scoop of vanilla bean ice cream or some fresh berries to complement the dark chocolate and toffee bits. A warm mug of milk or a smooth hot chocolate also balances the cookie's intense chocolate flavor perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocolate Toffee Cookies in an airtight container at room temperature for up to 5 days. This will preserve their crisp exterior and chewy center. Adding a slice of bread to the container helps keep the cookies moist without making them soggy—a neat little trick I always use.

Freezing

You can freeze the baked cookies for up to 3 months. Place them in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. Alternatively, freeze the cookie dough balls before baking; just thaw in the refrigerator overnight and bake as instructed for fresh cookies anytime.

Reheating

To enjoy warm cookies, reheat them in a 300°F oven for about 5 minutes or microwave individually for 15–20 seconds. This restores that freshly-baked softness and gooey toffee goodness, as if you just pulled them from the oven!

Frequently Asked Questions:

Can I use store-bought toffee instead of homemade?

Absolutely! If homemade toffee isn’t feasible, high-quality store-bought toffee pieces work perfectly. Just make sure they’re coarsely chopped so they coat well with the melted chocolates.

What if I don’t have black cocoa powder?

You can substitute natural cocoa powder, but expect a lighter cookie color and a slightly different chocolate flavor. The cookies will still be delicious!

Why is the dough chilled before baking?

Chilling the dough firms it up, preventing the cookies from spreading too much. This helps you get those thick, bakery-style cookies with a crispy edge and soft center.

Can I skip the espresso powder?

You can omit the espresso powder if you prefer, but it really does deepen the chocolate flavor and adds a subtle coffee note that makes these cookies extra special.

Final Thoughts

Making these Levain Bakery-inspired Chocolate Toffee Cookies has been such a joy—and I hope it will be for you too! Each bite is a little celebration of rich chocolate, buttery toffee, and that wonderful hint of espresso. Whether you’re baking these for a special occasion or a cozy night in, take your time and savor every step. Happy baking!