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!
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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.

- 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.
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

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

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:
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.
You can substitute natural cocoa powder, but expect a lighter cookie color and a slightly different chocolate flavor. The cookies will still be delicious!
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.
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!
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Chocolate Toffee Cookies Recipe
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Levain Bakery Coffee Toffee Cookies are large, decadent cookies featuring a rich blend of dark and milk chocolate-covered homemade toffee pieces, a hint of espresso, and black cocoa powder for deep chocolate flavor. These cookies have a crisp exterior with a soft, chewy center, perfect for coffee lovers and chocolate enthusiasts.
Ingredients
Chocolate-covered Toffee
- 3 oz semisweet chocolate
- 3 oz milk chocolate
- ½ cup (100g) coarsely chopped Homemade Toffee (reserve a few extra 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
- 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 according to the referenced recipe and break it into ¾-inch pieces. Melt semisweet and milk chocolate together over simmering water or in the microwave until smooth. Stir in ½ cup of the toffee pieces to coat them evenly with chocolate. Spread the mixture on parchment paper and let set until hardened. Chop into ½-inch pieces.
- Preheat the oven: Set oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until well blended.
- Cream butter and sugars: In a large bowl, cream soft unsalted butter with light brown sugar, granulated sugar, and vanilla extract using a rubber spatula or electric mixer until pale and fluffy, approximately 2 minutes.
- Add egg and espresso powder: Incorporate the egg into the creamed butter and sugar, then sprinkle espresso powder on top and mix until well combined.
- Mix dry and wet ingredients: Fold the flour mixture into the butter mixture all at once. Before fully integrating the flour, fold in the chopped chocolate-covered toffee pieces until evenly distributed.
- Chill the dough: Cover the bowl and refrigerate the dough for 30 minutes.
- Scoop and shape cookies: Using a 2-ounce cookie scoop or hands, portion out dough into 4 ½ ounce balls (about 135g each). Shape them rustic, don’t smooth into balls, and place on the prepared baking sheet.
- Bake the cookies: Bake at 375 degrees Fahrenheit for 10 minutes, then reduce oven temperature to 350 degrees and continue baking for an additional 5 minutes or until cookies are golden on top but still soft inside.
- Cool the cookies: Remove baking tray to a cooling rack and let cookies cool for 3 minutes on the tray before transferring them fully to the rack to cool completely.
Notes
- Use a mix of semisweet and milk chocolate for a balanced chocolate flavor in the toffee coating.
- If you do not have black cocoa powder, you can substitute with natural cocoa powder, but expect a lighter color and slightly different flavor.
- Ensure the egg is at room temperature for better emulsification with the butter and sugar.
- The dough balls should be large and rustic-shaped to mimic Levain Bakery style cookies.
- Chilling the dough helps develop flavor and prevents spreading too much during baking.
- If you cannot make homemade toffee, use high-quality store-bought toffee pieces for convenience.
- The espresso powder enhances the chocolate flavor but can be omitted if desired.
Nutrition
- Serving Size: 1 large cookie (about 150g)
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg




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