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
Scale
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
