Description
Levain Bakery Coffee Toffee Cookies are rich, decadent treats featuring a chocolate-covered toffee embedded in a black cocoa-infused dough with espresso powder for a subtle coffee kick. These large, soft-centered cookies have a perfect balance of buttery sweetness and crunchy toffee, perfect for coffee lovers and cookie enthusiasts alike.
Ingredients
Scale
Chocolate-covered Toffee:
- 3 oz semisweet chocolate
- 3 oz milk chocolate
- ½ cup coarsely chopped homemade toffee (about 100g, plus extra for topping)
Cookie Dough:
- 1 ¼ cups all-purpose flour (180g)
- ¼ cup black cocoa powder (21g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter (84g), softened
- ⅓ cup packed light brown sugar (70g)
- 3 tablespoons granulated sugar (42g)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract (5ml)
- ¾ teaspoon espresso powder
Instructions
- Prepare the chocolate-covered toffee: Make homemade toffee using your preferred recipe. Break the cooled toffee into ¾ inch to 1-inch pieces. Melt semisweet and milk chocolate in a heatproof bowl over simmering water or in the microwave until smooth. Add ½ cup of toffee pieces and toss to coat evenly. Spread the coated toffee on parchment paper to set and harden, then chop into ½-inch pieces.
- Preheat and prepare baking sheet: Preheat the oven to 375 degrees F and line a large cookie sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, black cocoa powder, baking powder, baking soda, and salt until evenly blended.
- Cream butter and sugars: In a large bowl, cream the softened butter with brown and granulated sugars and vanilla extract using a spatula or mixer until pale and fluffy, about 2 minutes.
- Add egg and espresso powder: Beat in the egg until combined. Sprinkle espresso powder over the mixture and stir until dissolved.
- Combine mixtures: Add dry ingredients to the butter mixture all at once and fold to combine. Before fully mixing in the flour, fold in the chocolate-covered toffee pieces evenly.
- Chill the dough: Cover the dough and refrigerate for 30 minutes to firm up.
- Form cookie dough balls: Use a 2-oz cookie scoop or weigh out 4 ½ oz (135g) portions of dough to make 5 large cookies. Leave them rustic without rolling into smooth balls. Place dough balls on the prepared baking sheet.
- Bake the cookies: Bake at 375 degrees F for 10 minutes. Then reduce oven to 350 degrees F and bake for an additional 5 minutes until the cookies are golden brown on top but still soft in the center.
- Cool: Let cookies cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
- Make the homemade toffee a day ahead for best texture.
- If you don’t have black cocoa powder, use Dutch-processed cocoa powder as a substitute.
- The espresso powder enhances the chocolate flavor but can be omitted if desired.
- Use a kitchen scale for accurate cookie portioning to ensure even baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra crunch, sprinkle a few chocolate-covered toffee pieces on top of dough balls before baking.
Nutrition
- Serving Size: 1 large cookie
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg