Whenever I'm craving something rich and irresistibly crunchy, these Chocolate Toffee Cookies Recipe from Levain Bakery never disappoint. Picture the perfect marriage of bittersweet cocoa, bold espresso, and buttery toffee chunks wrapped in a beautifully rustic cookie. Trust me, these large, slightly crispy-on-the-outside, chewy-on-the-inside gems become an instant favorite.

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 still remember my first time biting into one of these beauties—rich chocolate, hints of coffee, and that unexpected crunch of homemade toffee. It’s like every bite tells its own story. Plus, making them feels fancy but is surprisingly straightforward.

Wonderfully complex flavor: The blend of black cocoa, espresso, and toffee creates depth without overwhelming sweetness.
Texture heaven: Crisp edges give way to chewy centers studded with crunchy chocolate-covered toffee.
Impressive yet easy: Rustic shapes mean you don’t need perfect cookie balls—less fuss, more flavor.
Perfect size: These large cookies serve as an indulgent dessert or an afternoon pick-me-up with coffee.

Ingredients & Why They Work

Before you bake, you’ll want to make sure you have all the right ingredients on hand. A quick tip: using homemade toffee will really up your cookie game—it’s buttery, crunchy, and perfectly pairs with the chocolate. Also, black cocoa is a star here for that deep color and rich chocolate taste.

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: Adds richness and balances the sweetness from the toffee perfectly.
Milk chocolate: Gives a creamy, milky layer of flavor for smoothness in every bite.
Homemade toffee: The star crunch element—in larger chunks before coating to keep texture after chopping.
All-purpose flour: The base for structure, holding the mix together just right.
Black cocoa powder: Provides an intense dark chocolate color and deep flavor unique to this recipe.
Baking powder & baking soda: Both work in tandem to give these cookies a subtle lift.
Salt: Brings out the chocolate’s nuances and balances sweetness.
Unsalted butter: Softened to cream with sugars, it creates a tender, chewy crumb.
Light brown sugar: Adds moisture and a hint of caramel flavor.
Granulated sugar: For slight crispness and balanced sweetness.
Large egg: At room temp, it binds ingredients and contributes to cookie texture.
Pure vanilla extract: Enhances all the rich flavors discreetly but effectively.
Espresso powder: Key for a subtle coffee kick that brightens the chocolate taste.

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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

One of the best things about this Chocolate Toffee Cookies Recipe is how easily you can adapt it to suit your taste buds or dietary preferences. Whether you want to add a seasonal twist or adjust textures, these cookies invite your creative touch.

Variation: I love swapping the espresso powder for a teaspoon of instant chicory powder when I want a caffeine-free version that still has that deep, slightly bitter complexity. It works beautifully with the chocolate-covered toffee’s sweetness.
Seasonal Twist: For a festive flair, adding a pinch of cinnamon or a dash of orange zest to the dough makes these cookies feel perfect for holiday gifting or cozy nights.
Dietary Swap: If you prefer a dairy-free treat, try substituting the butter with a firm coconut oil or vegan butter and using dairy-free chocolate for the toffee coating. The texture changes slightly but remains wonderfully satisfying.
Crunch Factor: Don’t hesitate to sprinkle a few extra chocolate-covered toffee chunks on top of each dough ball before baking — it amps up the crunch and makes the cookies look irresistible.

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: Create That Irresistible Chocolate-Covered Toffee

Start by preparing homemade toffee and letting it fully set before breaking it into chunky ¾-inch pieces. Gently melt 3 ounces of semisweet chocolate and 3 ounces of milk chocolate together—either over a double boiler or in short bursts in the microwave, stirring until smooth. Toss about ½ cup of the toffee chunks in this glossy chocolate until each piece is evenly coated. Spread the mixture on a parchment-lined baking sheet and let it harden completely. Once firm, chop the chocolate-covered toffee into half-inch pieces that will become the chewy, crunchy gems throughout the cookie dough.

Step 2: Preheat and Whisk Dry Ingredients

Set your oven to 375 degrees F and line a large cookie sheet with parchment paper to prevent sticking. In a medium bowl, whisk together 1 ¼ cups all-purpose flour, ¼ cup black cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Whisking these together ensures that your leavening is evenly distributed, which helps the cookies rise just right.

Step 3: Cream Butter, Sugars, and Vanilla to Fluffy Perfection

In a large bowl, combine 6 tablespoons of softened unsalted butter along with ⅓ cup packed light brown sugar and 3 tablespoons granulated sugar. Add 1 teaspoon pure vanilla extract. Using a spatula or an electric mixer on medium-high speed, cream these ingredients together until pale and fluffy—about 2 minutes. This step sets the stage for a tender, melt-in-your-mouth texture by incorporating air into the dough.

Step 4: Blend in the Egg and Espresso Powder

Add 1 large room-temperature egg to the creamed mixture and mix until fully combined. Then, sprinkle ¾ teaspoon espresso powder over the batter and stir until it dissolves completely. This espresso touch brightens the cocoa notes and adds that signature coffee-infused depth to every bite.

Step 5: Fold in Dry Ingredients and That Magical Chocolate-Toffee Mix

Add all the dry ingredients to the butter mixture in one go and fold gently until the flour is nearly fully incorporated. Next, fold in the chopped chocolate-covered toffee pieces until evenly distributed throughout the dough. Cover the bowl tightly and chill the dough in the refrigerator for 30 minutes. Chilling firms up the dough, making it easier to handle and helps develop the cookies’ rustic texture during baking.

Step 6: Shape the Dough into Rustic, Chunky Cookies

Using a 2-ounce cookie scoop or your hands, portion out dough balls weighing about 4 ½ ounces (around 135g each). You’ll get roughly 5 large cookies from this batch. Don’t worry about smoothing the dough into perfect spheres — leaving them rustic is key to that signature Levain Bakery look and delightful texture. Place the dough balls on your parchment-lined cookie sheet.

Step 7: Bake and Transform

Bake the cookies at 375 degrees F for 10 minutes. Then, reduce the oven temperature to 350 degrees F and bake for an additional 5 minutes. You’re looking for a golden brown exterior with a still-soft, chewy center — that contrast is what makes these cookies so addictively good. Keep an eye on them near the end to ensure they don’t over-bake.

Step 8: Cool Just Right for the Perfect Bite

After baking, transfer the cookie sheet to a cooling rack and let the cookies rest for about 3 minutes on the tray. This little pause helps them set up just enough so they won’t fall apart. Then, move them onto the rack to finish cooling completely. Once cooled, each cookie reveals its crispy outside and luxuriously soft middle, packed with luscious espresso notes and delicious crunch from those chocolate-covered toffee chunks.

Top Tip

Getting the perfect texture and flavor in these Chocolate Toffee Cookies Recipe is all about technique and patience. Here are some tried-and-true tips to help you bake them just right every time.

Chunky Toffee Pieces: I’ve found that breaking the toffee into larger ¾ to 1-inch pieces before coating with chocolate really helps maintain that delightful crunch after chopping. It’s worth the extra effort!
Don’t Overmix the Dough: Folding the dry ingredients gently prevents the cookies from becoming too dense. Overworking the dough was a mistake I learned to avoid for softer, chewier centers.
Rustic Shapes Shine: Skipping smooth, perfect cookie balls and embracing the rustic, rough mounds makes the cookies look and taste like they just came from Levain Bakery themselves.
Patience with Cooling: Letting the cookies rest on the baking sheet for 3 minutes after baking is key—it helps them set perfectly without losing their soft middle.

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 stunning on their own, but you can add an extra touch by sprinkling a few reserved chocolate-covered toffee chunks on top right before baking for a festive look and a burst of crunch. A light dusting of powdered sugar or a drizzle of melted dark chocolate can also elevate their presentation for special occasions.

Side Dishes

Pair these indulgent Chocolate Toffee Cookies with a rich espresso or a creamy cappuccino to complement the cookie’s coffee notes. For a cozy dessert spread, consider serving alongside vanilla bean ice cream, fresh berries, or a dollop of whipped cream to balance the deep chocolate and toffee flavors.

Make Ahead and Storage

Storing Leftovers

Store your leftover cookies in an airtight container at room temperature for up to 4 days. To keep them soft and chewy, place a slice of bread in the container—the cookies will absorb the moisture from the bread, helping maintain their perfect texture.

Freezing

You can freeze baked Chocolate Toffee Cookies by placing them in a single layer on a baking sheet to flash freeze, then transferring to a freezer-safe bag or container. They’ll keep well for up to 3 months. Alternatively, freeze the cookie dough balls on a tray, then bag them for fresh baking whenever the craving hits.

Reheating

Warm your cookies in a 300-degree F oven for 5 minutes to refresh their gooey centers and melt the chocolate bits slightly. If you’re in a hurry, a quick 15-second zap in the microwave also does the trick to bring back their freshly-baked charm.

Frequently Asked Questions:

Can I use store-bought toffee instead of homemade?

Yes, you can substitute store-bought toffee, but homemade toffee offers a fresher flavor and better texture, especially when coated with chocolate as in this recipe.

Why is black cocoa powder used in this recipe?

Black cocoa powder gives the cookies their deep, rich color and intense chocolate flavor. If unavailable, Dutch-processed cocoa can be used for a lighter color and milder taste.

Why do the cookies need to chill for 30 minutes before baking?

Chilling solidifies the butter and helps the dough hold its shape during baking, resulting in that signature crisp exterior and soft, chewy center.

Can I make smaller cookies instead of large ones?

Absolutely! Just adjust the baking time down slightly to avoid overbaking. Smaller cookies tend to bake faster and may have less of the characteristic chewy texture.

Final Thoughts

Baking these Chocolate Toffee Cookies Recipe is like bringing a touch of Levain Bakery right into your kitchen—a blend of bittersweet chocolate, espresso, and toffee that’s both nostalgic and exciting. Enjoy every rich, crunchy, chewy bite with someone special or keep them all for yourself as a well-earned treat. Happy baking and even happier snacking!