Description
Levain Bakery Coffee Toffee Cookies are rich, indulgent treats featuring a perfect balance of bittersweet cocoa, espresso, and crunchy homemade chocolate-covered toffee chunks. These large, rustic cookies have a crisp golden exterior with a soft, chewy middle, making them a delightful coffee-infused dessert or snack.
Ingredients
Scale
Chocolate-covered Toffee:
- 3 oz semisweet chocolate
- 3 oz milk chocolate
- ½ cup heaped (100g) coarsely chopped homemade toffee (reserve a few extra pieces for topping)
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 tablespoons (84g) unsalted butter, softened
- ⅓ cup (70g) packed light brown sugar
- 3 tablespoons (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 and let it set. Break into ¾-inch pieces. Melt semisweet and milk chocolate together over simmering water or in microwave until smooth. Combine about ½ cup of toffee pieces with melted chocolate, tossing to coat evenly. Spread mixture on parchment-lined baking sheet and let harden. Chop into ½-inch pieces.
- Prepare the oven and dry ingredients. Preheat oven to 375 degrees F and line a large cookie sheet with parchment paper. In a medium bowl, whisk together all-purpose flour, black cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugars. In a large bowl, combine softened butter, light brown sugar, granulated sugar, and vanilla extract. Use a spatula or mixer on medium-high to cream until pale and fluffy, about 2 minutes.
- Add egg and espresso powder. Mix in the egg until incorporated, then sprinkle espresso powder over the mixture to dissolve and combine fully.
- Fold in dry ingredients and chocolate-covered toffee. Add flour mixture all at once and fold gently until almost incorporated. Add the chopped chocolate-covered toffee pieces and fold until evenly distributed. Cover the bowl and refrigerate the dough for 30 minutes.
- Shape dough and bake. Using a 2-oz cookie scoop or your hands, portion dough into 4 ½ oz (about 135g) rustic balls. Place dough balls on prepared baking sheet without smoothing. Bake at 375 degrees F for 10 minutes.
- Continue baking at lower temperature. Reduce oven temperature to 350 degrees F and bake for an additional 5 minutes, until cookies are golden brown on the surface but still soft in the center.
- Cool the cookies. Transfer baking sheet to a cooling rack and let cookies cool for 3 minutes on the sheet. Then transfer cookies to the rack to cool completely.
Notes
- Use homemade toffee for best flavor; reserve some extra pieces to add on top of the dough for extra crunch and presentation.
- If you don't have black cocoa powder, you can substitute with Dutch-processed cocoa for a lighter color and milder taste.
- Toffee pieces should be broken into larger chunks (¾ inch to 1 inch) before coating to keep proper texture after chopping.
- Do not smooth cookie dough balls; rustic shapes contribute to the cookies' signature texture and look.
- Use a kitchen scale to portion dough accurately for consistent baking results.
- Allow cookies to cool slightly on the baking sheet to finish setting, which helps maintain their soft centers.
Nutrition
- Serving Size: 1 large cookie
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
