If you adore cookies with layers of flavor and texture, this Chocolate Toffee Cookies Recipe is going to feel like a sweet little celebration in your mouth. Think rich espresso, deep cocoa, and crunchy chocolate-covered toffee all wrapped up in one decadent cookie—trust me, you’ll want to keep these close by for your next coffee break.

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 honestly can’t get enough of these cookies. Every bite hits that perfect balance between crunchy and chewy, with just the right amount of bittersweet chocolate and espresso to keep things interesting. If you’re a fan of classic Levain Bakery-style cookies, this one’s going to feel like a little box of happiness.

Irresistible crunch and chew: The chocolate-covered toffee pieces add a joyful crunch that contrasts beautifully with the soft, chewy dough.
Bold coffee flavor: Espresso powder enhances the cookie’s richness, giving it that grown-up coffee-shop vibe.
Deep cocoa undertones: Black cocoa powder delivers an intense, dark chocolate flavor without any bitterness.
Big, bakery-style cookies: These generously sized treats are perfect for sharing—or not!

Ingredients & Why They Work

When it comes to gathering ingredients for this Chocolate Toffee Cookies Recipe, quality really shines through. I like to use high-quality chocolates and freshly made toffee if I can, but don’t worry if you go with store-bought options—the cookies will still be fantastic. Here’s a quick rundown of what you’ll need and why each ingredient plays a crucial role in building those signature flavors and textures.

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 and milk chocolate: Combining these gives the toffee coating a smooth, balanced chocolate flavor that’s neither too dark nor too sweet.
Homemade toffee pieces: For a buttery crunch that shines through, homemade is ideal, but good store-bought toffee works in a pinch.
All-purpose flour: The sturdy base that holds together all the rich ingredients and provides the cookie’s structure.
Black cocoa powder: This ingredient gives the dough its striking dark color and delivers that deep, almost fudgy chocolate flavor.
Baking powder and baking soda: Together, they create the perfect rise and texture—light on the inside with just enough spread.
Salt: It enhances all the sweet flavors and balances the rich chocolate and coffee notes.
Unsalted butter: The backbone of richness and chewiness in every bite.
Light brown sugar and granulated sugar: A blend that ensures moistness and caramel notes without over-sweetening.
Large egg: Adds tenderness and helps bind everything together.
Pure vanilla extract: Brings warmth and rounds out the coffee and chocolate elements beautifully.
Espresso powder: The secret hero that floods the dough with that unmistakable coffee kick.

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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

The great thing about this Chocolate Toffee Cookies Recipe is how versatile it can be. Whether you want to amp up the coffee kick or sneak in some nuts for extra crunch, there’s room for your own creative spin!

Espresso Boost: When I’m feeling extra ambitious, I add a pinch more espresso powder. It really brings out that bold coffee flavor that pairs perfectly with the bittersweet cocoa.
Nutty Delight: Try folding in toasted pecans or walnuts along with the chocolate-covered toffee for a nutty texture contrast. I love how it adds an unexpected richness.
Dairy-Free Option: Swap the unsalted butter with a plant-based spread and use dairy-free chocolate to make these cookies vegan-friendly without losing that luscious chew.
Seasonal Twist: In cooler months, a dash of cinnamon or a pinch of chili powder pairs beautifully with the cacao and espresso, adding warmth and a hint of surprise.

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: Crafting the Chocolate-Covered Toffee

This step sets the tone for the entire cookie. Start by making your homemade toffee—breaking it into chunky ¾-inch pieces so they hold up beautifully after baking. Melt equal parts semisweet and milk chocolate gently, either in a double boiler or microwave, stirring frequently until silky smooth. Toss about half a cup of your toffee pieces in the melted chocolate, making sure each piece is luxuriously coated. Spread this mix out on parchment paper and let it chill until the chocolate hardens. Then chop the clusters into rough ½-inch chunks. This chocolate-toffee combo gives the cookies their iconic crunchy yet chewy pockets of bliss.

Step 2: Preheat and Prep Your Workspace

Set your oven to 375 degrees Fahrenheit—perfect for that initial crisp bake. Line a large baking sheet with parchment paper to keep your cookies from sticking and to make cleanup a breeze. Having everything ready here ensures you can move quickly once the dough is ready.

Step 3: Whisk Together the Dry Ingredients

In a medium bowl, whisk your all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until they're completely blended. This mix forms the rich, dark base of your dough and ensures even leavening and balanced flavors throughout.

Step 4: Cream Butter and Sugars Until Fluffy

In a large bowl, use a spatula or an electric mixer to cream the softened butter with brown and granulated sugars, plus the vanilla extract, for about 2 minutes. You'll notice the mixture turn pale and fluffy – that’s your cue you’ve built the perfect base for tender, melt-in-your-mouth cookies.

Step 5: Add Egg and Espresso for Deep Flavor

Mix in the room temperature egg until it’s fully incorporated. Then sprinkle the espresso powder over the mixture and stir well until the coffee flavor melds seamlessly into the dough. The espresso deepens the chocolate notes and adds a subtle, sophisticated kick.

Step 6: Combine Dry and Wet Mixtures, Then Fold in Toffee

Add all the dry ingredients into the butter mixture at once. Gently fold everything together until nearly combined – you want to avoid overmixing to keep that tender crumb. Just before the flour is fully mixed in, fold in your chocolate-covered toffee pieces evenly. This ensures every bite is studded with crunchy, gooey bits.

Step 7: Chill the Dough

Cover the dough and pop it into the fridge for 30 minutes. This helps the flavors meld and firms up the dough, making it easier to portion while preserving those signature chunky, rustic cookie shapes.

Step 8: Shape Big, Rustic Cookie Balls

Using a 2-ounce scoop or your hands, form large, 4 ½ ounce (about 135g) balls of dough. Resist the urge to smooth them out — leaving them rustic and rough helps achieve the Levain Bakery-style texture. Space them generously on your parchment-lined baking sheet so they have room to spread.

Step 9: Bake in Two Stages for Perfect Texture

Bake at 375 degrees Fahrenheit for 10 minutes to start. Then lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 5 minutes. You want the cookie tops golden brown while the centers remain soft and chewy. Keep an eye on them—they should look just set but still invitingly tender.

Step 10: Cool and Enjoy

Let the cookies rest on the baking sheet for 3 minutes to firm up before transferring to a wire rack to cool completely. This brief cooling lets the texture settle perfectly—crunchy edges with a soft, luscious middle. Then, dive in and savor every decadent bite!

Top Tip

Getting these Chocolate Toffee Cookies just right is a joyful balance of patience and attention to detail. These tips come straight from my time experimenting to master Levain Bakery’s iconic cookie experience at home.

Keep the Toffee Chunky: Don’t over-chop your toffee pieces after coating them in chocolate – those ½-inch chunks create the perfect addicting crunch and gooey surprise.
Rustic Dough Rocks: Avoid smoothing the dough balls before baking. Leaving them rustic ensures that signature Levain texture: crunchy outside and soft, chewy inside.
Watch Your Oven Temperature: Baking at 375°F first and then lowering to 350°F for the last few minutes creates that perfect golden exterior without drying out the cookie.
Chill Time is Key: Don’t skip the 30-minute refrigeration. It firms up the dough for easy shaping and helps develop richer flavors.

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

A light dusting of cocoa powder or a sprinkle of flaky sea salt on top of the cookies straight from the oven elevates the already decadent flavor. For extra decadence, drizzle a little melted semisweet chocolate over the cookies once cooled, or press a few extra chocolate-covered toffee bits gently on top just before baking for a stunning presentation.

Side Dishes

These cookies pair wonderfully with a pour-over coffee or a rich espresso to echo the coffee tones inside the dough. I also love serving them alongside a scoop of vanilla bean ice cream or a glass of cold milk to balance their intense flavor and buttery richness.

Make Ahead and Storage

Storing Leftovers

Keep leftover Chocolate Toffee Cookies in an airtight container at room temperature for up to 4 days to maintain their crisp exterior and chewy center. If you want them fresher longer, refrigerate them but bring to room temperature before serving.

Freezing

These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag and store for up to 3 months. Thaw overnight at room temperature before enjoying.

Reheating

If you crave that fresh-baked warmth, pop a cookie in the microwave for about 10 seconds or gently warm it in a 300°F oven for 5 minutes. This little trick revives the softness and brings out those melting pockets of toffee and chocolate all over again.

Frequently Asked Questions:

Can I use store-bought toffee instead of homemade?

Yes, you can use store-bought toffee pieces if you’re short on time. However, homemade toffee gives a fresher flavor and the best texture for coating in chocolate and baking into the cookies.

Why is chilling the dough important?

Chilling the dough firms it up, making it easier to handle and shape. It also allows the flavors to meld together, resulting in a richer, more developed taste in your finished cookies.

How do I know when the cookies are done?

Bake until the cookies are golden brown on the surface but still soft in the center. They might seem slightly underbaked, but they’ll firm up while cooling for the perfect chewy and crunchy texture.

Can I make the chocolate-covered toffee ahead of time?

Absolutely! The chocolate-covered toffee can be made up to one week in advance and stored in an airtight container, making your cookie baking day even easier.

Final Thoughts

These Chocolate Toffee Cookies are truly a labor of love that reward you with each decadent bite. Whether you’re baking them for a cozy night in, gifting to friends, or impressing at your next gathering, they bring together nostalgic comfort and bold, sophisticated flavors in one marvelous cookie. So grab your apron, savor every step, and enjoy baking these treasured treats that always disappear too fast!