Description
Levain Bakery Coffee Toffee Cookies combine rich chocolate-covered toffee pieces with a deep cocoa and espresso-flavored dough for an irresistible crunchy and chewy cookie experience. These large, decadent cookies are perfect for coffee lovers craving a sweet, buttery treat with a sophisticated twist.
Ingredients
Scale
Chocolate-covered Toffee
- 3 oz semisweet chocolate
- 3 oz milk chocolate
- ½ cup (100g) coarsely chopped homemade toffee, plus extra 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 tablespoon (84g) unsalted butter, softened
- 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 Chocolate-Covered Toffee: Prepare homemade toffee following a toffee recipe and allow it to set. Break it into ¾-inch pieces. Melt semisweet and milk chocolate together gently using a double boiler or microwave. Toss about ½ cup of the toffee pieces in the melted chocolate until evenly coated. Spread the mixture on parchment paper and allow it to harden. Once set, chop into ½-inch pieces.
- Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, black cocoa powder, baking powder, baking soda, and salt until blended evenly.
- Cream Butter and Sugars: In a large bowl, cream soft butter with light brown sugar, granulated sugar, and vanilla extract using a spatula or electric mixer on medium-high speed for 2 minutes until pale and fluffy.
- Add Egg and Espresso: Add the egg to the butter mixture and mix until incorporated. Sprinkle espresso powder over the top and stir until dissolved and evenly mixed.
- Combine Dry and Wet Mixtures: Add the flour mixture all at once to the butter mixture. Fold gently until nearly combined.
- Add Chocolate-Covered Toffee: Fold in the chocolate-covered toffee pieces evenly into the dough. Cover the dough and refrigerate it for 30 minutes.
- Shape Cookies: Using a 2-ounce cookie scoop or by hand, portion dough into large balls weighing about 4 ½ ounces (135g) each. Leave the balls rustic and do not smooth them out. Place them on the prepared baking sheet, spacing them apart.
- Bake Cookies: Bake the cookies at 375 degrees Fahrenheit for 10 minutes. Then reduce oven temperature to 350 degrees Fahrenheit and bake for an additional 5 minutes until golden brown on the surface but still soft inside.
- Cool Cookies: Remove the baking sheet and let cookies cool on it for 3 minutes. Then transfer cookies to a wire rack to cool completely before serving.
Notes
- For best results, use high-quality espresso powder to enhance the coffee flavor.
- If you don't have homemade toffee, store-bought toffee pieces can be used but homemade is recommended for optimal flavor and texture.
- Chocolate-covered toffee can be made ahead and stored in an airtight container for up to one week.
- Do not roll dough into smooth balls; the rustic shape helps achieve the signature Levain cookie texture.
- Adjust baking time slightly depending on your oven to ensure cookies are golden but soft inside.
Nutrition
- Serving Size: 1 large cookie
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 170 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
