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–+ servings
Chocolate Toffee Cookies

Decadent Chocolate Toffee Cookies You'll Crave Forever

These Chocolate Toffee Cookies are rich, thick, and filled with scrumptious chocolate-covered toffee chunks, perfect for satisfying your sweet cravings.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Cold Unsalted Butter Provides moisture and richness.
  • 1 cup Brown Sugar Adds moisture and a slight molasses flavor; dark brown sugar enhances richness.
  • 1 cup Granulated Sugar Contributes sweetness and texture; substitute with coconut sugar for a unique taste.
  • 2 large Eggs Acts as a binder and adds moisture; ensure they're at room temperature.
  • 3/4 cup Dark Unsweetened Cocoa Powder Delivers an intense chocolate flavor.
  • 2 cups All-Purpose Flour Provides structure.
  • 1 teaspoon Baking Soda A leavening agent that helps the cookies spread.
  • 1 tablespoon Cornstarch Increases tenderness and chewiness.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Espresso Powder Boosts the chocolate flavor.
  • 1 cup Chocolate Covered Toffee Chunks Adds crunch and sweetness.
  • 1 cup Semi-Sweet Chocolate Chips Provides an extra chocolate layer.

Equipment

  • mixing bowl
  • Stand Mixer
  • Baking Sheets
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions for Levain Bakery Chocolate Toffee Cookies
  1. Preheat your oven to 400°F (204°C) and prepare your baking sheets with parchment paper.
  2. In a mixing bowl, combine cold unsalted butter, brown sugar, and granulated sugar. Beat on medium speed for 3–4 minutes.
  3. Add the large eggs and mix for 1 minute until fully incorporated.
  4. Gradually fold in dark unsweetened cocoa powder, all-purpose flour, baking soda, cornstarch, salt, and espresso powder until just combined.
  5. Fold in the chocolate-covered toffee chunks and semi-sweet chocolate chips.
  6. Roll the dough into 6-ounce balls and place them on the baking sheets, spaced 3–4 inches apart.
  7. Bake for 9–11 minutes, keeping an eye on them. The edges should be firm while centers remain soft.
  8. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For thicker cookies, consider chilling the dough for 30 minutes before baking.

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