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Levain Bakery Coffee Toffee Cookies

Irresistibly Chewy Levain Bakery Coffee Toffee Cookies Recipe

Delight in the thick, chewy goodness of Levain Bakery Coffee Toffee Cookies, a perfect treat for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsweetened Black Cocoa Powder Provides a deep, rich chocolate flavor
  • 2.5 cups All-Purpose Flour The backbone of your cookie's structure
  • 1 teaspoon Baking Powder Essential for achieving that perfect rise
  • 1 teaspoon Baking Soda Works with baking powder for leavening
  • 0.5 teaspoon Salt Enhances flavors while balancing sweetness
For the Sweetness
  • 1 cup Unsalted Butter Ensure it's softened for easy mixing
  • 0.75 cup Granulated Sugar Sweetens and contributes to crispy edges
  • 0.5 cup Brown Sugar Infuses moisture and a caramel flavor
For Binding and Flavor
  • 1 large Egg Let it come to room temperature
  • 1 teaspoon Pure Vanilla Extract Opt for pure for the best flavor
  • 2 teaspoons Espresso Powder Intensifies chocolate flavor
For the Crunch
  • 1 cup Chocolate-covered Toffee Chop into bite-sized pieces

Equipment

  • Mixing Bowls
  • Baking Sheets
  • parchment paper
  • Mixer
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Prepare the Toffee: Chop chocolate-covered toffee and melt a small amount of chocolate to coat it. Spread on parchment-lined tray to set.
  2. Preheat Your Oven: Preheat oven to 375°F (190°C) and line two baking sheets.
  3. Whisk the Dry Ingredients: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
  4. Cream the Butter and Sugars: In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy. Add egg and vanilla, mixing until incorporated.
  5. Combine the Wet and Dry Mixtures: Gradually fold the dry mixture into the creamed butter, then fold in chocolate-covered toffee.
  6. Chill the Dough (Optional): Chill dough for about 30 minutes for enhanced flavor.
  7. Scoop the Dough: Use a large cookie scoop to portion out 4.5-ounce balls of dough, rolling lightly for smoothness.
  8. Bake the Cookies: Bake in preheated oven for 10 minutes, reduce temperature to 350°F (180°C) and bake for an additional 3-5 minutes.
  9. Cooling Time: Allow cookies to cool on the baking tray for 3 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 400IUCalcium: 20mgIron: 0.5mg

Notes

Measure accurately to ensure the right amount of flour for chewy cookies. Chilling dough is recommended for improved flavor.

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