You can now enjoy the taste of New York's most famous bakery at home with the most incredible limited edition Levain Bakery Coffee Toffee Cookie recipe! This is a copycat recipe for homemade thick dark chocolate cookies that have the same great texture and flavor as the popular seasonal winter flavor from Levain Bakery in New York. They are super thick with intense color from black cocoa, rich vanilla flavor infused with coffee and plenty of chocolate coated toffee. They have that signature large size and crusty exterior with a soft and slightly fudgy interior. I can guarantee these are even better than the original as I'm using homemade toffee which is so easy to make and incredibly addictive. Be sure to read down below in the post to learn about cookie science and see my expert baking tips for achieving the best NYC-style chocolate chip cookies. If you love this recipe, then be sure to check out my original Levain Copycat Walnut Chocolate Chip Cookies and these irresistible Caramel Coconut Chocolate Chip Cookies.
WHY THIS RECIPE WORKS
- Easy to make - the recipe is simple and I actually find the best results come from when you mix it by hand with a wide spatula.
- Big bakery-style chocolate chip cookies - just like Levain Bakery, these cookies are huge at 4 ½ oz each, which is actually less than their original 6 oz cookie. I just can't always commit to that much cookie at once and I think 4 ½ oz is a good size for an at-home version.
- Chocolate vanilla flavor - these cookies have a distinct roasted cocoa flavor from black cocoa powder. They are not overly sweet with underlying notes of natural vanilla.
- Crunchy outside - like the original cookies, these have a thick crusty exterior that is so satisfying to bite into.
- Coffee cookies - espresso powder adds coffee flavor that complements the black cocoa and creates a mocha flavor profile.
- Soft gooey middles - beneath the crunchy surface is a soft brownie-like cookie that is perfectly set - not raw, but also not dry. It's the perfect amount of softness.
- Homemade toffee - I use my easy homemade toffee and cover it with chocolate to mix into the cookie dough. It is DELICIOUS. You can also use store-bought Skor bits, but it doesn't take that much more effort and the payoff is huge!
WHAT IS SO SPECIAL ABOUT LEVAIN BAKERY COOKIES?
These bakery-style cookies are known for there huge size - a whopping 6 oz each! People often cut the cookie into quarters to share with friends since they are so large. They are very thick and chunky with a crunchy surface and soft, gooey centers. They are also loaded with chocolate chips.
THE SECRET TO MAKING LEVAIN BAKERY COOKIES
Levain cookies get their shape and size from a low ratio of butter compared to egg. That means there is more egg in this recipe compared to most other chocolate chip cookie recipes. There is also a bit of baking powder to help them puff up instead of spread out. They are also baked at a high temperature to set the outside and create a crusty exterior with soft centers.
COOKIE SCIENCE: HOW TO MAKE LEVAIN BAKERY CHOCOLATE CHIP COOKIES AT HOME
You can certainly expect some secret tips from me since I am a Food Scientist after all. The secret to making Levain Bakery Chocolate Chip Cookies comes down to chemistry. Firstly it is about ingredient ratios. The amount of butter, sugar, flour and egg is very important.
- Ratio of Butter: Getting the right amount of butter to egg and flour ratio is very important to achieve the crunchy crusty exterior and tall, thick size for a cookie that doesn't spread too thin. Too much butter and not enough flour in this recipe make them spread out more and be too crisp while too much flour can make them dry and bland.
- Sugar ratio: This recipe has less sugar compared to my Bakery-Style Chocolate Chip Cookies since they are meant to be thick and crusty, but not caramelized. Less sugar means less spread. Just like the Levain Chocolate Chip Walnut Cookies, these Coffee Toffee cookies have a rustic bumpy appearance with peaks and valleys.
- Egg ratio: The liquid in egg serves to help dissolve sugar in the dough and this recipe has more egg compared to my Bakery-Style Chocolate Chip Cookies to keep them soft and puffy.
- Amount of Flour: This recipe has a higher flour:butter ratio to make thick cookies that set quickly on the outside. It is so important to either weigh your ingredients using a scale, or measure your flour correctly without packing it into your measuring cup. Too much flour will lead to thick cookies, but they will be more crumbly and less gooey inside. Too little flour will make a very soft dough that will spread too much.
- Baking soda: Not only is baking soda important to help the cookies spread, but it also gives them color. Baking soda is an alkaline ingredient (the opposite of an acid), and the Maillard Browning reaction is encouraged in an alkaline environment. Too much baking soda means the cookies will spread too much and may burn too quickly, while not enough means the cookies will not spread much at all and will be pale in color.
- Baking powder: Although I don't prefer baking powder in chocolate chip cookies (read about it here), it has a function in Levain-style cookies. Baking powder will help the cookies puff up for taller cookies and delay browning so we can bake at a higher temperature and for longer so they aren't still raw inside by the time the surface is browned.
- Chilling the cookie dough: Refrigerating the cookie dough is not necessary for this recipe since the texture is meant to be crunchy on the outside and soft in the middle instead of chewy all the way through. The higher flour:butter ratio and the addition of baking powder to keep the dough more acidic means that the cookie dough will set fast enough so that chilling isn't necessary to control the spread. That being said, I do like to let this particular dough sit for 20-30 minutes before baking because it benefits the chocolate flavor by allowing the cocoa to fully hydrate.
WHAT'S THE DIFFERENCE BETWEEN BAKING POWDER AND BAKING SODA?
Baking soda is pure sodium bicarbonate, which is an alkaline (basic - high pH) compound that will react with acids when when dissolved in liquid to react rapidly and create carbon dioxide gas bubbles. In generally creates a more coarse, open texture.
Baking powder is a mixture of baking soda and powdered acids so it does not need additional acid ingredients to react. Once it comes into contact with a liquid, the powdered acid and base dissolve and react with each other to create carbon dioxide bubbles. Most retail baking powder products are double acting, which means that they contain two different powdered acids that react at different speeds and with different stimulants. One reacts immediately upon mixing with water while another only reacts after exposure to heat during baking. Baking powder generally creates a finer, more crumbly texture.
WHAT IS MAILLARD BROWNING?
Maillard Browning or the "Maillard Reaction" is a delicious chemical reaction between the amino acids in proteins and certain sugars (called reducing sugars) that creates the beautiful brown color and flavor of chocolate chip cookies. When the proteins from egg and flour react with these sugars, they form brown compounds that taste like caramel, toffee, roasted nuts and toasty bread. YUM! This is the same reaction that happens when you sear a steak or bake bread.
INGREDIENTS FOR LEVAIN BAKERY CHOCOLATE CHIP COOKIE
- Butter - there is no substitute for butter in chocolate chip cookies in my opinion! It is the foundation of the rich flavor after all. In this recipe, you can use salted or unsalted butter, but if you choose salted then I recommend reducing the added salt by about ⅛ teaspoon.
- Granulated sugar - this recipe uses a combination of simple white granulated sugar and brown sugar. White sugar helps create the crunchy exterior. I wouldn't recommend reducing the sugar because it will compromise the texture and browning.
- Brown sugar - I prefer light brown sugar for this recipe since Levain cookies don't have a rich molasses flavor. The addition of baking powder means that the acidity of dark brown sugar isn't as necessary to react with baking soda.
- Egg - you'll need one whole egg for this recipe. You can easily double or triple the batch to make more.
- Pure vanilla extract - good vanilla is absolutely essential to making delicious chocolate chip cookies. I like this Madagascar Bourbon Vanilla extract.
- Salt - don't leave out the salt! It really elevates the rich buttery flavors! It also enhances the chocolate taste and balances the sweetness. I also love to top cookies with flaky sea salt after they're baked.
- All purpose flour - regular unbleached all-purpose flour makes the best chocolate chip cookies in my opinion.
- Cocoa powder - Levain bakery uses black cocoa powder to create that intense black color.
- Homemade toffee - this will make these cookies stand out! I cover it in a blend of dark and milk chocolate for just the right flavor balance, let it set and chop it up before adding it to the cookie dough. It is sublime. You can also use Skor bits if you don't feel like making it yourself, but having these larger pieces by making your own makes for better texture in the cookies. It actually stays crunchy and is so unique!
STEP BY STEP INSTRUCTIONS
- STEP 1). Make the chocolate-covered toffee. Make my homemade toffee using this recipe here. You only need half a batch for this cookie recipe, but I encourage you to make the full recipe to snack on the rest. Let it set and break it up into ¾-inch pieces. Combine dark and milk chocolate in a heatproof bowl set over a saucepot of simmering water and melt gently while stirring until completely smooth. You can also do this in the microwave. Measure out about ½ cup of toffee pieces and add them to the melted chocolate. Toss them to coat evenly. Scrape the mixture out onto a parchment-lined baking sheet and spread it out. Let it set until the chocolate has hardened, then chop it up into ½-inch pieces.
- STEP 2). Blend together butter and sugar. Combine soft butter with both sugars and vanilla extract in a large bowl or the bowl of a stand mixer. Mix by hand using the "creaming method" with a wide rubber spatula to smear the butter and sugar together and mix vigorously until smooth, pale and fluffy. You can also use a handheld mixer. If you use a stand mixer, secure the paddle attachment and mix on medium speed for 2 minutes.
- STEP 3). Mix in egg. Add the egg and mix until well incorporated.
- STEP 4). Combine dry ingredients. Sift flour, cocoa powder, baking powder, baking soda and salt in a separate bowl and whisk it to blend evenly. Then, add it to the butter mixture and mix it in until evenly combined.
- STEP 5). Fold in toffee. Add chocolate-covered toffee pieces and fold them through the dough.
- STEP 6). Chill the dough. Cover the bowl with plastic wrap and place in the fridge for 30 minutes while you preheat the oven.
- STEP 7). Portion dough. Use a 2-oz cookie scoop to portion dough so you get 4 ¼ oz portions. You will need two scoops per cookie. Alternatively you can divide the dough into 5 portions. Leave the dough balls rustic and don't roll into smooth balls.
- STEP 8). Bake. Place them onto prepared baking sheets spacing them 3 inches apart and bake for 10 minutes, then reduce oven to 350°F and bake for another 5-7 minutes until golden brown on the surface and still soft in the middle. Transfer baking tray to a rack and let cool for 3 minutes before transferring to the rack to finish cooling.
EXPERT TIPS FOR BAKERY-STYLE CHOCOLATE CHIP COOKIES
- Don't skip the salt. The right amount of salt is so important to deepen the flavor of these Levain Bakery-inspired cookies.
- Use regular large size eggs. Large eggs weigh 57g. Using an extra large egg will add up to 2 teaspoons more liquid to the cookie dough which can throw off the moisture balance and make the cookies spread too much.
- Mix the egg in thoroughly. There is a high ratio of egg to butter and sugar compared to most other chocolate chip cookie recipes which means there is more moisture compared to fat and sugar. This means that it will take a bit more effort to emulsify the ingredients, so be sure to scrape down the sides of the bowl several times during mixing until the mixture looks smooth.
- Use couverture chocolate. Couverture chocolate is chocolate that is designed for enrobing, coating and dipping. It is the chocolate used by professional chocolatiers because it has a high cocoa butter content to make it more fluid. This extra cocoa butter gives chocolate excellent meltability so it will melt into the cookie dough during baking which helps it to stay ooey gooey. Couverture chocolate bakes into the cookie rather than holds its shape so you get glistening puddles of chocolate that coat pieces of crunchy toffee. These couverture dark chocolate chips are incredible, or you can also chop chocolate from a couverture block.
- Don't break up the toffee into tiny bits. This recipe works best when you break it up into medium pieces about ½ inch to 1-inch in size. That's because when you coat it in chocolate, you will chop it up again anyway. The purpose of coating it in chocolate like this instead of just spreading a thing layer of chocolate over the toffee is that it helps the chocolate and toffee adhere better. Sometimes when you go to chop a slab of chocolate coated toffee, the chocolate layer will separate from the toffee that that's not the effect we're after in this recipe.
- Use a kitchen scale. For best results, weigh your ingredients according to the measurements in the recipe card below using a kitchen scale.
- Use a cookie scoop to portion dough evenly so each cookie bakes at the same rate. You can also use a scale and weigh out 125g of cookie dough.
HOW TO MAKE THICK CHOCOLATE CHIP COOKIES
- Creaming the butter and sugar until pale and fluffy. Mix the butter with sugar vigorously until lightened in color and fluffy. This incorporates air to build structure in the dough to hold gases produced by baking powder and baking soda.
- Use baking soda AND baking powder - Baking soda is alkaline and promotes browning through Maillard reactions (delicious flavor reactions) to produce a nice rich flavor. Baking powder is more acidic and creates a cakier texture as well as a more pale color.
- Measure flour accurately. Too much flour will leave you with dry and crumbly cookies that will taste more doughy than butterscotch-y and caramel-like, and not enough flour will mean the cookies will spread out flat.
- Bake at a high temperature. Since these cookies are so large, baking at a lower temperature might lead to very dry edges before the center is cooked. Baking at a high temperature helps control the spread and also cooks them quickly for browning on the outside yet still soft in the middle.
- Cool on the baking tray. The residual heat of the hot baking sheet will continue to gently cook the cookies so that they are not completely raw inside. Cooling slowly like this will help them set so that you don't have to bake them longer and risk over-cooking the edges.
- Do not over-bake. Cookies will continue to cook on the hot baking tray, so don't wait for them to get completely golden all over in the oven. Once they are golden brown around the edges and on the points on top, they are ready. They should still be soft in the middle and will continue to set as they cool.
RECIPE FAQ
Chilling the dough is optional for this recipe. It is designed to have the signature thickness without chilling the dough, however I find that cookie dough with cocoa powder benefits from some rest time to allow the cocoa to hydrate which helps elevate the flavor.
If your cookies spread a lot, then it could be that there was too much baking soda or you did not add the right amount of flour. Too little flour will mean the cookies will not have enough structure to hold their shape and the dough will be too wet. The best way to measure the flour is using a scale to ensure you use the right amount. Too much will make the cookies thick and less chewy, but too little will mean they will be crispy and thin.
For the best results, I use a blend of pure milk chocolate and dark chocolate with over 50% cocoa solids and a high cocoa butter content. This adds the perfect balance of sweetness and creaminess to contrast the black cocoa, yet it doesn't come across too sweet even with the toffee.
If you want to make 6 ounce cookies like the original Levain Bakery, then this recipe will make 4 in total. The baking time will be longer and I would suggest baking at 375 for 10 minutes and then lowering to 350 for 5-7 minutes.
STORAGE AND FREEZING
These cookies are best stored at room temperature in an airtight container for up to 1 week. They keep quite well.
Yes, these coffee toffee cookies freeze well. Just place the cooled cookies in a resealable freezer bag and freeze for up to 3 months. They just about 10 minutes to thaw.
You can freeze the cookie dough two ways:
1) Wrap all of the dough (or any leftover dough) in plastic wrap, then place it in a freezer bag and freeze for up to 3 months. When ready to bake, thaw the dough and bake as directed.
2) Scoop and portion the dough into balls, then place them on a parchment-lined baking sheet and freeze individually. Once frozen, place them in a freezer bag and keep frozen for up to 3 months.
As the name suggests, these cookies are incredible dunked in a cup of coffee! They are also delicious with a glass of cold milk.
If you love cookies, check out these recipes!
Salted Pistachio Chocolate Chip Cookies Chewy Pumpkin Chocolate Chip Cookies The BEST Chewy Pumpkin Cookies Chewy Brown Butter Snickerdoodles Cookies Brown Butter M&M Cookies Recipe Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!Craving more cookies?
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Video
Levain Bakery Coffee Toffee Cookies
Ingredients
Chocolate-covered Toffee:
- 3 oz (85g) semisweet chocolate
- 3 oz (85g) milk chocolate
- heaped ½ cup (100g) coarsely chopped Homemade Toffee* (reserve a few extra for topping the dough)
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
- 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
*NOTE: you'll need to break the toffee into larger ¾ inch to 1-inch pieces since they will get chopped again after coating in chocolate.
Instructions
- Make the chocolate-covered toffee. Make my homemade toffee using this recipe here. You only need half a batch for this cookie recipe, but I encourage you to make the full recipe to snack on the rest. Let it set and break it up into ¾-inchpieces. Combine dark and milk chocolate in a heatproof bowl set over a saucepot of simmering water and melt gently while stirring until completely smooth. You can also do this in the microwave. Measure out about ½ cup of toffee pieces and add them to the melted chocolate. Toss them to coat evenly. Scrape the mixture out onto a parchment-lined baking sheet and spread it out. Let it set until the chocolate has hardened, then chop it up into ½-inch pieces.
- Preheat the oven to 375 degrees F and line a large cookie sheet with parchment paper.
- Combine flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly.
- Combine soft butter with both sugars and vanilla in a large mixing bowl and use the creaming method to mix with a wide rubber spatula until pale and fluffy. You can also use an electric handheld mixer or a stand mixer fitted with the paddle attachment on medium-high speed for 2 minutes. Add in the egg, then sprinkle the espresso powder over top so it dissolves and mix until well incorporated.
- Add the flour mixture to the butter mixture all at once and fold it in. Before all of the flour is incorporated, add the pieces of chocolate covered toffee and fold them in until evenly distributed. Cover the bowl and refrigerate for 30 minutes.
- Scoop up mounds of dough using a 2-oz cookie scoop or grab hunks of it with your hands and weigh out 4 ½ oz balls, about 135g each. You will need two big scoops per cookie. Alternatively you can divide the dough into 5 portions. Leave the dough balls rustic and don't roll into smooth balls. Place them onto prepared baking sheets and bake for 10 minutes, then reduce oven to 350 degrees F and bake for another 3-5 minutes until golden brown on the surface and still slightly soft in the middle.
- Transfer baking tray to a rack and let cookies cool for 3 minutes on the tray before transferring to the rack to finish cooling.
janet
I made these kind of last minute for a neighbors birthday. I did not have the black cocoa on hand so used the premium dutch process Ghiradelli that I had . I also cheated on the toffee a bit. Trader Joes happens to make some great chocolate covered toffee. the box is half milk and have dark chocolate and I happened to have some on hand so weighed out based on the recipe (was just lazy and as mentioned a very last minute bake). The cookies look as pictured, had very little that oozed out during the bake, lots of yummy pooling on the tops though. Only thing I cannot attest to is if the chocolate on the toffee reacts in the way your toffee does. Did not make any test cookies so will await my neighbors review. The dough tasted yummy before baking if that counts! Easy recipe regardless with good looking results. I have made the coconut toffee cookies several times, always a hit! Very much enjoying your thought process and recipes!
christina.marsigliese
Thanks Janet! Glad you enjoyed the recipe 🙂
Sanaya Soonawalla
Superb stuff! Nice small batch to eat all by myself. I didnt sift the cocoa- my fault though so there were small clumps of cocoa.
Will definitely make this again
christina.marsigliese
Thank you Sanaya! I'm glad you enjoyed the recipe 🙂
Preeti Poojary
How can we make this eggless
christina.marsigliese
This recipe has only been tested with eggs, however a few readers have had success with egg replacer powders, like Bobs Red Mill Egg Replacer.
Jaya
Is it okay if I use dark brown sugar over light brown sugar? Light brown sugar doesn't really exist here in germany
christina.marsigliese
Hi Jaya! Yes you can.
Hannah
Delicious! Will definitely make again.
christina.marsigliese
Thank you Hannah!
Katelyn Ortiz
Living in NYC I love levain cookies. This recipe is easily the closest thing I’ve found to levain. Sooo gooey in the middle and crunchy on the outside. I did make the toffee from scratch and it adds great crunch and texture. Easily going to make again highly suggest!
christina.marsigliese
Thank you so much Katelyn! It is great to get feedback at the source 🙂 I'm so glad you enjoyed the recipe!
Denise
I weighed the ingredients.. and when they were mixed the batter was very dry! When cooked it seems the toffee( which I made) melted out! So seem burnt on the bottom! They are delicious, but kind of messy looking and fall apart easily? Any idea what went wrong?
christina.marsigliese
Hi Denise! The dry cookie dough could be due to the cocoa powder you are using, as some cocoa powders may absorb more moisture than others. You can try adding a small amount of milk to get the right dough consistency. The toffee melting out can happen if the toffee is overcooked and/or the pieces of toffee were too big. Try cooking the toffee to 310F.
ofir azenkot
If only there were more stars in the rating…this recipe is beyond decadent, each bite oozing with melted chocolate and gooey toffee…which my son said was the best toffee he ever had…highly recommended, all of it!
christina.marsigliese
Thank you so much Ofir! I'm so glad you and your son enjoyed the cookies 🙂
Hannah
Can I use regular cocoa powder instead of black?
christina.marsigliese
Hi Hannah! You can, but they won't have the intense black color.
Carolyn
This recipe was much simpler than I expected! It was my first time making homemade toffee, but that was also surprisingly easy. My advice is to use good chocolate to cover the toffee though! Mine was lower quality and I think it just about melted off when I was incorporating it into the dough haha. Still delicious though!
I was a little confused because the instructions say to chill in the fridge for 30 min but in other notes, it says this is a no chill recipe. I ended up chilling and it came out great! I also made smaller cookies and got 12 out of them, but they still have that lovely Levain crisp and softness inside. I would definitely make this again!
christina.marsigliese
Thank you Carolyn! I'm so glad you enjoyed the recipe 🙂
Lil Rinaldi
These cookies are the best! I took a shortcut and used Heath bar bits instead of making or using toffee. I will be making these again in the next week! Ppl I shared them with loved them! Thanks for the recipe!
christina.marsigliese
You are welcome Lil! Thanks for the feedback! Glad everyone loved them 🙂
Dana
Made these yesterday and they were DELICIOUS! A tiny bit time consuming if following the recipe and making the homemade toffee but well worth it. Such a rich chocolate coffee flavor and I found myself sneaking extra toffee chunks while baking. Will definitely be making this again!
christina.marsigliese
Thank you so much Dana! I'm so glad you enjoyed the recipe 🙂
Denise
I am confused I asked a question and it appears to have disappeared.. I weighed all the ingredients and made my toffee! The batter was really crumbly.. and when baked the toffee seemed to leak out and slightly burn on the bottom! They were still good, and would like to know what I could do different next time!
christina.marsigliese
Hi Denise! I saw and replied to your original comment regarding the dry dough and toffee leaking out. Thanks!
brian
UGH!!! I just made these and they didn't work out. I think I used too much toffee. Can't you just buy toffee bits and melt chocolate and add them to melted chocolate? And on that note, won't the chocolate just melt out and spread if they aren't "chips"?
christina.marsigliese
Hi Brian! Sorry to hear that. I would suggest weighing the ingredients with a kitchen scale for best results. You can use Skor bits if you prefer not the make the chocolate covered toffee. The idea is to have glistening puddles of chocolate that coat pieces of crunchy toffee in the baked cookie.
Leanne
I made these cookies tonite, including the homemade chocolate covered toffee, followed the recipe exactly and they were absolutely DELICIOUS💫. I’m making them again tomorrow 🙂Thank you!!
christina.marsigliese
You are welcome Leanne! Glad you enjoyed the recipe 🙂
Kristen
Couldn't help but make these cookies immediately after they were posted! They turned out great - they do taste like coffee (sometimes I find that espresso powder just boosts the chocolate flavor and isn't as distinct as I'd like) and the toffee (which was super easy to make) adds great crunch and flavor. Highly recommend!
christina.marsigliese
Thank you for the feedback Kristen! I'm so glad you enjoyed the recipe 🙂
Cheryl
Delectable is an understatement! The detailed instructions made making the cookies fail safe. Coffee, homemade toffee and chocolate come together to treat the tastebuds to a most delicious treat!
christina.marsigliese
Thank you so much Cheryl! Glad you enjoyed them 🙂
Genaaaa
Okay, this is your sign to make this cookie because it’s that good! I’ve had Levain cookies before, and this is super close. The toffee recipe is a keeper—I’ll never make toffee another way again. It gives the cookie an addicting crunch, while the cookie itself is crispy on the outside and soft on the inside. I had to stop myself because I would’ve eaten more than one. It’s that good!! 😮💨🍪 10000/10
christina.marsigliese
Thank you so much Gena! I'm so glad you enjoyed the recipe! 😀
Valerie
These are dangerously good! I’m glad it only makes 5 cookies (albeit huge) because I can’t resist them. 10/10
christina.marsigliese
Thank you Valerie! I'm so glad you enjoyed the recipe 😀