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Levain Bakery Coffee Toffee Cookies
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.
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.
