If you love cookies with a twist of bold coffee flavor and a satisfyingly crunchy toffee surprise, you’re going to adore this Toffee Chocolate Cookies Recipe. These cookies are large, rustic, and packed with rich cocoa and espresso notes that make every bite unforgettable.

The image shows five round, thick dark chocolate cookies topped with broken pieces of light brown and milk chocolate scattered on each one. The cookies have a slightly rough texture with some cracks visible on the surface. The cookies sit directly on a white marbled texture background with small bits of chocolate crumbs around them. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Toffee Chocolate Cookies Recipe
Top Tip
How to Serve Toffee Chocolate Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Toffee Chocolate Cookies Recipe

Why You'll Love This Recipe

I can’t get enough of these Levain Bakery-inspired coffee toffee cookies – they're my go-to when I want that perfect blend of moody chocolate, espresso kick, and buttery crunch. Seriously, once you try this combo, you’ll want to make them again and again.

Decadently Rich Flavor: The blend of black cocoa powder and espresso powder creates a deep, fudgy coffee-chocolate taste that’s hard to beat.
Crunchy Chocolate-Covered Toffee: Homemade toffee coated in a mix of milk and semisweet chocolate adds texture and bursts of sweetness in every bite.
Rustic, Chunky Texture: These cookies aren’t your typical round and smooth—they’re hearty and chunky, giving a homemade bakery feel.
Simple Ingredients, Impressive Results: You likely have most pantry staples on hand, making this special cookie recipe perfect for spontaneous baking sessions.

Ingredients & Why They Work

Before you start baking, make sure you grab some quality ingredients, especially when it comes to the cocoa and toffee. Black cocoa powder brings the intensity and signature dark color to these cookies, while the homemade toffee lends a buttery crunch that elevates the whole cookie experience.

Flat lay of a small mound of all-purpose flour, a neat pile of black cocoa powder, a few teaspoons of baking powder and baking soda sprinkled separately, a small pinch of salt, a few tablespoons of unsalted butter cut into chunks, a small heap of light brown sugar, a small heap of granulated sugar, one large whole egg with a clean shell, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of espresso powder, a rustic cluster of coarsely chopped homemade toffee pieces, a simple white ceramic bowl holding chunks of semisweet chocolate and milk chocolate side by side—all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semisweet chocolate: For that rich, bittersweet chocolate flavor that balances the toffee's sweetness.
Milk chocolate: Adds creamy smoothness to the chocolate coating on the toffee pieces.
Homemade toffee: I always recommend making your own for freshness and full control over flavor, but good-quality store-bought works too.
All-purpose flour: The base of the cookie dough, providing structure and tenderness.
Black cocoa powder: This is the star that gives the cookies their deep chocolate hue and intense flavor.
Baking powder and baking soda: For just the right amount of lift and texture.
Salt: Enhances all the sweet and chocolate flavors.
Unsalted butter: Use softened butter for a creamy, rich dough that bakes up perfectly.
Light brown sugar: Adds moisture and a hint of caramel flavor.
Granulated sugar: Provides balance and helps with dough texture.
Egg: Binds everything together and adds richness.
Pure vanilla extract: A little warmth and complexity in the background.
Espresso powder: Don’t skip this—it intensifies the chocolate notes and adds a subtle coffee kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Toffee Chocolate Cookies Recipe is how easy it is to make it your own. Whether you want to ramp up the espresso flavor or swap out some ingredients to fit your pantry, these cookies are wonderfully adaptable.

Boost the Espresso Kick: If you love that coffee edge, try adding an extra ¼ teaspoon of espresso powder to the dough. It gives those rich chocolate and coffee notes an even deeper punch—perfect for a late afternoon treat with your favorite brew.
Nutty Twist: I once added chopped toasted pecans alongside the toffee pieces, which brought a lovely crunch and an earthy flavor that balanced the sweetness beautifully. If nuts are your thing, give it a try!
Dairy-Free Option: If you want to keep this recipe dairy-free, swap the unsalted butter for your favorite plant-based butter alternative. Just make sure it’s slightly softened for creaming, and you’re good to go.
Extra Toffee Topping: I always save some chocolate-covered toffee pieces to sprinkle on top of each dough ball before baking. It not only makes the cookies look irresistible but adds an extra layer of toffee crunch in every bite.
Use Store-Bought Toffee: Short on time? No worries! Using high-quality store-bought toffee works well too. Just chop it into chunky pieces and coat them with chocolate to preserve that signature crunch.

Step-by-Step: How I Make Toffee Chocolate Cookies Recipe

A close-up of three large chocolate cookies stacked one on top of another, each cookie thick and dark brown with a moist texture, showing spots of melted light brown caramel and milk chocolate chips inside. The cookies have rough, crumbly edges and a rich, dense inside with a mix of gooey and solid textures. Some crumbs and small broken bits lie around the base on a white marbled surface, and the background is dark black that makes the cookies stand out. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Chocolate-Covered Toffee Magic

Start by making the chocolate-covered toffee—the heart of these cookies. I recommend making homemade toffee ahead of time, then breaking it into chunky ¾-inch pieces. Gently melt semisweet and milk chocolates together over simmering water, stirring until silky smooth. Stir in about ½ cup of the chopped toffee, coating each piece with luscious chocolate. Spread this mixture evenly on parchment paper and let it harden completely. Once set, chop the chocolate-covered toffee into roughly ½-inch pieces to fold into the dough. This step builds that signature combination of rich chocolate and crunchy toffee that defines the cookie.

Step 2: Warm Up the Oven and Prep Your Baking Sheet

Preheat your oven to a bright 375 degrees F. Line a large cookie sheet with parchment paper to prevent sticking and easy cleanup. Having everything ready now will make the baking process smoother and more enjoyable.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together 1 ¼ cups all-purpose flour, ¼ cup black cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. This blend of ingredients brings depth in flavor and just enough lift to make sure your cookies have that perfect Levain Bakery texture.

Step 4: Cream Butter and Sugars to Fluffy Perfection

In a large bowl, add the softened 6 tablespoons of unsalted butter, ⅓ cup packed light brown sugar, 3 tablespoons granulated sugar, and 1 teaspoon vanilla extract. Use a spatula, handheld mixer, or stand mixer to cream everything together on medium-high speed for about 2 minutes until it's pale, light, and fluffy. This process traps air that creates lovely cookie texture and tenderness.

Step 5: Add in Egg and Espresso Powder

Mix in one large egg at room temperature until just combined. Sprinkle ¾ teaspoon of espresso powder over the batter and stir gently to dissolve it fully. The espresso powder intensifies the chocolate flavor without overpowering the cookie, adding a subtle coffee aroma that makes these cookies utterly addictive.

Step 6: Fold in Dry Ingredients and Chocolate-Covered Toffee

Pour the dry ingredient mixture into the wet bowl all at once. Using a spatula, fold gently just until combined. Before you finish folding, add in the chopped chocolate-covered toffee pieces, mixing them until evenly dispersed throughout the dough. Don’t overmix; you want to keep those chunky chunks intact. Cover your bowl with plastic wrap or a lid and refrigerate the dough for 30 minutes—this chill time helps the cookies keep their rustic shape during baking.

Step 7: Scoop Out the Dough, Keep It Chunky

Use a 2-ounce cookie scoop or a kitchen scale to portion out about 4 ½ oz (135g) per cookie—that’s roughly two heaping scoops for each. I like to leave the dough balls rough and rustic rather than rolling them smooth; this creates that signature levain-style chunky look and texture. Arrange the dough balls spaced on your prepared baking sheet, optionally pressing some extra chocolate-covered toffee pieces on top for crunch and eye appeal.

Step 8: Bake in Two Stages for Perfect Texture

Bake the cookies at 375 degrees F for 10 minutes. Then reduce the oven temperature to 350 degrees F and continue baking for an additional 5 minutes. You want the cookies golden on top but still soft and tender inside. Watching this shift in oven temperature is a trick to achieve that crisp-on-the-outside, gooey-on-the-inside Levain Bakery texture we all crave.

Step 9: Cooling to Perfection

Once baked, let the cookies cool on the baking sheet for 3 minutes to firm up before transferring to a wire rack to cool completely. This brief rest helps them hold their shape while preventing any breakage. Then, enjoy these warm, decadent treats with a glass of milk or a fresh cup of coffee.

Top Tip

Mastering the Toffee Chocolate Cookies Recipe takes just a few insider tips that make baking a breeze and deliver the most indulgent results. Here are some nuggets of wisdom from my own experiences that will elevate your cookie game.

Chill the Dough: Refrigerating the dough for the full 30 minutes is key—it helps prevent spreading during baking and ensures those chunky, rustic Levain-style cookies you’re aiming for.
Handle Dough Gently: Don’t fuss with rolling the dough balls smooth. Keeping a chunky, rustic shape preserves the signature texture of these coffee toffee cookies.
Reserve Toffee for Topping: Save a handful of chocolate-covered toffee pieces to sprinkle on top of the dough balls just before baking—this adds a beautiful crunch and gorgeous presentation.
Use Black Cocoa Powder: This ingredient delivers that deep, intense chocolate flavor and dark hue. If you can only find Dutch-processed cocoa, it’s a decent substitute, but your cookies won’t be quite as dark or robust.

How to Serve Toffee Chocolate Cookies Recipe

A close-up image of thick dark brown chocolate dough with chunks of lighter brown chocolate mixed in. The dough is chunky and slightly rough in texture, resting inside a transparent glass bowl. The background shows a white marbled surface partially covered by a red cloth. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These rustic, chocolate-packed cookies are beautiful enough on their own, but a little extra sparkle never hurts! Try sprinkling a pinch of flaky sea salt or a tiny dusting of espresso powder on top for an elegant finish. You could also serve with a small scoop of vanilla or coffee ice cream nestled beside a warm cookie for a show-stopping dessert.

Side Dishes

Because these cookies have a wonderfully rich coffee and toffee profile, pair them with a cup of your favorite coffee or espresso for a true café-style experience. A glass of cold milk or a creamy latte also complements their bittersweet notes perfectly. For a slightly lighter bite alongside, fresh berries or a citrusy fruit salad balances the richness beautifully.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store leftover Toffee Chocolate Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days. Lining the container with a paper towel helps absorb excess moisture and keep them from getting too soft.

Freezing

If you want to keep these treats longer, freeze the cooled cookies in a single layer on a baking sheet until firm, about 1 hour. Then transfer them to a freezer-safe container or bag. They can be frozen up to 3 months. Thaw at room temperature before serving.

Reheating

To recapture that fresh-baked warmth, pop cookies in a preheated 350°F oven for about 5 minutes or microwave briefly for 15–20 seconds. This melts the chocolate-covered toffee pieces delightfully and softens the cookie interior for a freshly baked feel.

Frequently Asked Questions:

Can I use store-bought toffee for this recipe?

Absolutely! While homemade toffee adds a special touch, high-quality store-bought toffee pieces work wonderfully and save time. Just chop them into roughly ¾-inch pieces before coating with chocolate.

What’s the best way to melt the chocolate for the toffee coating?

Gently melt the semisweet and milk chocolates together using a double boiler over simmering water or in short bursts in the microwave, stirring often to prevent burning. Gentle heat ensures smooth chocolate for perfect coating.

Why is chilling the cookie dough important?

Chilling firms up the dough, which prevents excessive spreading during baking and preserves the lovely chunky texture Levain cookies are famous for. It also helps flavors develop.

Can I make the dough ahead of time?

Yes! The dough can be prepared up to 24 hours in advance and kept covered in the refrigerator until you’re ready to bake. Just remember to bring it back to a workable temperature if it gets very cold.

Final Thoughts

Baking these Toffee Chocolate Cookies is such a rewarding experience—not just because of how delicious they turn out, but because of the care and craft that goes into each step. From melting the perfect chocolate-covered toffee to pulling the warm, crackly cookies fresh from the oven, every bite reminds me why home-baked treats are so special. I hope this recipe brings you comfort and joy, whether you’re making them for family, friends, or a little indulgence all your own.