Description
Levain Bakery Coffee Toffee Cookies are large, rustic cookies combining rich cocoa, espresso powder, and crunchy chocolate-covered homemade toffee pieces for a decadent, coffee-flavored treat.
Ingredients
Scale
Chocolate-covered Toffee
- 3 oz semisweet chocolate
- 3 oz milk chocolate
- ½ cup coarsely chopped homemade toffee (about 100g), plus extra for topping
Cookie Dough
- 1 ¼ cups all-purpose flour (180g)
- ¼ cup black cocoa powder (21g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter (84g), softened
- ⅓ cup packed light brown sugar (70g)
- 3 tablespoons granulated sugar (42g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract (5ml)
- ¾ teaspoon espresso powder
Instructions
- Prepare Chocolate-Covered Toffee: Make homemade toffee in advance using your preferred recipe. Once set, break it into ¾-inch pieces. Melt semisweet and milk chocolates together gently over simmering water or in a microwave until smooth. Mix in about ½ cup of the chopped toffee pieces to coat evenly. Spread onto parchment paper and let set until hardened. Chop into ½-inch pieces.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until well blended.
- Cream Butter and Sugars: In a large bowl, combine softened butter, light brown sugar, granulated sugar, and vanilla extract. Cream together with a spatula or mixer on medium-high speed for 2 minutes until pale and fluffy.
- Add Egg and Espresso Powder: Add the egg to the butter mixture and mix until combined. Sprinkle espresso powder on top to dissolve and mix well.
- Incorporate Dry Ingredients and Toffee: Add all dry ingredients to the wet mixture and fold gently. Before fully combined, fold in the chopped chocolate-covered toffee until evenly distributed. Cover and refrigerate dough for 30 minutes.
- Portion Dough: Using a 2-oz cookie scoop or scale, portion dough into 4 ½ oz (135g) balls (about two scoops per cookie), leaving their rustic shape without rolling smooth. Place on prepared baking sheet.
- Bake Cookies: Bake at 375 degrees F for 10 minutes. Reduce oven temperature to 350 degrees F and bake for an additional 5 minutes until the cookies are golden on top but still soft inside.
- Cool Cookies: Let cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
- Use homemade toffee or high-quality store-bought toffee if short on time.
- Black cocoa powder gives the cookies a deep color and intense flavor; Dutch-processed cocoa can be substituted but will result in lighter color.
- You can prepare the dough up to 24 hours in advance and keep refrigerated before baking.
- For extra crunch, reserve some chocolate-covered toffee pieces to sprinkle on top of dough balls before baking.
- Handle dough gently to retain the chunky texture characteristic of Levain cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 480 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
