Levain Bakery Chocolate Toffee Cookies

Inspired by Levain Bakery's iconic creations, these chocolate toffee cookies are rich, decadent, and filled with chocolate-covered toffee chunks. The addition of espresso powder enhances the chocolate flavor, making each bite a delightful treat. Slightly thinner than their classic dark chocolate cookies, these cookies spread beautifully during baking, resulting in a chewy center and slightly crisp edges.

Ingredients

• 1 cup cold unsalted butter, cut into small cubes

• 1 cup packed brown sugar

• 2/3 cup granulated sugar

• 2 large eggs

• 1/2 cup dark unsweetened cocoa powder

• 2 1/2 cups all-purpose flour (or 1 cup cake flour + 1 1/2 cups all-purpose flour

• 3/4 teaspoon baking soda

• 1 teaspoon cornstarch

• 1/2 teaspoon salt

• 1 to 2 teaspoons espresso powder (optional)

• 8 to 10 ounces chocolate-covered toffee chunks (e.g., chopped Heath Bars)

• 1 cup semi-sweet chocolate chips (optional)

Directions

1. Cream the butter and sugars: In a large mixing bowl, cream together the cold butter, brown sugar, and granulated sugar for 3–4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through to ensure even creaming.

2. Add eggs: Add the eggs one at a time, mixing well after each addition.

3. Combine dry ingredients: In a separate bowl, whisk together the cocoa powder, flour, baking soda, cornstarch, salt, and espresso powder (if using).

4. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Add toffee and chocolate chips: Fold in the chocolate-covered toffee chunks and semi-sweet chocolate chips (if using).

6. Shape the dough: Using a kitchen scale, portion out 6-ounce balls of dough and place them onto a parchment-lined baking sheet. For a more gourmet appearance, press some extra toffee chunks and chocolate chips onto the top of each cookie.

7. Bake: Preheat the oven to 400°F (200°C). Bake the cookies for 9–11 minutes, or until the edges are set but the centers remain slightly soft.

8. Cool: Allow the cookies to rest on the baking sheet for 10–15 minutes before transferring them to a wire rack to cool completely.
   
   

Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 500 kcal

• Protein: 6g

• Carbohydrates: 60g

• Fat: 28g

• Sodium: 150mg