When it comes to indulgent desserts, few can compete with the sheer delight of a freshly baked cookie, and the Levain Bakery Chocolate Toffee Cookies are a shining example of this. These cookies are a true testament to the art of baking, combining rich and gooey textures with a flavor explosion that leaves you craving more. Imagining biting into one of these cookies — the crispy edges giving way to a soft, chewy center packed with dark chocolate and luscious toffee bits — is enough to make anyone’s mouth water. Ideal for anyone with a sweet tooth, these cookies bring a slice of bakery-quality goodness into your own kitchen.
The appeal of Levain Bakery’s Chocolate Toffee Cookies lies not only in their delectable taste but also in their simplicity. You don’t have to be a professional baker to create these at home; with straightforward steps and readily available ingredients, you can impress friends and family alike with minimal fuss. These cookies are perfect for celebrations, cozy gatherings, or simply as a treat after a long day. And let’s not forget, they’re a vegetarian delight, making them suitable for a wide array of dietary preferences.
Beyond just satisfying your sweet cravings, baking these cookies can be a delightful experience, filling your kitchen with the warm aroma of chocolate as they bake. So, whether you’re whipping them up for a special occasion or just for yourself, get ready to enjoy the fantastic journey of making Levain Bakery’s Chocolate Toffee Cookies.
Why You’ll Love This Levain Bakery Chocolate Toffee Cookies
- Decadent Flavor: The combination of dark chocolate and toffee creates a rich, sumptuous taste that’s simply irresistible.
- Easy to Make: With simple ingredients and straightforward instructions, these cookies are accessible for bakers of any skill level.
- Ultimate Texture: Enjoy a perfect blend of crispy edges and a gooey center that makes every bite incredibly satisfying.
- Versatile Treat: Great for any occasion—parties, family gatherings, or just as a comforting snack for yourself.
- Vegetarian-Friendly: These cookies can be enjoyed by everyone, including those following a vegetarian diet.
Preparation Phase & Tools to Use
Before you dive into the delightful process of baking these cookies, it’s essential to prepare your kitchen and gather your tools. Start by ensuring your workspace is clean and organized, allowing for an enjoyable baking experience. You’ll need a standalone mixer, mixing bowls, measuring cups and spoons, a sifter for the dry ingredients, a baking sheet, and parchment paper or a silicone mat for easy cookie release.
Additionally, having a cookie scoop on hand will help you portion your dough evenly into large balls. This ensures your cookies bake uniformly, creating that signature Levain Bakery style. Before you even turn on the oven, it’s a good idea to set your cold butter out to soften slightly, as this will make it easier to cream with the sugars later. With your ingredients and tools in place, you’re ready to create some cookie magic!
Ingredients
- 1 cup unsalted butter, cold and cubed
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup Dutch-process cocoa powder
- 1 1/4 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 cups dark chocolate chunks or chips (60–70% cocoa)
- 1 1/4 cups toffee bits or chopped toffee bars
- Flaky sea salt, for topping (optional)
Instructions
Step 1: Creaming the Butter and Sugar
In a stand mixer, begin by adding your cubed, cold butter into the mixing bowl. Add both the light brown sugar and granulated sugar. Turn on the mixer and cream these together for about 3–4 minutes until the mixture becomes light and fluffy. This process is essential as it incorporates air into the butter, leading to a nice texture in your cookies.
Step 2: Incorporate the Eggs
Next, add the eggs one by one into the butter mixture, mixing thoroughly and scraping down the sides of the bowl after each addition. This step ensures that the eggs are well incorporated, contributing moisture and richness to your cookie dough.
Step 3: Prepare the Dry Ingredients
In a separate bowl, sift together the Dutch-process cocoa powder, all-purpose flour, cake flour, baking powder, baking soda, and fine sea salt. Sifting helps to aerate the dry ingredients, preventing lumps and improving the overall texture of your cookies.
Step 4: Combine Wet and Dry Mixes
Gradually incorporate these dry ingredients into your creamed butter and eggs on low speed, mixing just until the ingredients are absorbed. Avoid overmixing; the goal is to achieve a combined dough without developing gluten too much to keep your cookies tender.
Step 5: Add Cheese and Toffee
Now, gently fold in the dark chocolate chunks and toffee bits, ensuring they’re evenly distributed throughout the dough. It’s a good idea to reserve a handful of chocolate and toffee for sprinkling on top before baking, adding visual appeal and extra flavor to your cookies.
Step 6: Chill the Dough
Cover your dough tightly with plastic wrap and refrigerate it for at least one hour, or, for best results, overnight. Chilling the dough allows flavors to meld and enhances the texture of the cookies by firming up the butter.
Step 7: Preheat and Prepare Baking Sheets
When you are ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
Step 8: Scoop the Cookie Dough
Using a large cookie scoop, portion out the cookie dough into generous 4 oz balls, placing them about 2 inches apart on your baking sheet to allow for spreading as they bake.
Step 9: Bake the Cookies
Bake the cookies for 10-12 minutes, keeping an eye on them as they cook. Look for edges that are set while the centers remain slightly underbaked — this is the sweet spot for that chewy texture that makes these cookies stand out.
Step 10: Finish and Cool
As soon as they come out of the oven, sprinkle with flaky sea salt if desired. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This step helps them firm up, while still keeping that gooey center!
Variations
- Protein: Add a handful of nuts, such as chopped pecans or walnuts, for an added crunch and nutty flavor.
- Vegetables: For a twist, try adding shredded zucchini, which brings moisture without altering the flavor significantly.
- Spices: Spice things up with a dash of cinnamon or a hint of espresso powder to enhance the chocolate flavor.
Cooking Notes
- Keep an eye on the baking time as oven temperatures can vary; your cookies should be golden around the edges.
- Allow the dough to chill; this can significantly affect texture and flavor.
Serving Suggestions
- Pair your cookies with a dollop of vanilla ice cream for an indulgent dessert.
- Serve them alongside a hot cup of coffee or milk for a comforting treat.
Tips
- Ensure your butter is cold for the perfect texture; if it’s too warm, the cookies may spread too much.
- Feel free to experiment with different types of chocolate, such as milk or white chocolate, for a different flavor.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
Nutritional Information
- Calories: Approximately 350 per cookie
- Protein: 5g
- Sodium: 230mg
FAQs
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough before baking. Portion it into balls, then freeze them in a single layer. Once solid, transfer them to a freezer bag.
How can I make these cookies gluten-free?
You can replace the all-purpose flour and cake flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.
Can I substitute the toffee bits?
Absolutely! If you don’t have toffee bits, consider using chocolate-covered pretzels or crushed cookies for a different crunch.
How should I store the cookies?
To keep them fresh, store the cookies in an airtight container at room temperature for about a week. You can also refrigerate them to extend their freshness.
Conclusion
In conclusion, the Levain Bakery Chocolate Toffee Cookies are not just a treat; they are an experience. With their rich, gooey centers and delightful crunch, they encapsulate the ultimate cookie fantasy. Everyone who loves cookies deserves to enjoy these decadent round beauties, whether for a special occasion or as a comforting snack. Feel free to experiment with the recipe, adding your unique touches or variations. Don’t forget to share your baking adventures in the comments below or share this recipe with fellow cookie lovers. Happy baking!
Print
Levain Bakery Chocolate Toffee Cookies
- Total Time: 1 hour 32 minutes
- Yield: 12 servings 1x
Description
These cookies are a true testament to the art of baking, combining rich and gooey textures with a flavor explosion that leaves you craving more.
Ingredients
- 1 cup unsalted butter, cold and cubed
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup Dutch-process cocoa powder
- 1 1/4 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 cups dark chocolate chunks or chips (60–70% cocoa)
- 1 1/4 cups toffee bits or chopped toffee bars
- Flaky sea salt, for topping (optional)
Instructions
- In a stand mixer, begin by adding your cubed, cold butter into the mixing bowl. Add both the light brown sugar and granulated sugar. Turn on the mixer and cream these together for about 3–4 minutes until the mixture becomes light and fluffy. This process is essential as it incorporates air into the butter, leading to a nice texture in your cookies.
- Next, add the eggs one by one into the butter mixture, mixing thoroughly and scraping down the sides of the bowl after each addition. This step ensures that the eggs are well incorporated, contributing moisture and richness to your cookie dough.
- In a separate bowl, sift together the Dutch-process cocoa powder, all-purpose flour, cake flour, baking powder, baking soda, and fine sea salt. Sifting helps to aerate the dry ingredients, preventing lumps and improving the overall texture of your cookies.
- Gradually incorporate these dry ingredients into your creamed butter and eggs on low speed, mixing just until the ingredients are absorbed. Avoid overmixing; the goal is to achieve a combined dough without developing gluten too much to keep your cookies tender.
- Now, gently fold in the dark chocolate chunks and toffee bits, ensuring they’re evenly distributed throughout the dough. It’s a good idea to reserve a handful of chocolate and toffee for sprinkling on top before baking, adding visual appeal and extra flavor to your cookies.
- Cover your dough tightly with plastic wrap and refrigerate it for at least one hour, or, for best results, overnight. Chilling the dough allows flavors to meld and enhances the texture of the cookies by firming up the butter.
- When you are ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Using a large cookie scoop, portion out the cookie dough into generous 4 oz balls, placing them about 2 inches apart on your baking sheet to allow for spreading as they bake.
- Bake the cookies for 10-12 minutes, keeping an eye on them as they cook. Look for edges that are set while the centers remain slightly underbaked — this is the sweet spot for that chewy texture that makes these cookies stand out.
- As soon as they come out of the oven, sprinkle with flaky sea salt if desired. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This step helps them firm up, while still keeping that gooey center!
Notes
Approximately 350 calories per cookie, 5g protein, 230mg sodium
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 230 mg
- Protein: 5 g