Levain Bakery Chocolate Toffee Cookies

These Levain Bakery Chocolate Toffee Cookies are a masterclass in indulgence. With a fudgy, brownie-like center and a golden, crackled exterior, every bite is a rich collision of textures and flavors. Gooey chunks of bittersweet chocolate meld with buttery toffee bits, while a hint of sea salt heightens each flavor note. They’re thick, dense, and utterly irresistible—perfect for anyone who loves a cookie that feels more like a decadent dessert.

Inspired by the iconic Levain Bakery in New York City, these cookies are not your average homemade treat. They boast a luxurious depth from Dutch-process cocoa, a nutty complexity from brown butter, and melty chocolate in every bite. Serve them warm with a glass of cold milk, and you’ve got the kind of experience that satisfies both the sweet tooth and the soul.

Why You’ll Love This Levain Bakery Chocolate Toffee Cookies Recipe

• Thick, gooey centers with crisp edges just like the real Levain Bakery cookies.
• Packed with toffee chunks, pools of melted chocolate, and a hint of sea salt.
• Easy to make at home with bakery-quality results.
• Perfect for gifting, holiday baking, or freezing for late-night cravings.

Preparation Phase & Tools to Use

Before diving into baking, set yourself up for success by prepping your space and gathering the right tools. You’ll need a stand mixer (or a sturdy hand mixer) to properly cream the butter and sugars—a crucial step for achieving the cookie’s signature texture. A digital kitchen scale ensures precise measurements, especially for flour, which impacts thickness. Use a sturdy cookie scoop to shape even, bakery-style mounds, and line your baking sheet with parchment paper or a silicone mat to prevent sticking. Lastly, a wire rack is essential for cooling the cookies without overbaking them on the hot tray.

Preparation Tips

Let your ingredients come to room temperature, especially the butter and eggs—this helps with even mixing and better texture. Lightly toast the toffee bits beforehand to enhance their flavor and crunch. Don’t overmix once the flour goes in, to keep the cookies tender. For extra gooeyness, press a few chocolate chunks and toffee pieces on top of each dough ball before baking. And don’t skip the chill time—refrigerating the dough helps maintain thickness and intensifies flavor.

Ingredients for This Levain Bakery Chocolate Toffee Cookies Recipe

• 1 cup (2 sticks) 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 (for tenderness)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp 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 but highly recommended)

Step 1: Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, cream the cold, cubed butter with brown sugar and granulated sugar on medium speed for 3–4 minutes. The mixture should become light, fluffy, and slightly creamy, which helps trap air and contributes to the cookies’ thick texture.

Step 2: Add Eggs

Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined. Continue to beat the mixture for another 30 seconds to develop structure.

Step 3: Sift Dry Ingredients

In a separate bowl, sift together the Dutch-process cocoa powder, all-purpose flour, cake flour, baking powder, baking soda, and sea salt. Sifting ensures there are no clumps and promotes even distribution.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the creamed butter mixture. Mix on low speed until just combined. Do not overmix—stop as soon as no streaks of flour remain.

Step 5: Fold in Chocolate and Toffee

Using a spatula or your mixer on the lowest speed, gently fold in the chocolate chunks and toffee bits. Reserve a few pieces to press on top of the cookie dough balls before baking.

Step 6: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This helps the dough firm up, which leads to thicker, richer cookies.

Step 7: Preheat Oven and Shape Cookies

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Use a large cookie scoop or your hands to form dough into 6–8 large balls (about 4 oz each). Place them at least 2 inches apart on the baking sheet.

Step 8: Bake to Perfection

Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underbaked. They will continue to cook from residual heat after removal. Sprinkle with flaky sea salt immediately upon exiting the oven.

Step 9: Cool and Serve

Let cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to finish cooling. Serve warm for maximum gooeyness, or let cool completely and store for later indulgence.

Notes

These cookies are best enjoyed slightly warm, when the chocolate is still melty and the toffee is gooey. If you’re baking them in advance, you can reheat them in a 300°F (150°C) oven for 5 minutes to revive their fresh-baked texture. The combination of cake flour and all-purpose flour gives the perfect balance of softness and chewiness, mimicking Levain Bakery’s signature bite. Don’t skip the chilling step—it’s crucial for maintaining the cookie’s height and preventing excessive spreading.

Watch Out for These Mistakes While Cooking

• Using melted butter instead of cold, cubed butter can result in flat cookies.
• Skipping the chill time can make the cookies spread too much.
• Overmixing the dough after adding flour can lead to dense, tough cookies.
• Not measuring flour correctly (especially if not using a kitchen scale) can throw off the texture.
• Overbaking the cookies can dry them out; they should still look slightly underdone in the center.
• Using low-quality chocolate or toffee can drastically reduce the flavor impact—use premium brands for best results.
• Crowding the baking sheet will lead to uneven baking and less attractive cookies.
• Skipping the sea salt topping misses an opportunity to elevate the overall flavor.

Storage Instructions

Once cooled, store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, place them in a zip-top freezer bag and freeze for up to 3 months. To enjoy, reheat a frozen cookie in the oven or microwave until warm and gooey. Avoid storing them in the fridge, as this can dry them out.

Estimated Nutrition

Per cookie (based on 8 large cookies):

• Calories: ~480
• Protein: 5g
• Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 56g
• Sugar: 34g
• Fiber: 3g
• Sodium: 220mg

Frequently Asked Questions

Can I use milk chocolate instead of dark chocolate?

Yes, but the cookies will be noticeably sweeter. Dark chocolate provides balance to the rich toffee and sugars.

What if I don’t have cake flour?

You can substitute it by using 1 cup all-purpose flour minus 2 tablespoons, then adding 2 tablespoons of cornstarch.

Can I make smaller cookies?

Absolutely! Adjust the baking time to 8–10 minutes and reduce the portion size accordingly.

Is chilling the dough really necessary?

Yes. It helps intensify the flavor and ensures the cookies maintain their thick, gooey centers.

Can I use store-bought toffee bits?

Yes, but chopping your own toffee bars (like Heath) often yields a better texture and flavor.

How do I know when the cookies are done?

The edges should be set, and the center should look slightly underbaked. They’ll continue to cook from residual heat.

Can I freeze the dough?

Yes! Scoop dough balls and freeze them on a tray, then transfer to a freezer bag. Bake from frozen with an additional 2 minutes.

How do I prevent cookies from spreading too much?

Make sure to chill the dough thoroughly and avoid placing them on warm baking sheets.

Conclusion

Levain Bakery Chocolate Toffee Cookies are a show-stopping treat with irresistible textures and bold flavors in every bite. From their thick, gooey centers to the golden edges packed with chocolate and toffee, they’re guaranteed to impress. Whether you’re baking for a special occasion or treating yourself, this recipe delivers bakery-level results from the comfort of your kitchen. Master the steps, use high-quality ingredients, and enjoy the magic of this ultimate cookie indulgence.

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