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If you have ever wished for a cookie that captures the perfect balance of crunchy edges, a soft and gooey center, and a luxurious hit of chocolate and toffee, then this Levain Bakery Chocolate Toffee Cookies Recipe is going to become your new obsession. Every bite delivers that delightful combination of rich semi-sweet chocolate chips, crunchy toffee bits, and a hint of buttery nuts that create a texture and flavor all their own. These cookies are substantial, indulgent, and simply irresistible, whether you’re baking for a cozy night in, a friendly gathering, or just because you deserve a treat that feels like a warm hug from your oven.
Ingredients You’ll Need
Don’t be intimidated by the length — this Levain Bakery Chocolate Toffee Cookies Recipe relies on straightforward, pantry-friendly ingredients that work together to create a symphony of taste and texture. Each ingredient plays a crucial role, from the cold butter lending flakiness, to the mix of flours giving the perfect chew, and of course, the star players: chocolate and toffee bits.
- Cold unsalted butter (1 cup, cubed): Using cold butter helps achieve those wonderfully thick, tender edges that are signature to Levain-style cookies.
- Brown sugar (¾ cup): Adds deep caramel notes along with moisture for a chewy bite.
- Granulated sugar (½ cup): Balances sweetness and promotes perfect spreading in the oven.
- Large eggs (2): Bind everything together while providing richness.
- Cake flour (1½ cups): Keeps cookies tender and soft inside without being too cakey.
- All-purpose flour (1½ cups): Ensures structure and stability in every thick cookie.
- Cornstarch (2 teaspoons): A secret ingredient that adds a delicate softness to the crumb.
- Baking soda (1 teaspoon): Helps cookies rise and develop that just-right texture.
- Salt (¾ teaspoon): Enhances all the flavors, especially the sweetness and chocolate.
- Semi-sweet chocolate chips (1½ cups): For that glorious molten chocolate experience in every bite.
- Chopped toffee bits (1 cup): Adds a buttery crunch that perfectly contrasts the chocolate’s softness.
- Chopped walnuts or pecans (1 cup, optional): A nutty crunch for added texture and flavor complexity.
How to Make Levain Bakery Chocolate Toffee Cookies Recipe
Step 1: Cream the Cold Butter and Sugars
Start by cutting your cold unsalted butter into small cubes — this is key because it controls the texture and spread of the cookie. Using a stand mixer, beat the butter with the brown and granulated sugars on medium speed for 3 to 4 minutes until the mixture becomes fluffy and well combined. This process incorporates air and sets the stage for a soft, tender cookie crumb that still holds its shape.
Step 2: Add the Eggs
Next, add the eggs one at a time, mixing each in just until incorporated. This prevents overmixing, which can lead to tough cookies. Don’t forget to scrape down the sides of the bowl to ensure all ingredients are evenly blended — this attention to detail makes all the difference for a consistent dough.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. This thorough mixing ensures that the leavening agents and salt distribute evenly to every bite. Gradually add this flour mixture into your wet ingredients while keeping the mixer on low speed, so everything combines smoothly without developing gluten that would toughen the cookies.
Step 4: Fold in the Chocolate, Toffee, and Nuts
This is the fun part! Gently fold in the semi-sweet chocolate chips, chopped toffee bits, and walnuts or pecans if using. The dough will be thick and chunky, almost like cookie dough should be for that heft and richness that Levain cookies are famous for. Resist the urge to overmix here to preserve those lovely mix-ins intact.
Step 5: Shape and Chill the Dough
Scoop out the dough into 6 to 8 large balls, each weighing about 6 ounces. This size ensures the cookie ends up thick and satisfying. Place them on a parchment-lined baking tray and chill for at least 90 minutes. Chilling firms up the dough and prevents too much spreading during baking, which helps achieve those signature thick edges and soft centers.
Step 6: Bake to Perfection
Preheat your oven to 400°F (204°C). Bake the chilled dough balls for 10 to 12 minutes. You’ll want the edges to be set and golden, while the centers remain just slightly underdone—this ensures a melty, gooey middle. It’s the hallmark texture of the Levain Bakery Chocolate Toffee Cookies Recipe that will make you swoon.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 10 minutes — they’re delicate when hot and will firm up nicely to hold their shape. Then transfer them to a wire rack to cool further if you can wait that long! These cookies are at their absolute best served warm, when the chocolate and toffee are still luxuriously soft and melty.
How to Serve Levain Bakery Chocolate Toffee Cookies Recipe
Garnishes
If you want to add an extra special touch, sprinkle a pinch of flaky sea salt on each cookie right out of the oven. It enhances all the sweet and buttery flavors and adds a savory contrast that takes these cookies to the next level. A light dusting of powdered sugar can also add a pretty, delicate finish for a party platter.
Side Dishes
These cookies are perfect on their own, but pairing them with a glass of cold milk is a classic for a reason. For a grown-up twist, serve them alongside a cup of strong coffee or espresso to balance the buttery sweetness. A scoop of vanilla bean ice cream makes for an indulgent dessert that’s sure to impress any guest.
Creative Ways to Present
For a fun party idea, sandwich two Levain Bakery Chocolate Toffee Cookies Recipe together with a thick layer of homemade vanilla or chocolate buttercream. You can also gently warm a cookie and drizzle it with caramel sauce for a decadent treat. If you’re gifting, wrap a few cookies in parchment tied with twine—a simple but charming presentation that anyone would love to receive.
Make Ahead and Storage
Storing Leftovers
These cookies keep well stored in an airtight container at room temperature for up to 4 days. To maintain that perfect soft center, place a slice of bread in the container—the moisture from the bread helps keep the cookies fresh and chewy.
Freezing
If you want to bake ahead, you can freeze the dough balls on a tray, then transfer them to a freezer bag for up to 3 months. Bake the cookies straight from frozen by adding a couple of extra minutes to the baking time—this way, you always have fresh, warm cookies on demand.
Reheating
To revive leftover cookies, warm them gently in a microwave for 10 to 15 seconds or in a low oven (about 300°F) for 5 minutes. This simple step brings back the molten chocolate and chewy toffee magic as if they’d just come out of the oven.
FAQs
Can I substitute regular butter for unsalted butter in this recipe?
Yes, you can use salted butter if that’s what you have on hand, but be sure to reduce the added salt in the recipe slightly to avoid the cookies becoming too salty. Unsalted butter gives you full control over the salt balance in your cookies.
What if I don’t have cake flour? Can I use more all-purpose flour?
If cake flour isn’t available, you can make a substitute by mixing all-purpose flour with cornstarch. For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons cornstarch. Sift them together for a tender crumb similar to cake flour’s effect.
Can I leave out the nuts if I’m allergic or don’t have them?
Absolutely! The nuts are optional in this Levain Bakery Chocolate Toffee Cookies Recipe and can be left out without affecting the overall deliciousness. The toffee bits and chocolate chips already provide plenty of texture and flavor.
Why do I have to chill the dough for so long?
Chilling the dough is essential because it solidifies the butter, which prevents the cookies from spreading too much during baking. This results in those thick, substantial cookies with a crisp edge and soft center that this recipe is famous for.
Can I make the cookies smaller to get more servings?
While you can make smaller cookies, keep in mind that part of what makes this recipe special is the large, thick cookie size. Smaller cookies will bake faster and be thinner, changing the texture and potentially losing that perfect Levain Bakery experience.
Final Thoughts
There’s something truly magical about mastering the Levain Bakery Chocolate Toffee Cookies Recipe at home—the thick, gooey, chocolaty toffee-studded cookies are pure joy in every bite. Whether you’re treating yourself or sharing with friends, these cookies have a way of making any day better. I can’t wait for you to bake up a batch and experience that warm, comforting happiness for yourself!
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Print
Levain Bakery Chocolate Toffee Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 2 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Levain Bakery Chocolate Toffee Cookies are rich, thick, and gooey cookies loaded with semi-sweet chocolate chips, crunchy toffee bits, and optional chopped nuts. These cookies feature a buttery, tender crumb with a slightly underbaked center for the ultimate indulgent treat. Perfect for chocolate lovers looking for a bakery-style cookie experience at home.
Ingredients
Cookie Dough
- 1 cup cold unsalted butter, cubed
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1½ cups cake flour
- 1½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- 1 cup chopped toffee bits
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Prepare the butter and sugars: Cut the cold unsalted butter into cubes. Using a stand mixer fitted with the paddle attachment, beat the butter with brown sugar and granulated sugar on medium speed for 3 to 4 minutes until the mixture is fluffy and light in color.
- Add eggs: Add the eggs one at a time, mixing on medium speed until each is just incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Mix dry ingredients: In a separate bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the butter mixture while mixing on low speed. Mix until just combined to avoid overworking the dough.
- Fold in mix-ins: Gently fold in the semi-sweet chocolate chips, chopped toffee bits, and nuts if using. The dough will be thick and chunky.
- Shape and chill: Scoop the dough into 6 to 8 large balls, about 6 ounces each. Place the dough balls on a parchment-lined baking sheet. Chill in the refrigerator for at least 90 minutes to firm up the dough.
- Bake: Preheat the oven to 400°F (204°C). Bake the chilled dough balls for 10 to 12 minutes until the edges are set but the centers remain slightly underbaked for a soft texture.
- Cool and serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Serve warm for the best gooey texture.
Notes
- Chilling the dough is essential for thick, well-shaped cookies.
- Use cold butter for the proper dough texture and thickness.
- Optional nuts add extra crunch but can be omitted if preferred.
- The cookies are best enjoyed warm when the centers are slightly gooey.
- Store cooled cookies in an airtight container for up to 3 days or freeze for longer storage.
