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
Scale
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.
