Julie Clark
Posted:
Coffee Toffee Cookies
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Our take on a popular Levain cookie flavor! Coffee Toffee Cookies have rich dark chocolate flavor with buttery toffee bits and espresso.
What do you turn to when you want to be creative in the kitchen? Sometimes I create a new soup, but most times I get create a new cookie. After all, that’s how you have our Oreo cookies, coconut caramel cookies and chocolate turtle cookies!
When I saw a new flavor of Levain cookies come across my Facebook feed, I knew I needed to make a copycat recipe. Chocolate, toffee and espresso? Sign me up. These Coffee Toffee Cookies have a chocolatey browned butter taste with hints of coffee. They are irresistible!
Ingredients Needed
Full ingredients and amounts are listed in the recipe card below, but here are a few notes:
- Espresso powder adds coffee flavor without adding any liquid. If you love mocha flavor, this ingredient is important to have on hand. Use instant espresso powder in our black forest cake, box brownies made better and chocolate truffles.
- Unsweetened cocoa powder and black cocoa powder. Black cocoa is another ingredient that may be unusual, but I find it’s totally worth keeping a bag in my pantry. I swap out just one tablespoon of regular cocoa powder for black. It gives such a beautiful dark color to the cookies.
- I first tested the coffee toffee cookies with homemade toffee thinking that homemade is always better. The toffee melted and the cookies spread everywhere. Ooops! On the second try, I used chopped Heath bars, which worked perfectly. Use toffee bits as we do in our toffee chocolate chip cookies if you prefer, but I wanted to mimic the chunks of toffee in the Levain Bakery cookies so went with chopping the bars myself.
- Why a chopped chocolate bar instead of chocolate chips? Because the chocolate melts right into the cookie, letting that toffee take center stage. It’s a fun change you can easily make to traditional chocolate chip cookies.
Looking for a cookie with espresso powder but no cocoa powder? Try our mocha chocolate chip cookies!
Tips for Making the Cookies
- This recipe works best in the bowl of a stand mixer. It has the power you need to cream butter and sugar together, which is important for giving the cookies the best texture.
- Although Levain cookies are known for being extra large, I made these cookies traditional size for portion control. Because I will eat that whole XL cookie in one sitting. See the notes in the recipe card below for how to make XL coffee toffee cookies if you would like them huge.
- If making traditional size cookies, you should not have to refrigerate the dough before baking. A key for this is making sure the butter is at room temperature (not too soft) and creamed well.
- Press a few chopped Heath toffee bits into the top of the cookie dough balls before baking for a pretty look.
A peek at XL Coffee Toffee Cookies:
Really. So irresistible. 😍
When you bake them at the high temperature, they get slightly crisp edges and stay gooey in the middle. They are sweet, yes, but the instant coffee powder and dark chocolate helps cut the sweetness slightly.
After these cookies, try our toffee shortbread bars, saltine cracker candy or chunky peanut butter cookies and monster cookies.
Coffee Toffee Cookies
Our take on a popular Levain cookie flavor! Coffee Toffee Cookies have rich dark chocolate flavor with buttery toffee bits and espresso.
Servings 26
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Ingredients
- 1 cup salted butter room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder*
- 2 tablespoons espresso powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 8 Heath toffee bars chopped, 1.4 ounces each
- 1 dark chocolate bar chopped, 5.29 ounces
For topping the cookies:
- 2 Heath toffee bars chopped, 1.4 ounces each
Instructions
- Preheat the oven to 350ºF. Line cookie sheets with parchment paper.
- Using a stand mixer or an electric hand mixer, cream together the butter and sugars for about 4 minutes. The mixture should be light in color and fluffy. 1 cup salted butter, ¾ cup granulated sugar , ¾ cup brown sugar
- Add the eggs and vanilla and mix again for 1 minute. 2 large eggs, 2 teaspoons vanilla extract
- Add in the dry ingredients: flour, cocoa, espresso powder, baking soda and salt. Mix for 30 seconds, just until the mixture is combined. On low speed, gently mix in the in the chopped toffee and chopped dark chocolate. 2 ¼ cups all-purpose flour , ⅔ cup unsweetened cocoa powder*, 2 tablespoons espresso powder, ¾ teaspoon baking soda, ¼ teaspoon salt, 8 Heath toffee bars, 1 dark chocolate bar
- Use a 2" cookie scoop to drop the batter onto the lined baking sheets. Space the cookie dough balls about 2" apart. Press a few extra toffee pieces on the top of the cookies. Bake the cookies for 10 minutes or until they are set. If you want the cookies to stay soft and chewy, do not over bake. 2 Heath toffee bars
- Allow the cookies to cool for 5 minutes on the pan, then remove to a wire rack to cool completely.
Notes
*Remove one tablespoon of regular cocoa powder and replace with one tablespoon of black cocoa powder to get a rich, dark color. (55 grams regular cocoa powder and 10 grams black cocoa powder).
- For traditional size cookies, each cookie should be 1.5 ounces of dough. For large Levain style cookies, use 3 ounces of dough per cookie. Refrigerate the cookie dough balls for 30 minutes Then bake for 8 minutes at 425ºF. If they still spread slightly, use a knife to gently push in the edges of the cookie to round them out. You could also add ½ tablespoon cornstarch to the dough which will help the cookies stay thick.
- These cookies will not spread much, but if you want them to be extra thick, refrigerate the cookie dough balls for 20-30 minutes. This is not necessary though and in the pictures shown, we did not refrigerate the dough.
- Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
Nutrition
Calories: 167kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 117mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 229IU | Calcium: 14mg | Iron: 1mg
Excellent cookie recipe. Guests asked for extras to take home and a copy of the recipe.
The family loved these at our last Sunday lunch! Simply irresistible with the dark chocolate. I think it is my best cookie creation yet.