Levain Bakery Chocolate Toffee Cookies

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Thick, gooey, and packed with deep chocolate flavor, these Levain Bakery Chocolate Toffee Cookies are pure cookie indulgence. Inspired by the iconic New York bakery, each bite offers a luxurious blend of rich cocoa, melty chocolate chunks, and buttery toffee bits, creating a contrast of textures that make them unforgettable.

They’re the kind of cookie that feels like a dessert event. Crispy on the outside, irresistibly soft and fudgy on the inside, and scattered with golden pools of caramel toffee, these cookies are everything you’d want from a bakery-style treat at home.

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Preparation Phase & Tools to Use

Before diving into the mixing bowl, having the right tools in place will make all the difference:

• Stand Mixer or Electric Hand Mixer: These help create the dense, thick dough that gives these cookies their signature height and texture. Creaming butter and sugar thoroughly ensures the perfect foundation.
• Kitchen Scale: For bakery-style consistency, weighing your ingredients (especially flour and cocoa) guarantees precision.
• Cookie Scoop (Large): A large cookie scoop or ice cream scoop ensures each dough ball is hefty enough to mimic Levain’s famous size.
• Parchment Paper or Silicone Baking Mats: Prevents sticking and ensures even baking.
• Cooling Rack: To stop the cookies from overbaking on the hot tray and preserve that gooey center.

Each of these tools contributes to the thick, chunky, soft-baked texture that makes Levain-style cookies so legendary.

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Ingredients for the Levain Bakery Chocolate Toffee Cookies

• Unsalted Butter – Gives the cookies their rich flavor and moist texture. Using cold butter helps achieve the thick Levain-style structure.
• Brown Sugar – Adds a deeper molasses flavor and helps keep the cookies soft.
• Granulated Sugar – Balances the moisture from the brown sugar and gives a crisp edge.
• Eggs – Binds the dough and adds richness.
• Vanilla Extract – Enhances the chocolate and toffee notes.
• All-Purpose Flour – Provides structure. It’s essential to measure accurately to maintain the cookie’s thick shape.
• Cocoa Powder (Dutch Processed preferred) – Delivers the intense chocolate flavor.
• Cornstarch – Softens the cookie’s interior while maintaining structure.
• Baking Soda & Salt – Classic leavening and flavor-enhancing agents.
• Dark Chocolate Chunks – Adds depth and gooey richness to every bite.
• Toffee Bits or Chopped Toffee Bars – Caramelized crunch that balances the rich cocoa.
• Flaky Sea Salt (optional) – Sprinkled on top for a contrast that enhances every flavor note.

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How To Make the Levain Bakery Chocolate Toffee Cookies

Step 1: Creaming Cold Butter and Sugars

Cut the cold unsalted butter into chunks and beat it with both sugars until creamy but still thick. Don’t overmix—we’re not going for airy here.

Step 2: Add the Eggs and Vanilla

Add in the eggs one at a time followed by vanilla extract. Mix until just combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add this dry mix to the wet ingredients.

Step 4: Stir in Chocolate and Toffee

Fold in the dark chocolate chunks and toffee pieces until evenly distributed. The dough should be thick and chunky.

Step 5: Shape and Chill

Use a large cookie scoop or ice cream scoop to portion out big dough balls. Chill the dough for at least 30 minutes to prevent overspreading.

Step 6: Bake to Perfection

Bake at 375°F (190°C) for 10-12 minutes until the edges are set but the centers look slightly underbaked. Sprinkle flaky sea salt on top while warm.

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How to Serve and Store These Cookies

Serve these Levain Bakery Chocolate Toffee Cookies slightly warm for the ultimate gooey experience. The melted chocolate and softened toffee bits create the dreamiest center. Pair them with a glass of cold milk, a latte, or even crumble one over vanilla ice cream for a decadent dessert.

To store, place the cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to 3 months—just reheat in a 300°F oven for 5-6 minutes to bring back that just-baked texture.

Want to freeze the dough? Absolutely! Shape the dough into balls, freeze on a baking sheet, then transfer to a zip-top freezer bag. Bake straight from frozen with 1-2 extra minutes.

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Frequently Asked Questions

How do I make sure my cookies stay thick and don’t flatten?

Use cold butter and chill the dough before baking. Also, don’t overmix the dough—it keeps the structure dense.

Can I use regular cocoa powder instead of Dutch-processed?

You can, but Dutch-processed gives a deeper chocolate flavor and richer color. It’s highly recommended for this recipe.

What kind of toffee should I use?

Store-bought toffee bits (like Heath) or chopped toffee bars both work beautifully. Look for something that won’t melt completely into the dough.

Can I make them smaller?

Sure, just reduce the baking time slightly. But to get that true Levain bakery experience, go big!

Do I need to use a mixer?

While a mixer helps handle the dense dough more easily, you can do it by hand with some elbow grease.

Why add sea salt on top?

Flaky sea salt enhances the sweetness and richness of the cookie. It’s that little finishing touch that elevates every bite.

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Want More Cookie Ideas with a Twist?

If you love these Levain Bakery Chocolate Toffee Cookies, you’ll probably enjoy these other favorites:

• Whipped Shortbread Cookies for melt-in-your-mouth texture with a buttery finish.
• Brownie Mix Cookies if you’re into fudgy, easy-to-make classics.
• Peanut Butter Texas Sheet Cake for when you want cookies turned cake-style.
• Paula Deen’s 5-Minute Fudge to pair alongside your cookies for a double treat.
• Strawberry Cheesecake Dump Cake if you’re craving fruity and rich together.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you go heavy on the toffee or try it with milk chocolate chunks instead? Maybe you added espresso powder for extra richness?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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