Levain Bakery Chocolate Toffee Cookies

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Thick, gooey, and outrageously rich, these Levain Bakery Chocolate Toffee Cookies are the kind of cookie that makes jaws drop and hearts race. Inspired by the famous New York bakery, this homemade version captures everything you love about their iconic cookies—crispy on the outside, tender and melty on the inside, and packed with melty pools of chocolate and pockets of buttery toffee.

Each bite is a balance of deep cocoa flavor, nutty caramelized toffee, and velvety semi-sweet chocolate. Whether you’re a cookie dough fanatic or someone who lives for that just-baked center, these cookies deliver on every level. They’re big, bold, and unapologetically indulgent—perfect for impressing guests or treating yourself to a bakery-level experience at home.

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What Kind of Chocolate Should I Use?

For these Levain-style cookies, quality chocolate is key. Use a mix of semi-sweet chocolate chips and chopped chocolate bars to get those signature gooey pockets and dramatic chocolate pull. Avoid using only chips if you want a more luxurious, melty texture. You can even experiment with dark chocolate or milk chocolate, but semi-sweet provides the best contrast to the sweet toffee bits.

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Ingredients for the Levain Bakery Chocolate Toffee Cookies

Cold Unsalted Butter: Using cold butter keeps the cookies thick and helps mimic the signature Levain texture.

Brown Sugar: Provides moisture, deep flavor, and a chewy texture that complements the toffee.

Granulated Sugar: Adds structure and a slight crisp to the outer layer.

Eggs: Two whole eggs help bind everything and add richness to the dough.

Cake Flour + All-Purpose Flour: The combo adds a bakery-style softness while keeping the cookies substantial.

Cornstarch: A little cornstarch keeps the center tender and slightly underbaked, in the best way.

Baking Soda & Salt: Classic leavening and balance.

Semi-Sweet Chocolate Chips: Melty and rich, these provide a deep cocoa flavor.

Chopped Toffee Bits: Adds buttery crunch and caramel sweetness.

Optional Walnuts or Pecans: For added crunch and nutty flavor, though totally optional.

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How To Make the Levain Bakery Chocolate Toffee Cookies

Step 1: Prep the Butter Base

Cut your cold unsalted butter into cubes and beat it with the brown and granulated sugars in a stand mixer fitted with a paddle attachment. Beat on medium speed for 3-4 minutes until the mixture looks fluffy and slightly creamy—don’t overmix.

Step 2: Add the Eggs

Add eggs one at a time, mixing until just incorporated. Scrape down the sides of the bowl to ensure everything combines evenly.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.

Step 4: Stir in the Good Stuff

Gently fold in the semi-sweet chocolate chips and toffee bits. If using, add in the chopped nuts here. The dough should be thick and chunky.

Step 5: Portion and Chill

Scoop the dough into large mounds (about 6-8 depending on how big you want them). Place the dough balls on a parchment-lined baking sheet and chill them in the fridge for at least 90 minutes. This helps prevent spreading and keeps the centers thick.

Step 6: Bake to Perfection

Preheat your oven to 400°F (204°C). Place the chilled dough balls a few inches apart on a baking sheet and bake for 10-12 minutes. The edges should be set, but the centers will still look slightly underdone. That’s the magic!

Step 7: Cool Slightly and Serve

Let cookies cool on the sheet for 10 minutes before transferring them to a wire rack. Enjoy them warm for the ultimate gooey chocolate-toffee experience.

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How to Serve and Store These Cookies

Levain Bakery Chocolate Toffee Cookies are best served slightly warm when the chocolate is still soft and gooey and the toffee bits are delightfully chewy. Pair one with a cold glass of milk or a scoop of vanilla ice cream for dessert bliss. They also make a stunning addition to holiday cookie trays or gift boxes—just wrap them in parchment and tie with baker’s twine for a cozy, homemade touch.

To store, keep cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 2 months. To reheat, pop one in the microwave for 10-15 seconds to bring back that fresh-from-the-oven feel.

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Frequently Asked Questions

How big should the cookie dough balls be?

For that signature Levain size, go big! Each dough ball should be about 6 ounces (a heaping ½ cup). This gives the cookies their thick, bakery-style height.

Can I use only all-purpose flour?

You can, but mixing in cake flour adds a lighter, tender texture. If you must substitute, replace the cake flour with all-purpose and add a teaspoon of cornstarch per cup.

Why does the butter need to be cold?

Cold butter helps the cookies maintain their thick shape during baking instead of spreading too much. It’s a key part of replicating the Levain-style structure.

Do I have to chill the dough?

Yes! Chilling firms up the butter and gives the flour time to hydrate, leading to a thicker, richer cookie that doesn’t overspread.

Can I make the dough ahead of time?

Absolutely. You can make the dough up to 48 hours in advance and keep it chilled until you’re ready to bake. You can also freeze individual dough balls for quick future baking.

What if I want a gooier center?

Take the cookies out right at the 10-minute mark and let them rest on the baking sheet. The residual heat finishes the baking process while keeping the centers soft and molten.

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Want More Cookie Ideas with a Twist?

If you love these Levain Bakery Chocolate Toffee Cookies, you’ll definitely want to try these other unique treats from the blog:

• Cotton Candy Cookies for a colorful, nostalgic twist on classic sugar cookies.
• Maraschino Cherry Chocolate Chip Cookies with fruity bursts in every chewy bite.
• Cheesecake-Stuffed Caramel Apple Cookies that combine fall flavors in one decadent dessert.
• Lemon Oatmeal No-Bake Cookies for when you need something quick and citrusy.
• Whipped Shortbread Cookies for melt-in-your-mouth simplicity.

These cookie recipes each bring something special to the table, whether it’s texture, flavor, or presentation. You might just find your new favorite.

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

Tried these cookies? Drop a comment below and let me know how they turned out! Did you go for extra toffee? Maybe swapped in dark chocolate or added a sprinkle of sea salt on top?

I love hearing your creative spins. And if you have questions, don’t be shy—we’re all here to bake and learn together!

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