Description
Thick, bakery-style Levain Bakery Chocolate Toffee Cookies that are crispy on the outside, gooey on the inside, and packed with semi-sweet chocolate and buttery toffee bits. This homemade version delivers indulgent flavor with a tender center and crunchy edges—just like the famous NYC treat.
Ingredients
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
1. Cut cold unsalted butter into cubes. Beat with brown sugar and granulated sugar in a stand mixer on medium speed for 3–4 minutes until fluffy.
2. Add eggs one at a time, mixing until just incorporated. Scrape down the sides of the bowl.
3. In a separate bowl, whisk cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually mix into the butter mixture on low speed.
4. Fold in chocolate chips, toffee bits, and nuts (if using). Dough will be thick.
5. Scoop dough into 6–8 large balls (about 6 oz each). Place on a parchment-lined tray and chill for at least 90 minutes.
6. Preheat oven to 400°F (204°C). Bake chilled dough balls for 10–12 minutes. Edges should be set, centers slightly underdone.
7. Cool on baking sheet for 10 minutes, then transfer to a wire rack. Serve warm.
Notes
For gooier centers, bake for exactly 10 minutes and let them rest on the tray.
Chilling the dough is essential for structure and rich flavor.
Use chopped chocolate bars along with chips for melty, dramatic chocolate puddles.
Nutrition
- Serving Size: 1 large cookie
- Calories: 560
- Sugar: 34g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: levain cookies, toffee cookies, chocolate cookies, bakery-style cookies