Description
Levain Bakery Chocolate Toffee Cookies are thick, gooey, bakery-style cookies packed with semi-sweet chocolate and crunchy toffee bits. These rich chocolate toffee cookies offer crisp edges and soft centers, perfect for dessert lovers. Ideal for holidays, gifting, or indulgent cravings. A must-try thick chocolate cookie recipe!
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped semi-sweet chocolate
3/4 cup toffee bits
2 teaspoons vanilla extract
Instructions
1. Beat the softened butter with brown sugar and granulated sugar until fluffy and creamy.
2. Add in the eggs one at a time, followed by vanilla extract. Mix well and scrape the bowl as needed.
3. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add this to the wet mixture.
4. Fold in the chopped chocolate and toffee bits until evenly distributed.
5. Cover and chill the dough in the refrigerator for at least 1 hour.
6. Preheat the oven to 400°F (204°C). Line baking sheets with parchment paper.
7. Scoop large cookie dough mounds (about 1/4 cup each) onto the sheet, leaving room between.
8. Bake for 9–11 minutes, until edges are golden and centers are still soft.
9. Let cookies rest on the sheet for 5 minutes before transferring to a wire rack.
10. Serve warm or let cool completely for storage.
Notes
These cookies are best eaten slightly warm when the chocolate is gooey.
Chilling the dough is essential to keep them thick and chewy.
Don’t overbake—the center should look a little underdone when you remove them from the oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 385
- Sugar: 27g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg