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Levain Bakery Coffee Toffee Cookies

Delightful cookies with a crisp outer layer and a chewy center, featuring chocolate and toffee flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Ensure butter is softened but not melted.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar Can be reduced with unsweetened applesauce or banana puree.
  • 2 large eggs Beat in one at a time.
  • 1 teaspoon vanilla extract
  • 1/2 cup brewed coffee (cooled)
Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup toffee bits Adds crunch.
  • 1 cup dark chocolate chips

Method
 

Baking
  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the toffee bits, dark chocolate chips, and cooled brewed coffee until the batter is thick and chunky.
  6. Use a large cookie scoop (about 1/4 cup) to portion the dough onto baking sheets lined with parchment paper.
  7. Bake for 15-20 minutes or until the edges are golden brown, with slightly underbaked centers.
  8. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to wire racks to cool completely.

Notes

Chill the dough for 30 minutes for better texture and flavor. Store in an airtight container for up to one week or freeze for up to three months.