Levain Bakery Chocolate Toffee Cookies

Save this recipe on:

These Levain Bakery Chocolate Toffee Cookies are the ultimate indulgence. I’ve always loved that satisfying moment when you bite into a warm, thick cookie and are met with gooey pools of chocolate, buttery pockets of toffee, and a soft, almost brownie-like center. This recipe brings that exact experience home. Inspired by the cult-favorite cookies from New York’s iconic Levain Bakery, this homemade version doesn’t hold back on decadence.

I made these cookies one rainy afternoon, and the rich smell that filled the kitchen was enough to make anyone stop in their tracks. The contrast of melty dark chocolate, the sweet crunch of toffee bits, and that pinch of flaky sea salt on top? It’s a game-changer. Whether you’re baking for a crowd or just treating yourself, these cookies demand attention and earn every bit of it.

Why You’ll Love This Levain Bakery Chocolate Toffee Cookies Recipe

• They’re thick, soft, and loaded with melty chocolate and crunchy toffee.
• You only need one dough to get two flavors marbled together (chocolate + classic).
• The texture is outrageously satisfying—crispy edges, gooey middle.
• Freezer-friendly dough means you can bake on demand.
• They look impressive but are surprisingly easy to make at home.

What Kind of Chocolate Should I Use?

Use good-quality dark chocolate chunks or bars chopped by hand. Avoid regular chocolate chips as they tend to hold their shape and don’t melt into those dreamy, glossy pools. Semi-sweet or bittersweet chocolate around 60–70% cocoa gives the best balance with the sweetness of the toffee.

Options for Substitutions

• Butter: Use plant-based butter if you need a dairy-free version.
• Toffee bits: Swap with caramel chips, chopped caramels, or even butterscotch chips.
• Eggs: A flax egg can work in a pinch, though the texture will be slightly less rich.
• All-purpose flour: You can do a half-and-half mix of AP and bread flour for extra chew.
• Dark chocolate: Milk chocolate can be used, though the cookies will be much sweeter.

---

Ingredients for Levain Bakery Chocolate Toffee Cookies

• Unsalted Butter – Adds richness and helps create that tender, chewy texture. Use it softened but not melted.
• Brown Sugar – Brings deep, molasses-like sweetness and keeps the cookies moist.
• Granulated Sugar – Balances the brown sugar and helps with spreading.
• Large Eggs – Bind the dough and contribute to structure and chew.
• Vanilla Extract – Enhances the flavors and gives warmth to the cookie base.
• All-Purpose Flour – Provides the structure. It’s essential for thick, bakery-style cookies.
• Cocoa Powder – For the chocolate half of the dough. Use Dutch-processed for richer flavor.
• Cornstarch – Makes the cookies softer and thicker.
• Baking Soda – Leavening agent to help the cookies rise.
• Salt – Balances the sweetness and enhances the chocolate flavor.
• Dark Chocolate Chunks – Creates gooey pockets of melted chocolate. Chop from a high-quality bar.
• Toffee Bits – Add crunch and a buttery, caramelized flavor.
• Flaky Sea Salt (for topping) – A final touch that amplifies the sweet-salty contrast.

---

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened unsalted butter with brown sugar and granulated sugar until light and fluffy. This step is key for a creamy base and helps aerate the dough.

Step 2: Add the Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This gives the dough moisture and a warm, rich aroma.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt. Divide this dry mix in half.

Step 4: Make Two Doughs

Take half of the dry mix and fold it into the butter mixture to make the classic dough. Then, in the remaining dry mix, whisk in cocoa powder to make the chocolate version. Split the wet butter mixture and mix each half with one of the dry mixtures. Now you have two doughs: classic and chocolate.

Step 5: Add the Mix-ins

Fold chocolate chunks and toffee bits into both doughs. You can adjust the ratio if you prefer more chocolate in one or more toffee in the other.

Step 6: Swirl the Doughs

Take a scoop of each dough and gently swirl them together into a single dough ball. Don’t overmix—you want a marbled effect.

Step 7: Chill the Dough

Refrigerate the dough balls for at least 1 hour (or freeze for 30 minutes) to prevent spreading and intensify the flavor.

Step 8: Bake

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place dough balls spaced apart and bake for 10–12 minutes until the edges are set but the centers are still soft.

Step 9: Finish with Flaky Salt

Right after baking, sprinkle a little flaky sea salt over the tops while the cookies are still warm. Let them cool for 10 minutes on the tray before transferring to a wire rack.

---

How Long to Prepare Levain Bakery Chocolate Toffee Cookies

Prep Time: Most of the hands-on work—creaming butter, dividing dough, and forming cookie balls—takes about 25–30 minutes. If you’re quick and organized, it can be done in 20.

Chilling and Baking Time: For best results, the dough should chill for at least 1 hour. If you’re in a hurry, 30 minutes in the freezer can work. Baking takes around 10–12 minutes. Allow for cooling time on the tray for 10 minutes.

---

Tips for Perfect Levain Bakery Chocolate Toffee Cookies

• Weigh your ingredients for consistent texture and thickness.
• Chill the dough—don’t skip this! It prevents spreading and boosts flavor.
• Use chopped chocolate, not chips, for those signature melty pools.
• Swirl the two doughs together just enough to get a marbled look.
• Underbake slightly for gooey centers—cookies will finish setting as they cool.

---

Watch Out for These Mistakes While Cooking

• Skipping the chill time: Warm dough will spread too much and lose its shape.
• Overbaking: These cookies should be gooey in the middle. Take them out when the edges are just set.
• Overmixing the doughs: You want a swirl effect, not a fully blended chocolate cookie.
• Using chocolate chips instead of chunks: Chips don’t melt the same way, and you’ll miss the signature gooey texture.
• Not measuring flour correctly: Too much flour will make the cookies dry. Spoon and level, or weigh.

---

What to Serve With Levain Bakery Chocolate Toffee Cookies?

1. A Glass of Cold Milk

Classic pairing for a reason. The richness of the cookie is beautifully balanced with cold milk.

2. Espresso or Strong Coffee

The bitterness of coffee complements the sweetness of the chocolate and toffee.

3. Vanilla Ice Cream

Sandwich the cookies with a scoop for a decadent dessert.

4. Salted Caramel Sauce

Drizzle some over the warm cookie for an extra layer of indulgence.

5. Fresh Berries

A handful of tart raspberries or strawberries can lighten up the richness.

---

Storage Instructions

Room Temperature: Store cookies in an airtight container for up to 4 days. Place parchment between layers to avoid sticking.

Freezing Baked Cookies: Let them cool completely, then wrap individually and store in freezer bags for up to 2 months. Reheat in a 300°F oven for 5–7 minutes.

Freezing Cookie Dough: Form the dough balls, freeze on a tray, then store in a bag or container. Bake from frozen, adding 2–3 minutes to the baking time.

---

Estimated Nutrition (per cookie, approx.)

• Calories: 380
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 44g
• Sugar: 28g
• Protein: 4g
• Fiber: 2g
• Sodium: 180mg

---

Frequently Asked Questions

What makes these cookies different from regular chocolate chip cookies?

The mix of two doughs, large size, rich ingredients, and soft, gooey center give these cookies a bakery-style finish that sets them apart.

Can I use store-bought toffee bits?

Yes! Store-bought bits like Heath toffee bits work great, but you can also chop your own for a chunkier texture.

Do I have to use Dutch-processed cocoa?

You’ll get a deeper chocolate flavor with Dutch-processed, but natural cocoa will work in a pinch. The taste may be slightly more acidic.

How do I know when the cookies are done?

Take them out when the edges are set but the center looks slightly underbaked. They’ll firm up while cooling.

Can I make these smaller?

Absolutely. Just reduce baking time to about 8–9 minutes and keep an eye on them.

---

Conclusion

These Levain Bakery Chocolate Toffee Cookies are the kind of dessert that turns heads and satisfies every sweet craving in one bite. They’re rich, gooey, chocolatey, and just the right amount of salty-sweet. Whether you’re baking them for guests, gifting them, or freezing a batch for yourself, this recipe is one you’ll return to over and over. Bakery magic—straight from your kitchen.

---

Print

Save this recipe on: