Name: Levain Bakery Chocolate Toffee Cookies
Prep time: 15 min
Cook time: 12 min
Total time: PT-491861H45M23S
Cuisine: American
Ingredients: 1 cup cold unsalted butter, cubed; 0.75 cup light brown sugar, packed; 0.5 cup granulated sugar 2 large eggs; 0.5 teaspoon vanilla extract 2 cups all-purpose flour 1 cup cake flour 1 teaspoon cornstarch; 0.75 teaspoon baking soda; 0.75 teaspoon salt; 1.5 cups semi-sweet or dark chocolate chunks 1 cup toffee bits (or chopped Heath bars); 0.5 cup chopped walnuts or pecans (optional)

Thick, gooey, and packed with melty chocolate and buttery toffee bits, these Levain Bakery Chocolate Toffee Cookies are the ultimate treat for cookie lovers. Inspired by the iconic NYC bakery’s legendary cookies, this version brings in an extra twist of caramelized crunch thanks to the toffee.

These cookies are delightfully chunky, with a crisp edge and a molten center that melts in your mouth. The contrast between the bittersweet chocolate and the nutty-sweet toffee is pure cookie magic. Whether you’re baking for a crowd or treating yourself, these will not last long once out of the oven.

What Kind of Chocolate and Toffee Should I Use?

For the best flavor and texture, use high-quality semi-sweet or dark chocolate chunks or discs. They melt beautifully and add a luxurious richness. As for toffee, opt for chopped Heath bars or store-bought toffee bits—both give that satisfying snap and buttery flavor that pairs so well with chocolate.

Ingredients for the Levain Bakery Chocolate Toffee Cookies

1 cup (2 sticks) cold unsalted butter, cubed
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup cake flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups semi-sweet or dark chocolate chunks
1 cup toffee bits (or chopped Heath bars)
Optional: 1/2 cup chopped walnuts or pecans for added crunch

How To Make the Levain Bakery Chocolate Toffee Cookies

Step 1: Cream the Butter and Sugars

In a stand mixer with paddle attachment, beat the cold butter, brown sugar, and granulated sugar until light and fluffy—about 4 minutes.

Step 2: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Mix the Dry Ingredients

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

Step 4: Fold in Chocolate and Toffee

Gently fold in the chocolate chunks and toffee bits. If using nuts, fold them in here as well.

Step 5: Portion and Chill

Scoop large balls of dough (about 1/3 cup each) onto a lined baking sheet. Cover and chill in the fridge for at least 30 minutes.

Step 6: Bake to Perfection

Preheat oven to 375°F (190°C). Bake cookies for 10–12 minutes, until the edges are set but the centers are still gooey. Let cool on the pan for 10 minutes before transferring to a wire rack.

Serving and Storing These Cookies

Serve these warm for ultimate gooey goodness—maybe with a scoop of vanilla ice cream if you’re feeling indulgent. Once cooled, store the cookies in an airtight container at room temperature for up to 4 days. To reheat, pop one in the microwave for about 10 seconds to bring back that fresh-out-of-the-oven magic.

Frequently Asked Questions

How do I keep the cookies thick like Levain?

Use cold butter and chill the dough. This prevents spreading and keeps the cookies thick and bakery-style.

Absolutely. Freeze dough balls on a tray, then transfer to a zip-top bag. Bake directly from frozen, adding an extra 2–3 minutes.

Do I have to use cake flour?

It helps with that soft, tender center, but if you don’t have any, you can use all-purpose flour for the full amount. The texture will be slightly different but still delicious.

Can I make these gluten-free?

Yes! Substitute a good quality 1:1 gluten-free flour blend in place of the all-purpose and cake flours.

What if I want them extra gooey?

Underbake by a minute and let them finish setting on the baking sheet. The centers will be decadently soft.

If you love these Levain Bakery Chocolate Toffee Cookies, you’ll probably fall for these other irresistible bakes:

Cherry Chocolate Cheesecake for a rich, layered indulgence.
Irresistible Pecan Pie Bites for a holiday-inspired crunch.
Cinnamon Donut Bread Recipe if you’re craving cozy bakery vibes.
Bisquick Chocolate Chip Cookies when you want a fast, foolproof treat.
Chocolate Peanut Butter Dream Bars for the ultimate chewy, creamy combo.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add nuts? Try milk chocolate instead? Maybe even stuff them with caramel?

I love seeing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find more of my daily sweet creations on Pinterest – Nina Dishes.

Levain Bakery Chocolate Toffee Cookies

Author: Nina Klatten
Total Time: 27 minutes + chill
Yield: 12 large cookies
Diet: Vegetarian

Print Recipe

Description

These Levain Bakery Chocolate Toffee Cookies are thick, rich, and loaded with melty chocolate chunks and buttery toffee bits. Inspired by the famous NYC cookie, this version adds a caramel twist and stays wonderfully soft in the center. A dreamy cookie for serious chocolate lovers.

Instructions

1. In a stand mixer with paddle attachment, beat the cold butter, brown sugar, and granulated sugar until light and fluffy—about 4 minutes.

2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

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

4. Gently fold in the chocolate chunks and toffee bits. If using nuts, fold them in here as well.

5. Scoop large balls of dough (about 1/3 cup each) onto a lined baking sheet. Cover and chill in the fridge for at least 30 minutes.

6. Preheat oven to 375°F (190°C). Bake cookies for 10–12 minutes, until the edges are set but the centers are still gooey. Let cool on the pan for 10 minutes before transferring to a wire rack.