Levain Bakery Chocolate Toffee Cookies Recipe
If you love thick, soft, bakery-style cookies, this recipe is for you. The Levain Bakery Chocolate Toffee Cookies Recipe is famous worldwide.
Ingredients
- 1 cup cold unsalted butter cubed
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups dark chocolate chunks
- ¾ cup toffee bits
Instructions
Prepare the Oven
- Preheat your oven to 410°F. Line a baking tray with parchment paper. Set aside until ready.
Mix Butter and Sugars
- Add cold butter, brown sugar and white sugar to a bowl. Mix until just combined, not creamy.
Add Eggs and Vanilla
- Add eggs one at a time. Mix gently. Add vanilla extract and mix lightly again.
Combine Dry Ingredients
- In another bowl, mix flours, baking powder, baking soda and salt until evenly combined.
Mix Wet and Dry
- Add dry ingredients to the wet mixture. Mix slowly until a thick dough forms.
Add Chocolate and Toffee
- Fold in dark chocolate chunks and toffee bits using a spatula. Do not overmix.
Shape the Cookies
- Divide dough into large balls. Keep them tall, not flat, for thick cookies.
Bake the Cookies
- Place dough balls on the tray with space. Bake for 10 to 12 minutes only.
Cool Properly
- Remove cookies when edges are set. Let them rest on tray for ten minutes.
Serve Warm
- Move cookies to a cooling rack. Serve warm for best gooey texture.
Notes
- Always use cold butter for thick cookies
- Do not overmix the dough
- Chill dough for firmer cookies
- Use milk chocolate for sweeter taste
- Add chopped walnuts for crunch
- Reduce sugar slightly for less sweetness
- Bake one tray at a time
- Use dark chocolate for rich flavor