Levain Bakery Style Coffee Toffee Cookies
If you are craving those legendary thick, gooey cookies from New York’s famous Levain Bakery, I got you! This is the ultimate Levain Bakery copycat recipe because they taste and look EXACTLY like the original. While their original Coffee Toffee Cookie remains a closely guarded secret, this copycat recipe brings you impossibly close to the real thing. These cookies feature a perfect balance of rich coffee flavor, buttery toffee bits, and that signature crispy-outside, gooey-inside texture that made Levain famous.
How do I make a Levain-style cookie?
The magic of Levain-style cookies lies in their unique characteristics: massive size (6 ounces each), barely-baked centers, and crispy exteriors. My version incorporates premium instant espresso powder and high-quality toffee bits to recreate their beloved coffee toffee variation. The result? A cookie that’s crisp on the outside, with an almost cake-like interior that melts in your mouth.
What ingredients do I need for the coffee toffee cookie?
- All purpose flour
- BLACK cocoa powder
- Instant Espresso Powder
- Eggs
- Baking Soda
- Salt
- Milk Chocolate
- Toffee (you can use homemade or store-bought toffee but I actually tested both versions and prefer the Heath toffee version as it keeps its structure inside cookie)
The Secret to Perfect Levain-Style Cookies
- Don’t over bake! Cookies should look slightly underdone when removed from the oven. Yes, they are technically a little bit raw but that is the style!
- Space cookies at least 5 inches apart as they will spread while they bake
- For extra coffee flavor, add an extra tablespoon of instant espresso!
- Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Why This Recipe Works
The combination of instant espresso powder and dark cocoa creates deep, rich coffee notes that perfectly complement the buttery toffee pieces. I know it seems odd to bake cookies at such a high baking temperature but I promise that this ensures a crispy exterior while maintaining a gooey center. Whether you’re miles away from the original Levain Bakery or just want to recreate their magic at home, these copycat coffee toffee cookies will satisfy your craving. With their enormous size, perfect texture, and rich coffee-toffee flavor, they’re sure to become a new favorite in your recipe collection.
Looking for more copycat recipes? Check out our other posts featuring famous bakery favorites like this Gideon’s Bakehouse copycat recipe!
Equipment
- 1 Standmixer
Ingredients
- 1 cup unsalted butter room temp, 226 grams
- 1 cup packed light brown sugar 200 grams
- ½ cup granulated white sugar 100 grams
- 2 large eggs
- 3 tbsp instant espresso powder
- ½ cup + 1 tablespoon BLACK cocoa powder
- 3 cups all-purpose flour 375 grams
- ¾ tsp baking soda
- ½ tsp salt
- 4 oz chopped milk chocolate bar
- 8 ounces of chopped toffee bars I used heath, you can use homemade toffee but the cookies will be flatter
Instructions
- In a medium bowl, combine all dry ingredients (flour, cocoa powder, baking soda, and salt) mix together with a whisk or fork to combine and set aside
- In the bowl of a stand-mixer fitted with a paddle attachment, add the butter and the sugars
- Cream together on medium speed for about 5 minutes, pausing halfway through to scrape the sides of the bowl
- Add in the eggs and mix again, making sure to scrape down the sides of the bowl again
- Add in the espresso powder and mix, the moisture from the eggs will help the granules dissolve. Scrape down the sides of the bowl
- Add in the dry ingredients AND the chopped chocolate + chopped toffee and mix until thick dough forms. Adding these all together will help disperse the chocolate and toffee throughout the cookie!
- Cover the dough with saran wrap and let it rest in the refrigerator for at least 1 hour
- Scoop dough into 6 oz sized balls (alternatively, you can scoop into 4 oz size balls if you wish for a slightly smaller cookie)
- Preheat the oven to 415 degrees and line two cookie sheets with parchment paper
- Bake cookies, leaving at least 5 inches in between them, for 10 minutes. Top with extra pieces of chopped toffee and flakey salt!
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