Once again, I received an ad for some Levain Chocolate Coffee Toffee Cookies that I could not get in Minneapolis, and was not going to pay to ship them to my house. So what is a girl to do? Bake her own. It’s really quite simple.
Levain really knows how to do a solid seasonal cookies. Their lemon chip cookies are so enticing, even after I make a dupe for those last year. This year, their winter cookie was a coffee toffee ones. I guess it’s no surprise that a bakery known for solid cookies can whip out a great seasonal cookie. But when you only do one per season, it’s impressive to come up with only one that is great enough to create interest.
These cookies were, predictably, quite good. If you like coffee, having a chocolate coffee base is already a great elevation of a standard cookie. There’s enough coffee that it’s noticeable, and not just a boost to the chocolate. Although… it is a boost to the chocolate too. And, I think toffee is underutilized in baking (at least, by me). A toffee chunk can really be delightful in the right baked good – it’s a good texture addition, and the flavor pairs well with a lot of other flavors.
With these cookies, I now feel like I’ve really developed a few base recipes that I can riff off of. This is my third Levain cookie iteration. I just did my third Milk Bar Pie iteration. I’ve got nine different versions of the frosted sugar cookie recipe. It’s good to have these base recipes! I feel like the options are endless, and I can get to any end goal that I have in mind if I start with the base.
But perhaps I’ll change things up soon, and try to make some more things I’ve never made before. Got to stay on my toes!
Print
Total Time:
Print
PinIngredients
- 1/2 cup (1 stick) cold butter cut into small cubes
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 1/4 cup flour + 1/2 tablespoon cornstarch
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 2 teaspoons coffee powder
- 1/2 teaspoon salt
- 5 ounce bag of Heath bars, chopped
Instructions
- Preheat oven to 410 degrees.
- In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- Mix in flour, cornstarch, cocoa powder, baking soda, coffee powder, and salt. Mix until just combined to avoid overmixing. Stir in chopped Heath bars.
- Separate dough into large balls and place on lightly colored cookie sheet. You can make these giant, as Levain does, or a more modest size if you don’t want mega-cookies.
- Bake for 9-12 minutes or until golden brown on the top. (It’s about the same baking time no matter how large you make your cookies, but if they’re small, check after 8 minutes, and if they’re giant, 10 is probably a good checking point.)
- Let them rest for at least 10 minutes to set.