Welcome to Cookie Heaven!
Hey there, cookie lover! If you’re anything like me, you know that nothing beats a soft, gooey cookie right out of the oven, especially ones loaded with chocolate and toffee. Today, I’m excited to share with you my go-to recipe for big, irresistible Coffee Toffee Cookies inspired by Levain Bakery. Trust me; once you bite into one of these cookies, you won’t be able to resist reaching for another!
Why You’ll Love These Cookies
These cookies are the perfect mix of rich chocolatey goodness and crunchy toffee. The dark chocolate chunks provide a deep flavor, while the milk chocolate adds that gooey texture we all crave. Plus, baking at home means you control every ingredient, making them even more special!
Nutritional Benefits
Now, I know cookies aren’t the first thing you think of when you hear the word “healthy,” but there are silver linings! For instance, using dark chocolate can be great for your mood— it contains antioxidants and has been linked to improvements in heart health. Plus, when you make these at home, you can adjust the sugars to your liking or even swap in healthier sweeteners if that’s your jam!
Adaptable Variations
Got some dietary restrictions? No problem! Here are some easy swaps:
- Gluten-Free Option: You can replace all-purpose flour with a 1:1 gluten-free flour blend, and the results will still be delicious!
- Dairy-Free: Try using coconut oil or a vegan butter substitute, and swap chocolate chunks for dairy-free options.
- Less Sugar: You can reduce the sugar by using less brown sugar or granulated sugar. The toffee bits will still add sweetness!
Let’s Get Baking: Coffee Toffee Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1 cup dark chocolate chunks
- 1 cup milk chocolate chunks
- Sea salt flakes (for topping, optional)
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture until just combined.
- Fold in Extras: Gently fold in the toffee bits and both types of chocolate chunks until evenly distributed.
- Form Cookies: Scoop out large balls of dough (about 3 tablespoons each) and place them on the prepared baking sheet, about 2 inches apart.
- Sprinkle with Sea Salt: If you’d like, sprinkle a tiny pinch of sea salt flakes on top for that extra kick of flavor.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers look a bit soft. This will ensure they are gooey!
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Serve and Enjoy!: Serve these cookies warm for the ultimate gooey experience, or store them in an airtight container for later cravings.
Practical & Valuable Tips
- Make sure your butter is softened at room temperature for the best texture.
- Try mixing in other sweet treats like chocolate-covered pretzels for a fun twist!
- If the batter is too soft, chill it in the fridge for 15-30 minutes before baking.
Equipment Needed
Here’s what you’ll need:
- A large mixing bowl
- An electric mixer (handheld or stand)
- A whisk or spatula for mixing
- A cookie scoop (for portioning)
- A baking sheet lined with parchment paper
- Wire rack for cooling
Frequently Asked Questions
- Can I freeze the cookie dough? Absolutely! Just scoop them into balls and freeze them on a baking sheet, then transfer to a bag. Bake them frozen for an extra minute!
- What can I use instead of toffee bits? You can try caramel chips or even chopped nuts for some texture.
- Can I use all dark chocolate chunks? Yes, it’ll give your cookies a richer chocolate flavor!
- How do I know when they’re done? You want the edges to be firm while the centers remain soft. They’ll continue to set as they cool.
- What’s the best way to store these cookies? Store them in an airtight container at room temperature for 3-5 days or in the fridge for longer freshness.
Final Thoughts
I hope you enjoy making these big, gooey Coffee Toffee Cookies as much as I do! They’re perfect for sharing (or keeping all to yourself—no judgment here!). If you whip these up, come back and share your experience with me. And don’t forget to follow me on Pinterest for more fantastic recipes and baking inspiration. Happy baking!
