Name: Cookology
Address: New York, NY

Chocolate Toffee Levain Cookies

Yield: approximately 8 large cookies

Ingredients:

1 cup cold unsalted butter, cut into small cubes
1 cup packed brown sugar
⅔ cup granulated sugar
2 large eggs
½ cup dark unsweetened cocoa powder
2½ cups all-purpose flour (or a mix of 1 cup cake flour and 1½ cups all-purpose flour)
¾ teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
1–2 teaspoons espresso powder (optional)
8–10 ounces chocolate-covered toffee bars (e.g., Heath), chopped (reserve 2 ounces for topping)
Optional: semi-sweet chocolate chips

Instructions:

Preheat Oven: Set your oven to 400°F (204°C) and line a light-colored baking sheet with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, beat the cold, cubed butter with brown sugar and granulated sugar for 3–4 minutes until the mixture is light and fluffy.
Add Eggs: Incorporate the eggs one at a time, mixing well after each addition until the batter is smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour(s), baking soda, cornstarch, salt, and espresso powder (if using).
Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Fold in Toffee (and Chocolate Chips if using): Gently fold in the chopped toffee pieces, reserving about 2 ounces for topping. If desired, also fold in semi-sweet chocolate chips.
Shape Cookies: Divide the dough into 6-ounce portions (using a kitchen scale for accuracy) and roll into balls.
Bake: Place the dough balls onto the prepared baking sheet, spacing them apart. Bake for 9–11 minutes until the edges are set but the centers are still soft.
Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

For more details and tips, you can visit the original recipe here

Image from iStock