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Sprinkles For Breakfast

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giant chocolate chip toffee cookies

These giant chocolate chip toffee cookies are so chewy and gooey and delightful. It’s like a regular chocolate chip cookie, but upgraded with the sweet crunch of the toffee bits. 

Have you ever had someone rip off your idea? Or steal your food photo or recipe and say it was their own? Yeah, it’s the WORST. So I am not about to tell you that I came up with this recipe on my own. Because well, I didn’t. The inspiration for this cookie started with Levain Cookies in New York City. I’ve eaten a lot of cookies in my life - I even did an entire cookie tour when I lived In New York City - and let me tell you, these are hands down the BEST cookies EVER made. 

But, I live in CA now - a whopping 2,812.1 miles from the holy grail of cookies ( I checked on a map and everything). That’s a LOT of miles. So, I decided I needed to figure out a way to get my Levain cookie fix out here on the west coast. What did I do? I literally just googled “Levain Copycat cookie recipe” and clicked on the first one I saw. Boom. Done. Time to make some cookies. 

It turns out this recipe is at the top of that google search because Melissa of My Modern Honey is a magical Unicorn who spent years working on getting this recipe just right. And boy, did she do a good job. If you want to check out her recipe, you can do that HERE

What makes these cookies different? 

  1. Cold Butter - instead of using room temperature butter, you are going to use the butter right out of the fridge. But don’t just throw the whole stick in. You need to cut it into small cubes so it is easier for the butter and sugar to come together.
  2. A higher baking temperature - this ensures that you still get that gooey goodness in the center of your cookie. Which, obviously, is the best part. 
  3. It uses both cake flour and all purpose flour - this combo gives the cookie a delightful tenderness that you would never be able to obtain just using all purpose flour. If you want more info on the difference between these two flours, check out my post HERE.
  4. Resting time - I love cookies right out of the oven as much as the next person - but you HAVE to let these bad boys cool on the baking sheet for 10-15 minutes. This allows the cookie to bake a little bit longer and make sure all the gooey insides are set and ready for consumption.  

The recipe I have posted today is a slight adaptation from Melissa’s original recipe. I made a few tweaks and included my favorite cookie add in - crushed toffee bits. If you can’t find the toffee bits, you can skip them - but I HIGHLY recommend them if you can find them. And yes these cookies really are GIANT (just like the Levain ones)! This recipe makes 8 cookies. If you want - you can go a bit smaller and turn it into 12 cookies - but making them smaller means less gooey magic in the middle.

Giant Chocolate Chip Toffee Cookies

Giant Chocolate Chip Toffee Cookies | Sprinkles For Breakfast


  • 1 cup cold butter, cut into small cubes
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups cake flour
  • 1 1/2 cups flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chips
  • 1 1/2 cup toffee bits, divided


  1. Preheat your oven to 415 degrees and prepare a baking sheet with parchment paper
  2. In a medium bowl, whisk together flours, cornstarch, baking soda, and salt. Set aside.
  3. Cut butter into small cubed pieces.
  4. In a stand mixer fitted with a paddle attachment, combine butter, sugar and brown sugar until light and creamy (about 4-5 minutes).
  5. Add vanilla extract and eggs. Mix until combined.
  6. Add dry ingredients. Mix until just combined to avoid over mixing.
  7. Stir in chocolate chips and 11/4 cups of toffee. Set remaining 1/4 cup of toffee aside to use for the topping.
  8. Divide the dough in half. Use half of the dough to make 4 giant dollops of dough on the prepared cookie sheet.
  9. Bake for 9-12 minutes or until golden brown at the edges.
  10. Sprinkle toffee on the top of warm cookies.
  11. Let the cookies rest on the baking sheet for at least 10 minutes.

*8 cookies

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (2)


Thanks for responding to my comment Lindsay! I used dark baking sheets which could absolutely have impacted things; the were still doughy in the middle but I will say that even with those minor issues they were still really good and I would TOTALLY make them again! I’m going to invest in some lighter baking sheets in the meantime :)

Lindsay Nathanson

Yeah those dark pans can be SO annoying! Especially when they try to tell you they are better because they are non-stick. But I am glad they were still good even with the crispy bottoms!


Hi Lindsay, thank you for the recipe! I had been looking for a recipe that could handle being made into giant cookies so this was awesome. I do have a question - I bake on the convection oven mode in a gas oven - should I lower the baking temp ? Mine turned out pretty toasty on the bottom after just nine minutes. If you have any tips I’d appreciate it! Thanks again!

Lindsay Nathanson

Hi Kirsten! I am glad you tried this recipe out! But there are a few reasons you could have crispy bottoms. 1. Do you have an oven thermometer? Sometimes our ovens are wonky and they lie about the true temperature inside the oven. 2. Are you baking them on dark baking sheets? This can cause the cookies to have dark bottoms. 3. Are you baking them on the rack closest to the bottom of the oven? Sometimes this can cause the cookies to bake bottom up even when the oven is on convection bake. 4. Was the top/inside of the cookie completely cooked? O was it still doughy?