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.