Double Chocolate Nutella Toffee Cookies

Think thick and gooey double chocolate chip cookie, but with a gooey Nutella center and a sprinkle of buttery toffee bits. These Double Chocolate Nutella Toffee Cookies are sure to be a new family favorite.

These cookies have all of my favorite things: gooey Nutella, buttery and crunchy toffee, and extra chocolate. Really what more can you want? They’re also thick and chewy in the center with a slightly crispy edge. And while it seems like they have a lot going on, all you really have to make is the cookie dough, then let the Nutella and toffee do all of the heavy lifting. Let’s do it.

How to Make Double Chocolate Nutella Toffee Cookies

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars for 5 minutes, scraping down the bottom and sides of the bowl as needed. The mixture will become fluffy and light in color. Add the egg and vanilla and mix for another minute. Give the bowl another good scrape to make sure none of the egg whites settled at the bottom and everything is well mixed.

In a separate medium-large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the mixer 1/2 at a time, mixing until just combined with a few streaks of flour remaining. Use a rubber spatula to fold in the chocolate chips.

Line a cookie sheet with parchment paper. Use a large cookie scoop to portion the dough. Roll the dough into a ball in your palms, then place on the cookie sheet. Use a spoon to create a well in the center of each cookie, and spoon in about 1 tsp of Nutella into the well. Sprinkle with chopped toffee. Chill for at least 30 minutes, or up to overnight.

When ready to bake, preheat the oven to 350 and spread the cookies out on two parchment lined baking sheets- 5 cookies per tray. Bake at 350 for 10 minutes, then let cool for 2-3 minutes on the hot cookie sheets before transferring to a cooling rack. Optional but encouraged – top with a little flaky sea salt.

Tips for Making Perfect Cookies Every Time

Making cookies is easy. Making cookies that people rave about, is a bit trickier. But I’ve made enough batches of cookies to consider myself an expert, so I’m happy to share all my little tips and tricks with you.

1. Cream the butter & sugar(s) longer than seems necessary. Creaming the butter and sugars for a few extra minutes adds air into the dough and helps to create a cookie with the perfect chewy and soft texture.
2. Use room temperature ingredients. I know this is a tip that everyone knows by now. But baking recipes require this for a reason, so don’t rush it and use cold ingredients. There’s plenty of ways to bring ingredients to room temp quickly. Like, placing them next to your fireplace in the winter or on a warm windowsill in the summer, or popping your eggs into a bowl of warm water.
3. Chill time. Ugh, I know, this is lame. But it’s worth it. You gotta give the ingredients a chance to get to know each other and relax in the fridge for a bit. The difference in texture it creates in the cookies is noticeable. There are plenty of no chill cookie recipes that are great – like this one. But, if a recipe says to chill the dough, don’t skip it!
4. Bake large cookies. Using a cookie scoop that holds 3-4 TBSP of dough vs using a 1 TBSP cookie scoop will make a huge difference in your cookies and will result in that “crisp-on-the-edge chewy-in-the-middle” texture we all love.

Dutch Processed Cocoa Powder vs. Regular Cocoa Powder

It’s important to mention that this recipe calls for dutch processed cocoa powder, not regular cocoa powder. And there is a difference that will effect the final result of these cookies. Dutch processed is easily found at any supermarket in the baking aisle right next to the regular cocoa powder. I typically use Ghirardelli. Dutch process cocoa is alkalized cocoa – which basically just means that the cocoa beans are rinsed in an alkaline solution which neutralizes the acidity of the cocoa. This results in a deeper color and more mellow chocolate flavor.

A lot of times recipes with dutched cocoa use baking powder vs baking soda because the neutral cocoa won’t react to the acidity of the baking soda. But that’s not always the case, like in this recipe for example. I used the dutch processed for the deeper color and mellow flavor so the cocoa doesn’t overpower the Nutella or toffee, but rather balances them well. And instead of the baking soda helping the cookies rise (like it does in most recipes that call for it), here we’re using it to help achieve the chewy texture of the cookie.

Print

If you loved this recipe for Double Chocolate Nutella Toffee Cookies, be sure to check out some of my other over-the-top cookie recipes like these Blueberry Muffin Cookies, and my Bakery Style S’mores Cookies.