XL bakery style chocolate and toffee stuffed cookies with gooey centers, crispy edges, and a pool of Nutella on top. You guys, these cookies are so good that my family requested them 3 times the first week I made them. And that really says a lot when they’re always surrounded with desserts and therefore hard to impress.
Tips for Baking Perfect Cookies
What makes a cookie perfect? I think it’s the combination or a gooey center and slightly crispy edges, melty chocolate, a hint of salt, and a texture that stays soft for days. But how do we achieve that?
- Measure the flour properly. The best way to measure when baking is with a kitchen scale. It’s truly the only way to make sure you have EXACTLY the right amount of each ingredient. If you are stubborn and don’t want to make the switch from measuring cups to a scale – promise me that you’ll at least use the scoop and level method vs. scooping the flour out of the bag with the measuring cup.
- Use High Quality Chocolate. It’s time to graduate from the Tollhouse chocolate chips we used so much in 1995. They aren’t doing anything for your cookies. For these cookies, I used a combination of semi sweet and dark chocolate chips from Trader Joes. I just love the way Trader Joes chocolate melts. Other great chocolate options are Ghirardelli, Callebaut, or Guittard.
- Slightly Under Bake Them. You want to remove the cookies from the oven when the edges look set, but the centers are still wet. Then allow them to finish baking on the hot cookie sheet outside of the oven. This way, your cookies won’t get too done and dry out.
- Use Dark Brown Sugar. Dark brown sugar is one of my secrets for killer cookies. It has a higher concentration of molasses and helps to achieve a deep flavor, chewier texture, and that coveted crispy edge.
How to Make the Best Nutella Toffee Chocolate Chip Cookies
In a large mixing bowl, melt the butter. Then whisk in the sugars. Whisk for a couple minutes, until it is a homogenous mixture and the butter incorporates into the sugar and isn’t separated. Then, whisk in the egg, egg yolk, and vanilla. Again, whisk for a couple minutes until everything is well incorporated and smooth.
Fold in the flour, cornstarch, baking powder, baking soda, and salt until just combined. Stop mixing when there’s still a few streaks of flour remaining to prevent over mixing. Fold in the chocolate chips and toffee bits. Cover the dough and chill in the fridge for at least 30 minutes. (You can do this ahead and leave the dough in the fridge overnight if you choose)
Preheat the oven to 350. Line 2-3 cookie sheets with parchment paper and scoop the chilled dough with a large ice cream scoop – about 4 TBSP of dough per cookie. Roll the dough into a ball in your hands then place 5-6 cookies per cookie sheet leaving plenty of room in between to allow them to spread.
Microwave the Nutella for about 30 seconds so that it loosens up and is easy to pour. Then, spoon about 2 tsp of Nutella on top of each cookie dough ball and spread to the edges. Bake at 350 for 11-12 minutes. Then, remove from the oven and bang the cookie sheet on the counter a few times to help the cookies spread and get those crisp edges. Use a rubber spatula to scoot any runaway edges back into place. Allow cookies to cool completely on the cookie sheet.
Nutella Toffee Chocolate Chip Cookies FAQs
- Do I have to Chill the Dough? Yes. The cookies will spread far too much if you don’t take the time to chill the dough. But, it’s only 30 minutes. Use that time to tidy up your mess and preheat the oven. Chilling the dough also gives it time for the flour to be absorbed and the cookies to develop a deeper and more balanced flavor profile.
- Can I skip the Nutella? Sure. These cookies will be just as good without the dollop of Nutella on top if that’s not your thing.
- Can I Make the Dough Ahead and Freeze? Yes. I would recommend scooping the dough, rolling it into balls, freezing on a sheet pan, then transferring to a freezer bag. Wait to add the Nutella until just before you bake them.
- Why do you use Salted Butter and Extra Salt? These cookies are sweeeet! Especially with the Nutella on top. They need the salt to balance the sweetness. Don’t be afraid of salt!
- Mixing Bowl. This recipe doesn’t require a hand or stand mixer and comes together with just a large bowl, whisk, and rubber spatula. I love these big glass mixing bowls and got mine on Amazon.
- Whisk & Rubber Spatula. Speaking of whisks and rubber spatulas – these are my favorites.
- Half Sheet Pans. I am a USA Pan stan. They’re my favorite because they’re the best and you can’t convince me otherwise.
Nutella Toffee Chocolate Chip Cookies
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min + 30 min chill
- Yield: 13 Large Cookies 1x
Big bakery style cookies with gooey centers and crisp edges packed with chocolate and toffee and a dollop of Nutella on top.
- 1 C (226 g) Salted Butter, melted
- 3/4 C (180 g) Dark Brown Sugar
- 1/4 C (60 g) Granulated Sugar
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 2 1/4 C (285 g) All Purpose Flour
- 1 TBSP Cornstarch
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Pure Vanilla Extract
- 1/2 C Semi Sweet Chocolate Chips
- 1/2 C Dark Chocolate Chips
- 1 C Chopped Toffee Bits
- 1/2 C Nutella
- In a large mixing bowl whisk the melted butter and sugars until well combined. The butter should not look separated at all.
- Whisk in the vanilla, egg, and egg yolk until well combined and glossy. About 2-3 minutes.
- Fold in the flour, cornstarch, baking powder, baking soda, and salt. Careful not to over mix.
- Fold in the chocolate chips and toffee bits.
- Cover and chill for 30 minutes.
- Preheat the oven to 350 degrees.
- Line 2-3 cookie sheets with parchment paper. Scoop the dough with a standard 4 TBSP ice cream scoop and roll into a ball in your hands.
- Place 5-6 cookies per sheet with plenty of room in between so they can spread.
- Melt the Nutella in the microwave for 30 seconds, then spoon 2 tsp onto each cookie and spread to the edges.
- Bake at 350 for 11-12 minutes, then bang the cookie sheet on the counter to help the cookies spread.
- Use a rubber spatula to scoot any runaway edges back into place.
- Allow cookies to cool completely on the hot cookie sheet.
- Keep cookies covered at room temperature for up to 5 days.
Keywords: nutella chocolate chip cookies, toffee chocolate chip cookies, nutella desserts
If you loved this recipe for Nutella Toffee Chocolate Chip Cookies, be sure to leave a star rating and review below and tag @buuckfarmsbakery on Instagram. To save this recipe for later, click on the Pinterest icon on the recipe card or on any of the images throughout this post.
Made these but used softened butter (not melted) tasted sooo good with or without the Nutella however even after baking at 350F for 14mins cookie is still soft too. Should I just have melted the butter on a stove top and used that instead ?
Hi there!! I would always recommend making them exactly as the recipe is written because I can’t guarantee they will work when you make adjustments. Also make sure you let them cool on the hot cookie sheet and they should get firmer as they cool!
When you say roll into a ball then spoon melted nutella on top “to the edges”, do you flatten the balls out prior to spooning nutella on top? I would imagine it just runs down the ball once spooned on? And you bake the nutella on top right, don’t spoon on after it comes out of the oven? Sorry, just want to be clear on that part. Thanks so much, can’t wait to try these!
Hey!! No don’t flatten the cookies at all. Keep them in a ball. The Nutella should be thick enough that it’s spreadable but not runny. There is an image in the post right above the FAQ section that shows you what they should look like. I also have a video of me making these on my Instagram and tiktok. Yes bake them with the Nutella on top! That’s how it will get all crackly like the photos. Hope that helps!
Lovinggg the flavours in this cookie, they baked to perfection and kept the soft/chewy texture for longer than most other cookies so definitely recommend trying these!