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Nutella Toffee Chocolate Chip Cookies

  • Author: Elizabeth Buuck
  • 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