Imagine a thick, gooey double chocolate chip cookie with a molten Nutella center and a scattering of buttery toffee bits. These Double Chocolate Nutella Toffee Cookies are rich, chewy, and destined to become a family favorite.
These cookies combine my favorite elements: a gooey Nutella core, crunchy buttery toffee, and extra chocolate throughout. They bake up thick and chewy in the center with slightly crisp edges. The process is straightforward — make the dough, nestle a spoonful of Nutella in each cookie, sprinkle with toffee, chill, and bake. The results are indulgent and worth the small extra steps.
How to Make Double Chocolate Nutella Toffee Cookies
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars for about 5 minutes, scraping the bowl as needed. The mixture should become light and fluffy. Add the egg and vanilla, mixing another minute until fully incorporated. Scrape the bowl again to ensure everything is mixed evenly.
In a separate medium-large bowl whisk together the flour, Dutch-processed cocoa powder, baking soda, and salt. Add the dry ingredients to the mixer in two additions, mixing until just combined with a few streaks of flour remaining. Use a rubber spatula to fold in the chocolate chips gently.
Line a baking sheet with parchment paper. Portion the dough with a large cookie scoop and roll each portion into a ball. Place the balls on the prepared sheet, then use a spoon to make a shallow well in the center of each. Spoon about 1 teaspoon of Nutella into each well and sprinkle with chopped toffee. Chill the filled dough for at least 30 minutes or up to overnight.
When ready to bake, preheat the oven to 350°F (175°C). Arrange the cookies on parchment-lined baking sheets, about five cookies per tray to leave ample space. Bake for 10 minutes, then allow the cookies to rest on the hot sheet for 2–3 minutes before transferring them to a cooling rack. For a nice contrast, finish with a light sprinkle of flaky sea salt while the cookies are warm.
Tips for Making Perfect Cookies Every Time
Great cookies take a few small extra steps. The tips below help produce consistently tender, chewy cookies with crisp edges.
- Cream butter and sugars longer than you might expect. Extra creaming adds air and contributes to a soft, chewy texture.
- Use room-temperature ingredients. Properly warmed ingredients combine more smoothly and produce a better textured dough.
- Chill the dough. Allowing the dough to rest firms it up, deepens flavor, and improves texture. If a recipe instructs chilling, follow it for the best results.
- Bake larger cookies. Using a scoop that yields 3–4 tablespoons per cookie helps achieve the desirable contrast of crisp edges and a chewy center.
Dutch-Processed Cocoa Powder vs. Regular Cocoa Powder
This recipe calls for Dutch-processed cocoa powder. Dutch-processed cocoa is alkalized to neutralize acidity, creating a deeper color and a more mellow chocolate flavor. That balanced profile lets the cocoa complement the Nutella and toffee rather than overpower them.
Many recipes that use Dutch-processed cocoa substitute baking powder for baking soda because the neutralized cocoa won’t react the same way with baking soda. In this recipe, baking soda is used to help achieve the chewy texture rather than to rely on an acid-base rise. The Dutch-processed cocoa contributes to the overall color and flavor profile of the cookies.
Double Chocolate Nutella Toffee Cookies
5 from 1 review
- Author: Elizabeth Buuck
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes + chill time
- Yield: 10 cookies
Description
Thick, rich, and chewy double chocolate cookies with a gooey Nutella center and a sprinkle of crunchy toffee.
Ingredients
- 1/2 C (113 g) salted butter, slightly melted
- 3/4 C (155 g) dark brown sugar
- 2 TBSP (25 g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 1/4 C (190 g) all-purpose flour
- 1/2 C (50 g) Dutch-processed cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 C semi-sweet chocolate chips
- 1/4 C Nutella
- Chopped toffee (optional)
- Flaky sea salt (optional)
Instructions
- Cream the butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment for 2–3 minutes, scraping the bowl as needed.
- Add the egg and vanilla; mix 3 more minutes until fluffy and lightened in color.
- Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the mixer in two additions, mixing until just combined.
- Fold in the chocolate chips by hand.
- Portion the dough with a large cookie scoop and roll into balls.
- Create a small well in the center of each ball and add about 1 teaspoon of Nutella.
- Sprinkle with chopped toffee if using.
- Chill the dough for at least 30 minutes or up to overnight.
- Preheat the oven to 350°F (175°C).
- Bake for 10 minutes. Let cookies sit on the hot sheet for 2–3 minutes before transferring to a rack to cool.
- Finish with flaky sea salt while still warm, if desired. Serve and enjoy.
Notes
- Cookies keep on the counter for 3–5 days or up to 10 days refrigerated.
- They are best served warm; reheat cooled cookies in the microwave for 12–15 seconds.
If you enjoy these Double Chocolate Nutella Toffee Cookies, try other indulgent cookies and creative treats from the same author for more over-the-top flavors and baking inspiration.