Extra-large bakery-style chocolate and toffee cookies with gooey centers, crisp edges, and a dollop of Nutella on top. These cookies disappeared quickly in my house — my family asked for them three times the first week I made them. That’s saying a lot when there are always other desserts around.
Tips for Baking Perfect Cookies
A great cookie balances a soft, gooey center with slightly crisp edges, melty chocolate, a touch of salt, and a texture that stays tender for days. Use these tips to get there.
- Measure flour accurately. A kitchen scale gives the most consistent results. If you prefer cups, use the scoop-and-level method rather than dipping the cup into the bag.
- Use quality chocolate. Skip old-school supermarket chips and choose chocolate that melts well. I like a mix of semi-sweet and dark chocolate for depth; brands like Ghirardelli, Guittard, or similar-quality chocolate work nicely.
- Slightly underbake. Pull cookies from the oven when the edges look set but the centers still appear wet. Let them finish on the hot baking sheet so they stay soft and gooey instead of drying out.
- Choose dark brown sugar. Dark brown sugar adds molasses flavor, chewiness, and helps create those desirable crispy edges.
How to Make the Best Nutella Toffee Chocolate Chip Cookies
Start by melting the butter in a large bowl. Whisk in the dark brown and granulated sugars until the mixture is homogenous and the butter is fully incorporated. Add the egg, extra egg yolk, and vanilla, whisking until smooth and glossy.
Gently fold in the flour, cornstarch, baking powder, baking soda, and salt until just combined — stop when a few streaks of flour remain to avoid over-mixing. Fold in the chocolate chips and toffee bits. Cover the dough and chill in the refrigerator for at least 30 minutes; you can chill it overnight for even better flavor development.
Preheat the oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper. Scoop the chilled dough with a large ice cream scoop (about 4 tablespoons per cookie) and roll into balls. Place 5–6 cookies per sheet, leaving plenty of room to spread.
Warm the Nutella briefly in the microwave (about 30 seconds) so it’s pourable. Spoon roughly 2 teaspoons of Nutella onto each dough ball and spread it to the edges. Bake at 350°F for 11–12 minutes. After removing from the oven, gently bang the cookie sheet on the counter a couple of times to encourage spreading and develop crisp edges. Use a rubber spatula to nudge any edges back into shape if needed. Let the cookies cool completely on the baking sheet to finish setting.
Nutella Toffee Chocolate Chip Cookies FAQs
- Do I have to chill the dough? Yes. Chilling prevents excessive spread and improves flavor and texture. Thirty minutes is usually enough.
- Can I skip the Nutella? Absolutely. The cookies are excellent without the Nutella dollop if you prefer them plain.
- Can I make the dough ahead and freeze? Yes. Scoop and roll the dough balls, freeze them on a sheet pan, then transfer to a freezer bag. Add Nutella just before baking.
- Why use salted butter plus extra salt? These cookies are sweet, especially with Nutella on top. Salt balances the sweetness and enhances flavor — don’t be afraid to include it.
Tools Needed
- Mixing bowl. No mixer required; a large bowl, whisk, and rubber spatula are all you need.
- Whisk and rubber spatula. For combining and folding the dough gently.
- Half sheet pans. Sturdy baking sheets with even heat distribution give the best results.
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
Description
Big bakery-style cookies with gooey centers, crisp edges, lots of chocolate and toffee, and a Nutella dollop on top.
Ingredients
- 1 C (226 g) salted butter, melted
- 3/4 C (180 g) dark brown sugar
- 1/4 C (60 g) granulated sugar
- 1 large 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
Instructions
- Whisk melted butter and both sugars in a large bowl until fully combined and not separated.
- Whisk in vanilla, egg, and egg yolk until glossy, about 2–3 minutes.
- Fold in flour, cornstarch, baking powder, baking soda, and salt. Stop when almost combined to avoid over-mixing.
- Fold in chocolate chips and toffee bits.
- Cover and chill the dough for 30 minutes.
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment. Scoop dough with a 4 TBSP scoop and roll into balls.
- Place 5–6 cookies per sheet with room to spread.
- Melt Nutella for about 30 seconds, then spoon 2 tsp onto each cookie and spread to the edges.
- Bake 11–12 minutes, then bang the cookie sheet on the counter to help spread.
- Use a spatula to tidy any edges, and allow cookies to cool completely on the sheet.
Notes
- Store cookies covered at room temperature for up to 5 days.
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