Double Chocolate Nutella Toffee Cookies from Buuck Farms

Double Chocolate Nutella Toffee Cookies - made dough May 15, 2023, adapted from Buuck Farms Bakery

1/2 cup unsalted butter, softened

3/4 cup (155 grams) dark brown sugar

2 tablespoons (25 grams) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 1/4 cups (190 grams) all-purpose flour

1/2 cup (50 grams) Dutch process cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

1/4 cup Nutella

chopped toffee or toffee bits

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar and granulated sugar for 2-3 minutes, scraping down sides and bottom of bowl as needed.
2. Add egg and vanilla; mix for another 3 minutes, until fluffy and lightened in color.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. 
4. Add dry ingredients to mixer in 2 additions beating on low speed after each addition until just combined. Fold in chocolate chips.
5. Portion dough into golf-ball size dough balls. Make an indent in the center of each dough ball with the back of a spoon. Fill indent with Nutella. Cover and chill dough for 30 minutes up to overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space cookies. Bake for 10 minutes then remove from oven and sprinkle toffee bits over Nutella centers. Let rest on baking sheets for 2-3 minutes before transferring to wire rack to cool completely.

This cookie is the perfect blend of chocolate, Nutella and toffee. I took some liberties with the original recipe as I didn't have salted butter so I substituted unsalted and it was fine. The original recipe also called for the butter to be "slightly melted". I didn't know how melt-y it was supposed to be so I just took slightly cold butter, cut it into cubes and beat it for 2 minutes before adding the sugars and beating it some more.

To make the indents, I used a tart tamper (yeah, that term sounds funny to me too but that's what it really is called). You can also press the curved side of a tablespoon in the center of the dough ball and swirl it around until the center indent is the size you want it.

The dough was easy to work with and I'm a fan of Nutella so I made sure the wells were nice and deep so I could fit more Nutella into them.

I didn't sprinkle the toffee bits over the Nutella centers until the cookies had come out of the oven. I don't like to bake toffee if I can avoid it as the high heat melts them and when they cool down, sometimes the toffee bits get hard to eat as they're too chewy. I prefer the original crunch of toffee combined with the creaminess of the Nutella filling.

Taste-wise, this was excellent. The chocolate paired well with the Nutella (does anything not pair well with Nutella?) and the toffee bits add a nice sweetness and crunch.