I had an idea for some cookies that I’d been a little hesitant to make. I based them off the flavors in the Salted Nutella Toffee Scones I made quite awhile ago, since I’ve been wanting something along those lines again. I didn’t want scones, just because they’re sometimes a mess to make–And I don’t have any heavy cream. Plus, I wanted cookies. So I made Salted Nutella Toffee Cookies.
They’re crisp, chewy and a nice balance of salty-sweet. Which is both good and bad. It means I’ll probably eat about 15 of them before I even finish this blog entry! Still, I am pleased with how they turned out.
(And yeah, I ate a bunch of them while I worked on this. I’m sure by the time this is published, they’ll all be gone!)
Preheat the oven to 375 degrees F. Line 2 or 3 baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, cream together the butter and Nutella until combined, scraping down the sides of the bowl. Add the sugars, baking soda and baking powder, and beat together. Scrape down the sides of the bowl again, and add the egg and vanilla. Add in the flour and toffee chips.
Using a small scoop (1 Tbsp.), place the dough on the prepared baking sheets, and sprinkle with the Fleur de Sel. Bake for 7-9 minutes. Cool for 5 minutes on the baking sheet, then remove to wire racks and cool completely.