Chocolate Chip Cookies Hazelnuts and Toffee

Chocolate Chip Cookies with Hazelnut and Toffee

There are only a few cookie recipes that I consider my favorite, and these are one of them. My top three cookies that I make are biscochitos, chocolate crinkle cookies (blog/recipe will come at some point), and these. Everyone has a favorite chocolate chip cookie and, while these aren't a traditional chocolate chip cookie, this is my favorite chocolate chip cookie recipe!

Everything in this cookie works. The hazelnut and the toffee complement the chocolate well. (They seriously need to make Nutella with toffee bits.) This cookie isn't a chewy cookie, but it's not really a crunchy/crispy cookie either which I love.

I originally got this recipe from Giada de Laurentiis from her cookbook Giada's Family Dinners, which is one of my favorite cookbooks. I made some slight changes to the recipe-- instead of making an oat flour, I kept the oats whole and increased the amount to a cup (this gives the cookies a great texture and they don't come out as flat). Also, I changed the toffee amount to 1 cup because toffee is one of my favorite things in the world.

Chocolate Chip Cookies with Hazelnuts and Toffee
Adapted from Giada de Laurentiis (Giada's Family Dinners)

1 c. old-fashioned oats (not instant)
2 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, room temperature (2 sticks)
1 c. light brown sugar
1 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. English toffee bits (you can reduce to 1/2 c. if you think it's too much)
1 c. chopped hazelnuts
12 oz. semi-sweet chocolate chips

Preheat oven to 325.

Sift together oats, flour, baking soda, baking powder, and salt.

In a large bowl, use an electric mixer to cream together the butter, brown sugar, and regular sugar until light in color and fluffy. Beat in eggs and vanilla. Gradually add flour until it is well-incorporated but careful not to overmix. Stir in toffee bits, hazelnuts, and chocolate chips.

Drop cookie dough onto baking sheets by rounded tablespoonfuls, spacing them about 1 inch apart. (Do not flatten.) Bake between 12-15 minutes, until lightly golden around the edges. (I bake mine for exactly 12 minutes. Cookies will look under-cooked, but will continue cooking when you take them out.) Cool cookies on the baking sheet for 5 minutes, then transfer them onto a cooling rack to cool completely. (If you try to transfer them too early, the weight of all the goodie in the cookies will make them break apart.) Store in an airtight container. Cookies will keep for about 2-3 days.)

Makes about 4 dozen cookies.