Because of a business trip in the middle of the week, I didn’t feel like putting too much thought into the recipe I wanted to make this week, so I decided on the Hazelnut Toffee Chocolate Chip Cookies.
They’re pretty self-explanatory: they’re chocolate chip cookies with hazelnuts and toffee bits. Really, that’s pretty much it.
The good news is that despite what the recipe says, you can actually make your life easier with some of the ingredients. You can find pre-chopped hazelnuts in small packages at your local grocery store.
Also, toffee bits are found in the same aisle with the chocolate chips:
The recipe is pretty confusing because the ingredients are all listed out of order and don’t follow the order of the instructions, so I will clean up the ingredients list so they follow the proper order of the recipe.
Ingredients (in the right order):
- 1 cup hazelnuts toasted (two small 1/2 cup packages is sufficient)
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup old-fashioned oats
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter at room temperature
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 12 oz semi-sweet chocolate chips
- 4 oz toffee bits
- Add the hazelnuts to a food processor and chop them for a few seconds until they’re coarse (If you have the packages like the ones shown in the picture, you can skip this step).
- In a bowl, whisk the flour, baking powder, baking soda, oats and salt together. Set aside.
- Add the butter and the sugars to the bowl of your mixer and beat on medium for about 3 to 5 minutes until light and fluffy.
- Beat in the eggs and vanilla extract for another minute or so. Add the flour mixture and stir just until blended.
- Stir in the toffee bits, chocolate chips and hazelnuts.
- Preheat oven to 325 F degrees. Line 2 baking sheets with parchment paper.
- Using a medium ice cream scoop, scoop some of the cookie dough and drop onto the prepared baking sheets, spacing 1 inch apart. Do not flatten the dough.
- Bake for about 12 minutes or until the edges turn golden. Cool the cookies on the baking sheets for a couple minutes then transfer to cooling racks until cooled completely.