Happy Birthday Dad! Since it’s your birthday, I wanted to share one of your “new favorite” cookies!
I originally flagged this cookie recipe to make a few years ago because I know my mom likes Heath candy. Low and behold was I surprised when my dad took his first bite and exclaimed “these are my new favorite cookie!” These are quite different from his standard oatmeal raisin cookies but since he liked them so much I decided I had to make them again for the blog and bring them to our first hunting trip of the season.
These cookies might be one of my favorites to eat right out of the oven. The dark chocolate is nice and gooey, the toffee still has a little snap and the hazelnuts are crunchy. And boy, am I glad I decided to try the milk and cookies! I don’t think I’ve had milk and cookies since I was in elementary school, the sample bites that I just HAD to eat after dunking the cookie in the milk were amazing.
Here’s what you need:
I changed the amounts of the mix-ins a little from the original recipe but otherwise left things the same.
Like any good cookie recipe, we’re going to start by creaming together the butter and sugar until it’s light and fluffy. This can take about 5 minutes so if you have a kitchen aid mixture, turn it on, walk away and get the rest of the ingredients ready. Next add some eggs, followed by some vanilla.
With the mixer on the stir setting (lowest setting), add the dry ingredients (flour, baking soda, baking powder, and salt) until just combined. Do this slowly or in batches unless you want a flour cloud in your kitchen.
I used to always stir the mix-ins in by hand and in some cookie batches this could be tough! Then I started watching The Pioneer Woman on Food Network and noticed she always used her mixer. Well if it worked for her…
One thing I will caution you on if you do this is make sure the ingredients are hearty enough to stand up to the mixer and make sure to only mix long enough to combine.
Using the mixer stir in some chopped hazelnuts, chocolate toffee bits, and dark chocolate chips.
Now the dough is ready to hang out in the fridge for about 24-36 hours to chill out.
When you’re ready to bake the cookies, preheat the oven to 350 degrees, and line a few cookie sheets with parchment paper. Scoop about 1-1/2 tablespoons of dough onto the baking sheet. I used my OXO Good Grips Medium Cookie Scoop
Bake the cookies for 12 minutes for soft cookies and 18 minutes for dark, crunchy cookies (Dad and Tory, and I think Auntie Betsy too, don’t mind if they cook a little too long). The cookies will be puffed when they come out of the oven but will settle down a little bit after resting for 5 minutes on the cookie sheet.
Move the cookies to a wire rack to finish cooling.
This recipe makes a LOT of cookies. About 5-1/2 dozen depending on if you make the same size cookies I did.
I highly recommend trying these with a glass of cold milk!
- 2 c less 2 T cake flour
- 1⅔ c bread flour
- 1 ¼ t baking soda
- 1 ½ t baking powder
- 1 ½ t kosher salt
- 2 ½ sticks unsalted butter
- 1 ¼ c dark brown sugar
- 1 c plus 2 T sugar
- 2 eggs
- 2 t vanilla extract
- 10 oz package (1-1/4 c) dark chocolate chips
- 8 oz package (1-1/3 c) chocolate toffee bits
- 1 c toasted hazelnuts, chopped
- Mix the dry ingredients (flour through salt) together in a bowl and set aside.
- Cream the butter and sugars together until light and fluffy, about five minutes. Beat in the eggs and the vanilla. Reduce the speed to stir (low) and slowly add in the dry ingredients until combined. Mix in the chocolate chips, toffee, and hazelnuts, stirring just until combined. Cover and refrigerate for 24-36 hours.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper. Scoop the dough in 1.5 T portions (I used a medium cookie scoop) onto the prepared cookie sheets.
- Bake for 12 minutes for lightly golden and chewy cookies or 18 minutes for dark and crunchy cookies. Allow to cook on cookie sheet for 5 minutes and then move to a wire rack to cool completely. Store in a tightly covered container.
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