Go Back
Gravel & Dine

Hazelnut, Toffee & Chocolate Chip Cookies

Add a little intrigue to the standard chocolate chip cookie by mixing in some chocolate toffee bits and chopped hazelnut for crunch. They might turn out to be your new favorite like they did for my dad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 5 -1/2 dozen
Course: Bars, Cookies &amp
Ingredients Method

Ingredients
  

  • 2 c less 2 T cake flour
  • 1 2/3 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

Method
 

  1. Mix the dry ingredients (flour through salt) together in a bowl and set aside.
  2. 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.
  3. 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.
  4. 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.