Hazelnut Chocolate Chip Cookies

4.7(189)

by Giada De Laurentiis·published 2015-05-20

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ItalianDessert

Servings

4 dozen

Total time

—

Calories / serving

158 kcal

Ingredients (13)

serves

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flourflour
1 teaspoon baking powderbaking-powder
1 teaspoon baking sodabaking-soda
1/2 teaspoon saltsalt
1 cup unsalted butter (2 sticks), at room temperaturebutter
1 cup firmly packed light brown sugarsugar
1 cup granulated sugarsugar
2 large eggsegg
1 teaspoon pure vanilla extractvanilla
4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)candy
1 cup hazelnuts, toasted, skinned and choppedhazelnut
1 (12-ounce) bag semisweet chocolate chipschocolate-chips

Instructions (4 steps)

01Preheat oven to 325 degrees F.
02Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

04For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)

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