Not that you should ever need a reason to bake delicious cookies, but I’ll give you some anyway in case the wanna-be-good side of you needs a little convincing.
- It’s Friday, and weekend calories don’t count
- Its February and you have a whole month to burn these off
- It’s the weekend of Superbowl Sunday, and these would be the perfect sweet and unexpected addition to a party, plus you can pawn some off on your friends to eat. Assuming there are any left by Sunday, of course.
I made these cookies a while ago, before I started blogging, so I apologize for the lack of photo quality. Not that my usual iPhone/Instagram photos are so professional, but at least they focus on the food more than this.
These cookies have everything you love about chocolate chip cookies, but the addition of hazelnuts and toffee adds an unexpected yet totally pleasant pop of taste that makes them extra special. They are simple enough to please picky eaters but different enough to not be your same old boring chocolate chip cookie.
The recipe is from Giada Di Laurentiis, and I got it at the Food Network Website. Recipe is as follows:
You Will Need
- 1/2 cup old fashioned oats (such as Quaker)
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter at room temperature
- 1 cup packed, light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 4 oz. toffee candy bits, finely chopped (I used Heaths)
- 1 12 oz. bag of semi-sweet chocolate chips (spring for the good stuff, such as Ghiradelli, it makes a difference)
- 1 cup hazelnuts, toasted, husked, and chopped (see below for how to husk them)
How to Husk Hazelnuts
Don’t worry- this is something I had no idea how to do at first. To save you a google search, this is all you need to do: Toast the hazelnuts in a toaster oven or regular oven (on 300 deg.) until they are toasted but not burnt. You will begin to smell a toasted-nut aroma when they are ready. They should not look black. It is better to under-toast them than to over-toast them. This should not take longer than 5 minutes. Then, sandwich the nuts in between a clean dish towel, and rub lightly back and forth. The husks should naturally begin to shred. When all of the husks are removed, chop the hazelnuts. This is the most tedious part of the recipe, but so worth it!
- Pre-heat oven to 325 degrees
- Line two large baking sheets with parchment paper
- In a medium bowel, combine the flour, baking powder, baking soda, and salt
- Place the oats in a food processor, chop finely, then add them to the medium bowl with the rest of the dry ingredients
- Beat together the butter, brown sugar, and white sugar in an electric mixer or large bowl (I do not have an electric mixer and did this step by hand no problem)
- Beat in the eggs and vanilla to the butter/sugar mixture, and then add the flour. Stir until all ingredients are evenly mixed, but not any more than necessary
- Fold in the toffee, hazelnuts, and chocolate chips, and mix until evenly disbursed.
- Form the dough into balls, about 1 TBS in size, and place them on the lined cookie sheets about 1 inch apart
- Bake until the cookies are just turning golden, for about 15 minutes. Remove and cool.
My Tips & Tidbits on this Recipe:
The hazelnuts are a bit of a burden, but totally necessary for the optimum flavor of these cookies. The husking and chopping is not as bad as it sounds, I promise! The process is a bit messy, but easy to clean. I strongly urge you to not substitute another type of nut or skip the nuts all together.
Use the full amount of goodies (i.e. chocolate chips and toffee). The second time I made these, I left out some of the chocolate chips because it looked like overkill. Lesson learned: there is no such thing as overkill with chocolate chips. The recipe was perfect the way it was, and each and every morsel of goodness is needed!
I highly encourage you to make these cookies. Like I said, they will please picky eaters and sophisticated taste buds alike. Enjoy and let me know how you like them :)