Hazelnut Toffee Chocolate Chip Cookies
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Hazelnut Toffee Chocolate Chip Cookies – delicious rich chocolate chip cookies loaded with hazelnuts and toffee bits. Totally irresistible and perfectly chewy cookies.
Hazelnut Toffee Chocolate Chip Cookies Recipe
I was just in the mood for cookies! And while I know that there are a gazillion chocolate chip cookie recipes out there in the world wide web I just couldn’t help myself. These cookies are just too good not to share the recipe with you.
What makes these cookies different and special? Hazelnuts, and toffee bits and loads of chocolate chips. Oh and there are oats in there too! So it’s good for you- right?
I loaded these cookies up with an entire bag of chocolate chips, roasted chopped hazelnuts, and toffee bits – Skor bits to be precise. And they’re as decadent as they sound. They may not be the classic chocolate chip but they have the makings of a regular baking treat.
Ingredients
- Flour – I used all purpose for this recipe. You can substitute gluten free flour at a ratio of 1:1 if you’re gluten free.
- Toffee – I used Skor bits today but feel free to use any kind of toffee bits you prefer or can find at the grocery store.
- Hazelnuts – Toasted and chopped up either in the food processor or with a knife. You can substitute this out for any kind of nut you prefer.
- Sugar – We’re using brown sugar and white granulated sugar today. Both are needed for a cookie with depth and perfect sweetness.
- Oats – Just old fashioned rolled oats are all you need, feel free to use any kind you have on hand but hold off from using steel cut oats.
- Butter – Unsalted butter that’s been melted. We want melted as it helps the cookies spread and gives that perfect bite.
- Eggs – Our binder for this recipe. If you’d like to go egg free you can substitute this for 1/4 cup of unsweetened apple sauce.
- Vanilla – The secret weapon flavor booster in most baked goods. Extract will work just fine.
- Baking soda and baking powder – The leavening agent in our chocolate chip cookies to make them tender.
- Salt – All baked goods need salt, it helps balance the sweetness and ensure our flavors shine.
- Chocolate chips – I used semi sweet for this recipe but feel free to use whichever chocolate chips you like, chocolate chunks even! Don’t be shy, add your favorite mix-ins, nuts, m&m’s, peanut butter chips, sky’s the limit.
How To Make Hazelnut Toffee Chocolate Chip Cookies
- Preheat oven to 325 F degrees. Line 2 baking sheets with parchment paper and set aside.
- Prep the nuts: Add the hazelnuts to a food processor and chop them for a few seconds until they’re coarse. I like mine to have a few bigger pieces so that I can feel them when biting into the cookie.
- Combine the dry ingredients: In a bowl mix the flour, baking powder, baking soda, oats and salt together. Set aside.
- Combine the wet ingredients: 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.
- Scoop the cookies: 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.
What Else Can I Use In My Cookies?
I mean I think these cookies are perfect just as they are, but if you have some ingredients you’re itching to cookie-ify I won’t stop you! Here’s some tasty recommendations:
- Raisins
- Craisins
- Any other dried fruit such as dried apricots or dried mango
- Walnuts
- Pecans
- Pistachios
- Almonds
Tips For Making The Best Cookies Every Time
- Make sure you DO NOT over bake your cookies. Keep in mind that they will continue to bake once you take them out of the oven.
- Always use butter and not margarine.
- Do not ever grease your cookie sheets. I always line them with parchment paper or a silpat and this way there’s no cleaning required afterwards.
- Use a medium cookie scoop to form your cookies perfectly.
- If you find that the dough is too sticky, add a little bit more flour. You should be able to form it into a ball with your hands but they should still be easy to handle.
Storing Leftovers
Be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
Can I Freeze My Cookies?
These cookies are perfect for freezing! You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven, or simply let them thaw on the countertop, and enjoy whenever the craving hits you!
More Delicious Cookies To Sink Your Teeth Into:
- 3 Ingredient Peanut Butter Cookies
- Oatmeal Cookies
- Classic Shortbread Cookies
- Chocolate Sugar Cookies
- Chocolate Rumballs
- Snickerdoodle Cookies
- Lemon Shortbread Cookies
- Chocolate Chip Cookies
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Hazelnut Toffee Chocolate Chip Cookies
Ingredients
- 1 cup hazelnuts (toasted)
- 1 cup unsalted butter (at room temperature)
- ¾ cup brown sugar (packed)
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup old-fashioned oats
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 ounce semi-sweet chocolate chips (I used Ghirardelli)
- 4 ounce toffee bits (I used skor)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
- Add the hazelnuts to a food processor and chop them for a few seconds until they’re coarse. I like mine to have a few bigger pieces so that I can feel them when biting into the cookie.
- In a bowl mix 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.
- 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.
Equipment
Notes
- Be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
- These cookies are perfect for freezing! You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven, or simply let them thaw on the countertop, and enjoy whenever the craving hits you!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
