Giada's Loaded Chocolate Chip Hazelnut Cookies
Category
Dessert
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
- 1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour, such as Petra
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, (2 sticks, at room temperature)
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
4 ounces English toffee candy, (finely chopped, recommended: Heath or Skor)
- 1 cup hazelnuts, (toasted, skinned and chopped)
- 1 12-ounce bag semisweet chocolate chips
Instructions
- Preheat oven to 325 degrees F.
- Line 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.
- For 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.)
1 comment
They are not even completely cool yet, and I can easily say that these cookies are AMAZING!