Hazelnut Toffee Chocolate Chip Cookies
When the craving for something sweet hits, I often find myself reaching for a batch of Hazelnut Toffee Chocolate Chip Cookies. These cookies have a magical way of transforming an ordinary day into something special. I remember the first time I baked them; the kitchen filled with the rich aroma of melting chocolate and toasted hazelnuts, making it impossible to resist sneaking a taste before they even cooled down. Each bite is a delightful combination of crunchy toffee bits and creamy chocolate, creating a flavor explosion that dances on the palate.
It’s amazing how a simple recipe can evoke such warm memories. I often whip up a batch when friends come over or just to brighten a rainy day. The joy of sharing these cookies with loved ones makes the experience even sweeter. Whether enjoyed with a glass of milk, served at a gathering, or savored alone while watching a movie, they never fail to bring smiles to faces. So grab your apron and let’s bake up some magic with these heavenly treats!
Recipe Snapshot
51 mins
39 mins
12 mins
Medium
200 kcal
2 g
Gluten-Free, Low FODMAP
9 g
KitchenAid 7-cup Food Processor, KitchenAid Hand Mixer, Glass Mixing Bowl Set (3 piece), Keep Calm And Bake On Spatula, Aluminum Baking Sheet (2 pack)
What We Adore About This Hazelnut Toffee Chocolate Chip Cookies
They’re Irresistibly Delicious
The combination of hazelnuts, toffee, and chocolate creates a mouthwatering fusion that’s hard to resist. Every bite is crunchy and chewy, with a depth of flavor that makes these cookies stand out from the rest. The richness of the butter and the sweetness of the brown sugar balance perfectly, making each cookie indulgently satisfying.
Simple Ingredients, Extraordinary Result
These cookies require common pantry staples, which means you can whip them up anytime the mood strikes. Flour, butter, and eggs come together effortlessly, while the chocolate chips and toffee bits elevate them to a new level of deliciousness. You don’t need any fancy gadgets—just a good mixer and some love!
Versatile Treats
Not only are they a fantastic dessert, but they’re also perfect for special occasions. Bring them to a potluck, gift them to friends, or simply enjoy them with your morning coffee. They’re versatile enough for any setting, making them a go-to recipe in my home.
Freezing Made Easy
If you find yourself with extra cookies, the good news is they freeze beautifully! Just store them in an airtight container, and you can enjoy fresh-baked cookies whenever you please. This makes them perfect for busy days or unexpected guests.
A Family Favorite
These cookies have become a family tradition in my home. Whenever we’re gathered for the holidays or a simple get-together, they’re always the first to disappear. The joy of baking together creates lasting memories, making this recipe even more special.
Perfect Texture
Achieving the right texture is crucial, and I’ve perfected this recipe over time. The cookies are crisp on the outside while remaining chewy in the center. It’s the kind of cookie that just begs for a glass of cold milk to accompany it.
What’s In This Hazelnut Toffee Chocolate Chip Cookies
The ingredients for Hazelnut Toffee Chocolate Chip Cookies come together to create a taste sensation that’s warm, inviting, and utterly satisfying. Each one plays an essential role in crafting the perfect cookie. The key players, such as hazelnuts and toffee bits, add wonderful texture and flavor, while the chocolate chips provide that sweet, indulgent touch we all crave. Let’s dive into this delightful list of ingredients:
- 1 cup hazelnuts (toasted) – These nuts add a unique flavor and crunch that pairs beautifully with the sweetness of the cookies.
- 1 cup unsalted butter (at room temperature) – The base of the cookies, it ensures a rich and creamy texture.
- ¾ cup brown sugar (packed) – This adds moisture and a deeper caramel flavor to the cookies.
- ¾ cup granulated sugar – Balances the rich flavor of brown sugar with a bit of sweetness.
- 2 eggs – A key binding agent that also adds moisture and richness.
- 1 teaspoon vanilla extract – Enhances the overall flavor profile with delightful vanilla notes.
- ½ cup old-fashioned oats – Provides texture and a wholesome touch that complements the sweetness.
- 2½ cups all-purpose flour – The main structure of the cookies, creating the base for all the delightful flavors.
- 1 teaspoon baking powder – Helps the cookies rise and achieve that perfect fluffy texture.
- 1 teaspoon baking soda – A leavening agent that contributes to the cookies’ overall texture and lift.
- ½ teaspoon salt – Enhances and balances all the sweet flavors beautifully.
- 12 ounces semi-sweet chocolate chips (I used Ghirardelli) – The star of the show, adding rich chocolatey goodness.
- 4 ounces toffee bits (I used Skor) – Brings a delightful crunch and sweetness that makes these cookies extra special.
Recipe Steps for Hazelnut Toffee Chocolate Chip Cookies
Making Hazelnut Toffee Chocolate Chip Cookies is an enjoyable process that rewards you with delicious cookies at the end. Follow these simple steps to achieve the perfect cookie. Here’s how to do it step by step:
- Preheat your oven to 325°F. This ensures your cookies bake evenly and achieve that golden-brown finish.
- Line two baking sheets with parchment paper and set them aside. This will prevent the cookies from sticking and make cleanup a breeze.
- In a food processor, add the hazelnuts and chop them for a few seconds until they’re coarse. You may want to leave some larger pieces for a satisfying crunch.
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, old-fashioned oats, and salt together. This dry mixture is crucial for balanced flavors and the cookie structure.
- In the bowl of your mixer, add the unsalted butter, brown sugar, and granulated sugar. Beat on medium speed for about 3 to 5 minutes until the mixture is light and fluffy.
- Next, beat in the eggs and vanilla extract for about a minute. This adds moisture and flavor, making your cookie dough irresistible.
- Gradually add the dry flour mixture to the butter mixture and stir just until everything is blended. Be careful not to overmix, as this can lead to tough cookies.
- Now, stir in the toffee bits, chocolate chips, and the chopped hazelnuts. This is where the magic happens; the dough should look delightful with all those mix-ins.
- Using a medium ice cream scoop, scoop the cookie dough and drop it onto the prepared baking sheets, spacing them about 1 inch apart. Don’t flatten the dough; let it rise naturally while baking.
- Bake for about 12 minutes or until the edges turn golden. The centers may look slightly underbaked, but they’ll firm up as they cool.
- Once baked, cool the cookies on the baking sheets for a couple of minutes, then transfer them to cooling racks to cool completely. This step ensures they’re perfectly chewy!
Things Worth Knowing
- Chill the Dough: If you want thicker cookies, consider chilling the dough for a bit before baking. This can help them maintain their shape.
- Quality Ingredients Matter: Using high-quality chocolate chips and butter can significantly enhance the flavor of your cookies.
- Watch the Baking Time: Every oven is different, so keep an eye on your cookies as they bake. They should be golden at the edges and slightly soft in the center when you take them out.
- Cooling is Key: Allowing the cookies to cool on the baking sheets before transferring to a wire rack helps them set properly.
Ways to Adapt This Recipe
If you’re looking to make your own twist on these Hazelnut Toffee Chocolate Chip Cookies, here are some great ideas:
- Mix Up the Nuts: Feel free to swap out hazelnuts for walnuts or pecans if you prefer a different nutty flavor.
- Try Different Chocolates: Experiment with dark chocolate or milk chocolate chips for a different taste experience.
- Add Spices: A pinch of cinnamon or sea salt can elevate the flavor profile a notch.
- Vegan Version: Substitute the butter with a vegan alternative and the eggs with flaxseed meal or applesauce for a plant-based option.
- Gluten-Free Version: Use a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.
- Storage: Be sure to store these in an airtight container at room temperature and your cookies will last for 2 to 3 weeks!
- Freezing: These cookies freeze perfectly! You can wrap them individually or place them in a container. They will last in the freezer for 3 months.
Perfect Pairings for Hazelnut Toffee Chocolate Chip Cookies
When it comes to serving Hazelnut Toffee Chocolate Chip Cookies, there are countless delightful options to complement your sweet treats:
- With Milk: A classic pairing, a glass of cold milk enhances the flavors and makes for a comforting snack.
- Coffee or Tea: Enjoy these cookies with your morning coffee or afternoon tea for a delightful treat.
- Ice Cream Sandwiches: For a fun twist, sandwich some ice cream between two cookies for a rich dessert.
- Sharing at Gatherings: Perfect for potlucks or family gatherings, these cookies are sure to be a hit with guests.
- Gift Giving: Package them in a cute box or jar for a thoughtful homemade gift.
- Seasonal Celebrations: Ideal for any time of year, especially during the holidays when everyone appreciates a homemade treat.
FAQ
Conclusion
The Hazelnut Toffee Chocolate Chip Cookies are truly a delightful treat that combines rich flavors and textures in every bite. They’re perfect for sharing or enjoying on your own, making any moment feel extra special. I encourage you to try baking them soon; I guarantee you won’t regret it!
Hazelnut Toffee Chocolate Chip Cookies
Equipment
- KitchenAid 7-cup Food Processor
- KitchenAid Hand Mixer
- Glass Mixing Bowl Set (3 piece)
- Keep Calm And Bake On Spatula
- Aluminum Baking Sheet (2 pack)
Ingredients
- 1 cup hazelnuts (toasted)
- 1 cup unsalted butter (at room temperature)
- ¾ cup brown sugar (packed)
- ¾ cup granulated sugar
- 2 large 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 ounces semi-sweet chocolate chips (I used Ghirardelli)
- 4 ounces toffee bits (I used Skor)
Instructions
- Preheat your oven to 325°F. This ensures your cookies bake evenly and achieve that golden-brown finish.
- Line two baking sheets with parchment paper and set them aside. This will prevent the cookies from sticking and make cleanup a breeze.
- In a food processor, add the hazelnuts and chop them for a few seconds until they’re coarse. You may want to leave some larger pieces for a satisfying crunch.
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, old-fashioned oats, and salt together. This dry mixture is crucial for balanced flavors and the cookie structure.
- In the bowl of your mixer, add the unsalted butter, brown sugar, and granulated sugar. Beat on medium speed for about 3 to 5 minutes until the mixture is light and fluffy.
- Next, beat in the eggs and vanilla extract for about a minute. This adds moisture and flavor, making your cookie dough irresistible.
- Gradually add the dry flour mixture to the butter mixture and stir just until everything is blended. Be careful not to overmix, as this can lead to tough cookies.
- Now, stir in the toffee bits, chocolate chips, and the chopped hazelnuts. This is where the magic happens; the dough should look delightful with all those mix-ins.
- Using a medium ice cream scoop, scoop the cookie dough and drop it onto the prepared baking sheets, spacing them about 1 inch apart. Don’t flatten the dough; let it rise naturally while baking.
- Bake for about 12 minutes or until the edges turn golden. The centers may look slightly underbaked, but they’ll firm up as they cool.
- Once baked, cool the cookies on the baking sheets for a couple of minutes, then transfer them to cooling racks to cool completely. This step ensures they’re perfectly chewy!
Notes
- Storage: Be sure to store these in an airtight container at room temperature, and your chocolate chip cookies will last for 2 to 3 weeks!
- Freezing: These cookies freeze perfectly! You can wrap them individually or place them in a container. They will last in the freezer for 3 months.
