Hazelnut Toffee Chocolate Chip Cookies
These Hazelnut Toffee Chocolate Chip Cookies are irresistibly chewy with rich chocolate, crunchy hazelnuts, and sweet toffee bits. A perfect treat for any occasion!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 cup unsalted butter at room temperature
- ½ cup granulated sugar
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- ¾ cup chopped hazelnuts skins removed
- ¾ cup Heath toffee bits
- Extra sea salt for sprinkling on cookies
Instructions
- Preheat your oven to 350°F (175°C). This will ensure your cookies bake evenly and get that delightful golden brown color.
- In a medium bowl, whisk together the all-purpose flour, sea salt, baking soda, and baking powder. Set this mixture aside for later.
- In a large mixing bowl, use an electric mixer to cream together the room temperature unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, pour in the two teaspoons of vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want a soft dough.
- Using a spatula, gently fold in the semi-sweet chocolate chips, chopped hazelnuts, and Heath toffee bits until evenly distributed throughout the dough.
- Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie as they will spread while baking. Sprinkle a little extra sea salt on top of each cookie.
- Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Once cooled, enjoy your delicious Hazelnut Toffee Chocolate Chip Cookies with a glass of milk or your favorite beverage!
Notes
- For chewier cookies, underbake them slightly, as they will continue to cook on the baking sheet.
- Store cookies in an airtight container at room temperature for up to a week or freeze dough for up to 3 months.
- Feel free to substitute hazelnuts with other nuts or chocolate chips for different flavors.