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Hazelnut Toffee Chocolate Chip Cookies

These Hazelnut Toffee Chocolate Chip Cookies are a must-try! Rich, crunchy, and utterly delightful, they’re perfect for any occasion.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 1 cup unsalted butter at room temperature
  • 0.5 cup granulated sugar
  • 1.5 cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.75 cup chopped hazelnuts skins removed
  • 0.75 cup Heath Toffee Bits
  • to taste extra sea salt for sprinkling on cookies

Instructions

  • Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and come out perfectly golden brown.
  • In a medium bowl, whisk together the all-purpose flour, sea salt, baking soda, and baking powder. Set this mixture aside; we’ll incorporate it later.
  • In a large mixing bowl, use a stand mixer or hand mixer to cream together the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
  • Add the large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
  • Gently fold in the semi-sweet chocolate chips, chopped hazelnuts, and Heath Toffee Bits. The dough will be thick and chunky, which is exactly what you want!
  • Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a little extra sea salt on top of each cookie before baking.
  • Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set but still soft. Remember, they will continue to cook slightly as they cool.
  • Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Dive in while they’re still warm for that gooey chocolate experience!

Equipment

  • Mixing bowls
  • Stand Mixer or Hand Mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop
  • Cooling rack

Notes

  • These cookies can be stored in an airtight container at room temperature for up to a week.
  • To keep them fresh, consider freezing the dough in balls and baking them fresh as needed.
  • They pair wonderfully with a glass of cold milk or a warm cup of coffee!