Hazelnut Chocolate Chip Cookies

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I'm not the world's greatest cookie baker but this recipe by Giada De Laurentiis not only came out perfect, I actually ended up with the amount of cookies indicated. And they taste so good!

Ingredients Nutrition

Directions

  1. Preheat the oven to 325 degrees F and line 2 heavy large baking sheets with parchment paper.
  2. Finely chop the oats in a food processor.
  3. Transfer the oats to a medium bowl and mix in the flour, baking powder, baking soda and salt.
  4. Set aside.
  5. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy.
  6. Beat in the eggs and the vanilla.
  7. Add the flour mixture and stir just until blended.
  8. Stir in the toffee bits, hazelnuts and chocolate chips.
  9. For each cookie, drop 1 rounded tablespoonsful of dough onto the sheet, spacing 1" apart (do not flatten the dough.).
  10. Bake until the cookies are golden (the cookies will flatten slightly), about 15 minutes.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer to a cooling rack and cool completely.
  13. Store in an airtight container at room temperature.
Most Helpful

5 5

These cookies were wonderful! I substituted whole wheat flour and brown sugar, and added a 1/2 teaspoon of well-ground coffee. They came out nice and chewy.

5 5

This was absolutely fabulous. I used only 1 half a cup of toffee bits, but next time I think I'll add more. I loved the combination of the hazelnuts and the chocolate. It had almost a slight coffee taste to it. I made these for my husband's employees and they devoured the cookies before he could even sample them. Giada is the best!

5 5

One of my favorite cookies ever. I have taken them to many parties and they are always the first to disappear. I find hazelnuts to be too time consuming and often substitute pecans, not quite as good but no one else ever notices!