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Hazelnut Chocolate Chip Cookies

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!

Ready In:
1hr 15mins
Yields:
Units:

ingredients

directions

  • Preheat the oven to 325 degrees F and line 2 heavy large baking sheets with parchment paper.
  • Finely chop the oats in a food processor.
  • Transfer the oats to a medium bowl and 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 the vanilla.
  • Add the flour mixture and stir just until blended.
  • Stir in the toffee bits, hazelnuts and chocolate chips.
  • For each cookie, drop 1 rounded tablespoonsful of dough onto the sheet, spacing 1" apart (do not flatten the dough.).
  • Bake until the cookies are golden (the 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.
  • Store in an airtight container at room temperature.
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RECIPE MADE WITH LOVE BY

@Irmgard
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@Irmgard
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"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!"
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  1. Stellaluna6
    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.
    Reply
  2. janice.omalley
    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!
    Reply
  3. rhea_p
    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!
    Reply
  4. Brenda.
    These cookies were a real hit at work! I toasted my whole hazelnuts at 350F for about 15 minutes, shaking the pan occasionally. I cooled them, husked a little by rubbing between 2 paper towels, and then chopped them. I love the flavor they add to the cookies. Thanks so much for sharing. Nick's Mom
    Reply
  5. iris5555
    These are really good! They taste so good just a bit warm. I hate baking, but these are worth setting aside my aversion.
    Reply
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