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
YIELD:
48 cookies
UNITS:
US

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.

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