Giada De Laurentiis’s Hazelnut Cookies

I’m still trolling sites for the perfect chocolate chip cookie recipe for G.  What makes it a little harder for me is my lack of appreciation for a chocolate chip cookie.  This one is a crispy cookie.  It has a really distinct snap.  And, of course, I love Hazelnuts and not just because my grandma was named Hazel.

Full disclosure, G did not enjoy these as well as the original Toll House recipe.  I don’t think anything will ever replace those in his heart of hearts.  I, on the other hand, found these quite enjoyable.  I liked the taste of the hazelnuts and the candy.  I would have left out the chocolate chips.  I know, there is something wrong with me.

1/2 cup old-fashioned oats

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1 cup (packed) light brown sugar

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped

1 cup hazelnuts, toasted, husked, and chopped

1 (12-ounce) bag semisweet chocolate chips

  1. Preheat the oven to 325 degrees F.
  2. Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
  4. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (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. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

*  From the Recipe Box:

I didn’t like how slowly they were cooking, so I bumped the temperature up to 350 degrees.  I’m not sure how much of a difference it made, but the second tray was crispier.

Chilling the dough made a huge difference in baking quality.

and remember:  We all have 2 important fates.  One is the result of whatever mess we were born into, and one is the result of deciding that is not fucking good enough.  Big kiss, Lynn

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