Hazelnut Chocolate Chip Cookies

Giada's approach on the everyday chocolate chip cookie is a little bit different than most.  Old-fashioned oatmeal is finely grounded and added to the batter to help ensure a chewy cookie without all the texture of the oats.  Little bits of crunchy toffee are added to the batter, as well as chopped hazelnuts.  The end result is a beautifully thick cookie with a chewy texture and lots of crunchy bits.  A perfect treat for your Valentine, or yourself.  You choose. 

Hazelnut Chocolate Chip Cookies

Adapted from Giada De Laurentiis, recipe found online

• 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
  

Preheat the oven to 325 degrees F.

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.

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.

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.)

HAPPY VALENTINE'S DAY!!

Notes/Results:  This is an awesome cookie recipe, one that you can tell will be a winner from the time you starting mixing the ingredients.  They were great when eaten warm right out of the oven, but were even better (in my opinion) when they were allowed to cool and the toffee had a chance to set up.

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