If you are looking for a delicious and unique twist on the classic chocolate chip cookie, these chocolate chip hazelnut cookies are the cookies for you.

One bite of these cookies and you’ll be sitting back and pondering on the meaning of life.

Seriously. They are that good and manage to evoke deep, thoughtful responses from willing eaters.

A stack of hazelnut cookies with one in front of the stack with a bite taken out.

A wonderful buttery and oaty chocolate chip cookie batter is enhanced simply with toffee bits and toasted hazelnuts.

The hazelnuts add a fabulous complexity to the cookies without overwhelming the simple flavor of a classic chocolate chip cookie.

Finding the little filberts may take some shopping around but I easily found them in the every day nuts section of my grocery store and also spied them near the bulk bins of nuts and other organic goods (like quinoa, barley, etc.)

Make these. You’ll love me for it, I promise.

A stack of chocolate chip cookies on a mat and green napkin.
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Chocolate Chip Hazelnut Cookies

5 star (1 rating)


  • ½ cup (50 g) old-fashioned oats
  • 2 ¼ cups (320 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) butter, room temperature
  • 1 cup (212 g) packed light brown sugar
  • 1 cup (212 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces (113 g) English toffee candy, finely chopped
  • 1 cup hazelnuts, toasted, husked, and chopped
  • 1 (12-ounce) bag (340 g) semisweet chocolate chips


  • Preheat the oven to 325 degrees F.
  • Line two large, rimmed baking sheets with parchment paper, a silpat liner or lightly grease with cooking spray. Place the oats in a blender or food processor and process until the oats are finely ground.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.
  • Roll the dough into tablespoon-size balls and place them 1-inch apart on the prepared baking sheets. Bake until the cookies are golden, about 12-14 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. Repeat the rolling and baking process with the remainder of the dough. Store the cookies tightly covered at room temperature for up to a day or freeze for 1-2 months.


Toffee: for the toffee candy bar (like Heath bars) finely chopped, you can substitute an equal amount of the toffee bits that are prepackaged by the chocolate chips.
Hazelnuts: also called filberts, can often be found in the nuts section but I’ve also found them in the natural foods aisle in bulk containers.
Serving: 1 Cookie, Calories: 330kcal, Carbohydrates: 39g, Protein: 4g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 42mg, Sodium: 196mg, Fiber: 2g, Sugar: 26g

Recipe Source: adapted slightly from Giada De Laurentiis sent to me via Jeanette from So Splendid