Chocolate Chip Hazelnut Cookies
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 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.
Chocolate Chip Hazelnut Cookies
- 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.
Recipe Source: adapted slightly from Giada De Laurentiis sent to me via Jeanette from So Splendid
22 Comments on “Chocolate Chip Hazelnut Cookies”
where to go to buy old fashioned oats in Singapore?
I found them! They were filberts, and in a tiny package, but I found them! I just made the cookies and they are AWESOME! I am a choc chip cookie junkie and these just may be my new favorites!
Did anyone else have trouble finding hazelnuts? I have never used them before and have searched almost every store in my area! Am I looking in the wrong section? I really want to make these cookies but I can’t find hazelnuts!!
DeAnna – sorry you are having such a hard time finding hazelnuts! I have found them in both of my mainstream, larger grocery stores in the baking aisle. They are also called filberts, if that helps.
I made these as chocolate chip cookies (so without hazelnut or toffee) & they are AMAZING. I’ll definitely be keeping this recipe.
methinks these would make some nice sandwich ends with some nutella as the filling… 🙂
Yum! One can never have too many CCC in the repretoire! These look wonderful!
Oh my. I knew as soon as I saw this that I’d be making these. How is it that I never thought to try this combination? It is heavenly. I love how the toffee is tiny enough that it melts mostly but still gives a subtle toffee kick and the flavor of the hazelnuts is, of course, so yummy. Definitely my new favorite cookie. Thanks for sharing!
I found your website a few weeks ago and I have already tried a bunch of your recipes. My family has LOVED them all! I can’t wait to try the rest! Thank you so much for sharing!
You know I love hazelnuts and added them to your banana bars 🙂 So thi sis right up my alley! I also love adding oatmeal and toffee to my choc chip cookies too, now all it needs is some coconut and we have my dream cookie? I also laughed and thought of your kids when mine had to “wait” for there dinner in lue of a quick photo session of their plates, hahaha. Tell them they are not alone!
I didn’t try this recipe, however I just tried your perfect chocolate chip cookies (AMAZING!!! husband said best cookies he has ever had!) and have been cooking/baking countless meals/breads from your website. I couldn’t go a minute longer without telling you THANK YOU and how much I love your site! Everything turns out perfect and delicious. The ROLLS and BREAD, THANK YOU! Holy, I am pregnant and have been craving a good, light and fluffy roll like restaurants make and with your help I finally found awesome recipes! The french bread is amazing as well. I could go on forever. Tomorrow night I will try your grilled pizza. I am so excited!!! I don’t think I’ll have to use allrecipes again!
Do you have any idea what difference it would make if you used old-fashioned oats versus quick oats? I have them both and always follow directions, but I’ve been wondering lately, just what texture-difference would you get if you substituted one for the other?
Can’t wait to try these! My husband’s office will love them! Thanks again.
Hi Pauline – in this recipe, it shouldn’t matter too much which kind of oats you use because they get ground up before using, but usually, I’ve found that if a cookie recipe states to use quick oats and I sub regular old-fashioned oats, the cookies spread much more. The same goes for bar type cookies – there is more spreading with old-fashioned oats because less liquid is absorbed. Most recipes that state to use old-fashioned oats have a different liquid to dry ratio. Basically the old-fashioned oats give a more lacey, thinner texture.
I’m bookmarking this!
These look delicious! I’m always looking for a new twist on chocolate chip cookies.. (really, can you have too many??) Its fun to change it up a bit. Thanks for sharing!
I am totally bookmarking this recipe right now. I have two whole bags of toffee bits in my pantry that have been staring me down for weeks now! I am so happy that I now have a tasty recipe to make with them.
When you buy the hazelnuts are they already husked and toasted? If not, how do you go about doing it? These sound wonderful!
Katie – I’ve always found the hazelnuts already husked but I lightly toast them in a skillet over medium-low heat and let cool before chopping.
Glad you like these!
These are making my mouth water!!! I will have to keep away from the keyboard, don’t think drool would do real well 🙂 Love the addition of hazelnuts, I don’t use them too often, not sure why because they are so…… delicious. They seem to be more common in Europe than here in the states. Thanks for this yummy sounding recipe, Chris
I love hazelnuts, but have never tried them in a cookie (usually tart crusts). Your cookie looks delicious! Thanks for sharing the cookie recipe and the link to Eighteen25. I am off to explore their site right now! 🙂
Hazelnut cookies are something I’ve never tried- YUM!!!