hazelnut toffee chocolate chip cookies
October 6, 2011 § 1 Comment
psssst, not only am i stealing this recipe, i’m also borrowing the image that appears below, as my dough is still hanging out in the fridge. i’ll switch it out when my cookies emerge from the fridge, are baked, and turn out perfectly. ahem.
i found this recipe through pinterest. it originally lived here:
i figured that with chocolate, toffee and hazelnuts in the mix, it’d be hard to go wrong. thumbs up, too, on these little guys requiring some advance planning and delayed gratification (the dough has to be refrigerated for 24-36 hours). come on, people. it’s good for you. (alternate title: what doesn’t kill you makes you stronger).
• 2 cups less 2 tablespoons (8 1/2 ounces) cake flour (going to be honest, i used self-rising flour, because that’s what i had in the pantry. i’m sure marina is going to read this and have a heart attack)
• 1 2/3 cups (8 1/2 ounces) bread flour (i used all-purpose. see note above)
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons Kosher salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 2 cups dark chocolate chips (i used the ghirardelli chunks)
• 1 cup chocolate toffee bits
• 1 cup chopped toasted hazelnuts (i could only find whole hazelnuts in the store, so i chopped them and toasted them in a pan on the stove until they got all nice and fragrant. i will also note– and this should make Aine happy– they were not called “hazelnuts,” they were called “filberts.” sigh).
Sift flours, baking soda, baking powder and Kosher salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate, hazelnuts and toffee just to incorporate. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Bake until golden brown but still soft, 15 to 20 minutes. Let cool on the sheet for 10 minutes then eat while still warm. Repeat process with remaining dough.