Hazelnut Toffee Chocolate Chip Cookies
Chocolate chip cookies loaded with hazelnuts, toffee, and chocolate chips! These cookies are incredible!
Servings: 3 dozen cookies
- 3 cups all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 cup usalted butter at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup chopped hazelnuts skins removed
- 3/4 cup Heath Toffee Bits
- Extra sea salt for sprinkling on cookies
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.
Slowly add the dry ingredients to the wet ingredients. Mix until flour is just combined. Stir in the chocolate chips, chopped hazelnuts, and toffee bits.
Drop about 2 tablespoons of dough onto prepared baking sheet, placing the cookies 2-inches apart. Sprinkle with sea salt.
Bake for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer cookies to a wire cooling rack and cool completely.