chunky hazlenut-toffee cookies
(1 rating)
This is an absolutely wonderful twist on the chocolate chip cookie recipe that I found in one of my many cookbooks called 'Forrest Gump: Chocolate Recipes'; inspired by the character and movie 'Forrest Gump'. *If you use regular butter, omit the 1/2 tsp. of salt. *I used only 1 10 ounce bag of semisweet chocolate chunks, and it worked just fine.
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
10 Min
Ingredients For chunky hazlenut-toffee cookies
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1 cunsalted butter, softened* (see my notes)
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3/4 cfirmly packed brown sugar
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1/2 csugar
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2 lgeggs
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1 Tbspvanilla extract
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2 3/4 call-purpose flour
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1 1/2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt* (see my notes)
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4(1.4 oz.) english toffee-flavored candy bars (such as 'heath')
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2(10 oz.) packages semisweet chocolate chunks* (see my notes)
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1 ctoasted chopped hazlenuts or pecans (i used pecans)
How To Make chunky hazlenut-toffee cookies
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1Preheat oven to 350 F.
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2Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well; add eggs and vanilla, beating well.
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3Combine flour and next 3 ingredients, stirring well; add to butter mixture, beating at low speed just until blended; stir in toffee candy, chocolate chunks, and nuts.
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4Drop dough by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.
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5Bake in preheated oven for 10 minutes or until lightly browned; let cool slightly on baking sheets; remove to wire racks to cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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