Chunky Hazlenut-Toffee Cookies
*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.
1 cunsalted butter, softened* (see my notes)
3/4 cfirmly packed brown sugar
1 Tbspvanilla extract
2 3/4 call-purpose flour
1 1/2 tspbaking powder
1/2 tspbaking soda
1/2 tspsalt* (see my notes)
4(1.4 oz.) english toffee-flavored candy bars (such as 'heath')
2(10 oz.) packages semisweet chocolate chunks* (see my notes)
1 ctoasted chopped hazlenuts or pecans (i used pecans)
How to Make Chunky Hazlenut-Toffee Cookies
- Preheat oven to 350 F.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well; add eggs and vanilla, beating well.
- Combine 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.
- Drop dough by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.
- Bake in preheated oven for 10 minutes or until lightly browned; let cool slightly on baking sheets; remove to wire racks to cool completely.