Chunky Hazlenut-Toffee Cookies
By
Kimberly Kay
@KimberlyV65
1
*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 vote5
Ingredients
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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 largeeggs
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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
- 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.