Chunky Hazlenut-Toffee Cookies

By Kimberly Kay
@KimberlyV65

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.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

makes about 4 1/2 dozen cookies

Prep:

20 Min

Cook:

10 Min

Ingredients

1 c: unsalted butter, softened* (see my notes)
3/4 c: firmly packed brown sugar
1/2 c: sugar
2 large: eggs
1 Tbsp: vanilla extract
2 3/4 c: all-purpose flour
1 1/2 tsp: baking powder
1/2 tsp: baking soda
1/2 tsp: salt* (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 c: toasted chopped hazlenuts or pecans (i used pecans)

How to Make Chunky Hazlenut-Toffee Cookies

Step-by-Step

1Preheat oven to 350 F.
2Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well; add eggs and vanilla, beating well.
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.
4Drop dough by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.
5Bake in preheated oven for 10 minutes or until lightly browned; let cool slightly on baking sheets; remove to wire racks to cool completely.