blissful eats with Tina Jeffers: Hazelnut toffee chocolate chip cookies

Everyone is always searching for the ultimate chocolate chip cookie.  That’s the first thing I check out when I walk into a bakery, if they don’t look good than I usually head for the door.  I am always amazed at how often bakery versions disappoint.  I like my cookies to be crispy around the edges with a soft interior and not too sweet.

These are hands down my favorite version of a chocolate chip cookie ever.  My boys can never get enough of these and whenever I've made them for friends they are a big hit.  They are based on the famous NY Times cookie that took the Internet by storm a few years ago. The original recipe calls for bittersweet chocolate disks but for ease I usually use Ghiradelli bittersweet chocolate chips since I always keep them in my pantry.  I also add some toffee bits and hazelnuts just to make things more interesting. They come together quickly and are super simple to prepare.  The biggest difference with this recipe is that the dough must be refrigerated for 36 hours after you mix the ingredients together.  The extended rest time results in a dough with a drier texture and makes for a cookie with a crisp exterior, a soft gooey center and delicious caramel overtones.  They do take a bit of planning but the rest period is crucial.  If you absolutely can’t wait, bake off a few to satisfy the cravings and then hide the dough in the back of the refrigerator and try to forget they are there. 

The dough freezes beautifully and will keep for several months.  To save time and your waistline, portion out the dough as if you were going to bake them, freeze them on a cookie sheet for a few hours and then store them in a Ziploc bag or freezer container.  When the cookie craving hits, take a few out of the freezer and bake them as usual adding 3-4 minutes to the bake time.  It’s the best of both worlds, fresh homemade cookies and since you only make a few at a time, no guilt involved. 

Hazelnut toffee chocolate chip cookies


•  2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

•  1 2/3 cups (8 1/2 ounces) bread flour

•  1 1/4 teaspoons baking soda

•  1 1/2 teaspoons baking powder

•  1 1/2 teaspoons Kosher salt

•  2 1/2 sticks (1 1/4 cups) unsalted butter

•  1 1/4 cups (10 ounces) light brown sugar

•  1 cup plus 2 tablespoons (8 ounces) granulated sugar

•  2 large eggs

•  2 teaspoons natural vanilla extract

•  2 cups dark chocolate chips

•  1 cup chocolate toffee bits

•  1 cup chopped toasted hazelnuts


Sift flours, baking soda, baking powder and Kosher salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate, hazelnuts and toffee just to incorporate.  Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.  Bake until golden brown but still soft, 15 to 20 minutes. Let cool on the sheet for 10 minutes then eat while still warm.  Repeat process with remaining dough. 

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