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.
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.