When I was doing my cookie fundraiser (see previous post), I started looking for a new Chocolate Chip Cookie recipe because I wasn’t 100% satisfied with the one I normally use. I went to foodnetwork.com and did a search. I came upon Giada de Laurentiis’ “Hazelnut Chocolate Chip Cookie” recipe. It sounded really good and I am a huge Giada fan so I gave it a shot. You can view her original recipe here. I omitted the hazelnuts and used less chocolate chips and toffee. I also made the cookies bigger. Here is how I made them.
1/2 cup old-fashioned oats (ground up)
2 1/4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 tsp vanilla extract
2 oz English Toffee (Heath, Skor bar), finely chopped
8 oz semisweet chocolate chips
Preheat oven 325 degrees F.
Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, and chocolate chips.
Use your hands to form the dough into spheres that are the size of a ping-pong ball. Put them on your baking sheet, spacing 1.5-inch apart . Bake until the cookies are golden (cookies will flatten ), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)
I highly recommend this recipe! It made peoples’ eyes double in size when they took the first bite. You should note that they come out quite flat. I personally like them that way but I know some prefer them to be thicker and cakier. If that’s the case, I’d shop around for another recipe that uses more flour.