Chunky Hazelnut-Toffee Cookies

Chunky Hazelnut-Toffee Cookies Recipe
Lee Harrelson
It's hard to resist these cookies chock-full of chocolate and nuts. And remember there are no rules–you can use any candy bar or nut you want to!


4 1/2 dozen

Recipe from

Oxmoor House


1 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 (1.4-ounce) English toffee-flavored candy bars, chopped
4 cups semisweet chocolate chunks (about 20 ounces)
1 cup toasted, chopped hazelnuts or pecans


1. Preheat the oven to 350°. Beat butter at medium speed of an electric beater until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beating well.

2. Combine flour and next 3 ingredients, stirring well. Add to butter mixture, beating at low speed just until blended.

3. Stir in candy bars, chocolate chunks, and nuts. Drop dough by heaping tablespoonfuls 1 1/2" apart onto ungreased cookie sheets.

4. Bake at 350° for 10 minutes or until lightly browned. Let cool slightly on cookie sheets; remove to wire racks, and let cool completely.


For an easy way to remove the skins from hazelnuts, cook them with 1 teapsoon baking soda in boiling water 30 to 45 seconds. Drain the nuts; rub them with a dish towel, and the skins will come right off. Make sure you dry them completely before toasting.