Chunky Hazelnut-Toffee Cookies
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!
How to Make It
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.
Combine flour and next 3 ingredients, stirring well. Add to butter mixture, beating at low speed just until blended.
Stir in candy bars, chocolate chunks, and nuts. Drop dough by heaping tablespoonfuls 1 1/2" apart onto ungreased cookie sheets.
Bake at 350° for 10 minutes or until lightly browned. Let cool slightly on cookie sheets; remove to wire racks, and let cool completely.
Chef's Notes
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.
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