Toffee Hazelnut Chocolate Chip Cookies

The other recipe I tried from the Williams-Sonoma Cookies cookbook was simply called Chocolate Chip cookies, and originally had walnuts in them, but I like hazelnuts much better, as you know, and also I like the addition of the toffee bits, also not in the original recipe. The combination of hazelnut and chocolate and toffee works well, I think, and these went much faster than the Butterscotch Coconut ones I made at the same time. These I definitely will make again.

Toffee Hazelnut Chocolate Chip Cookies
adapted from a recipe from Williams-Sonoma Cookies
1-1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup hazelnuts, toasted, then ground finely
1/3 cup toffee bits

Preheat the oven to 180C/350F. Line two or three baking sheets with parchment paper.

To toast hazelnuts, place on baking sheet and place in oven for 7-10 minutes at 350F, shaking occasionally. Remove from oven when they become fragrant, then place in towel, let cool for a moment or two, then rub the papery skins off with the towel.

Grind the hazelnuts in a food processor or blender with a little sugar.

Whisk together the flour, baking powder, baking powder and salt in a medium bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides once or twice during mixing. The sugar should not be gritty when rubbed between your thumb and finger. Add the egg and vanilla and beat on low speed until blended, again scraping the sides of the bowl.

Add the flour mixture to the bowl and beat on low speed until combined. Add the chocolate chips, toffee bits and ground hazelnuts and beat on low speed until just combined.

Shape the dough into 1-inch balls and place on baking sheets about 2 inches apart, to allow for spreading.

Bake the cookies for about 12 minutes, until golden brown around the edges. Cool on baking sheets for two to three minutes, then transfer to wire racks to cool completely.