Hazelnut Chocolate Chip Cookies

If you are looking for a delicious and unique twist on the classic chocolate chip cookie, this is the one for you. The awesome addition of the toasted hazelnuts and toffee makes this a keeper dessert recipe.

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Prep Time 35 min
Total Time 55 min
Servings 76

Ingredients

2 1/2: cups Gold Medal® all-purpose flour

1: teaspoon baking soda

1/2: teaspoon salt

3/4: cup butter or margarine, softened

1 1/2: cups packed brown sugar

2: tablespoons hazelnut spread with cocoa

2: eggs

1: teaspoon vanilla

1: bag (11.5 oz) milk chocolate chips (2 cups)

1 3/4: cups chopped hazelnuts (filberts), toasted

1: cup hazelnut spread with cocoa

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Directions

1 Heat oven to 350°F. Mix flour, baking soda and salt. In large bowl, beat butter, brown sugar and 2 tablespoons hazelnut spread with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs and vanilla. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in chocolate chips and 1 cup of the hazelnuts.
2 Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
3 In small microwavable bowl, microwave 1 cup hazelnut spread uncovered on High 30 seconds; stir until smooth. Drizzle over cookies. Sprinkle with remaining 3/4 cup hazelnuts.