Out of all the chocolate chip cookie recipes out there, I think Nestle Tollhouse chocolate chip cookies are my favorite. The recipe calls for nuts--usually walnuts--which I have always left out. Well, this time I decided to add in the nuts--hazelnuts. Let me tell you, they take the cookies to a whole other level. I handed Eric one fresh out of the oven; he took a bite and just starting nodding his head and said "Uh-huh," which in Eric-speak means: yep, you nailed.
Recipe adapted from here.
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
2 cups hazelnuts, chopped
Preheat oven to 375 degrees.
You can shell your own hazelnuts (as I did), buy whole shelled hazelnuts, or purchase prechopped hazelnuts. Spread the hazelnuts out on a cookie sheet in a single layer. Bake for 5 to 10 minutes or until the nuts slightly brown. If you're using whole hazelnuts that still have the skins on them, wrap the hazelnuts in a dish towel and allow them to sit for about 1 minute. Then rub the nuts in the towel to remove the skins. Chop. (I like larger nut chunks, Eric like them small).
In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter, white sugar, brown sugar and vanilla extract until mixture is creamy. Add the eggs one at a time, mixing well after each egg. Gradually, beat in the dry ingredients. Fold in chocolate chips and hazelnuts.
Drop of rounded tablespoons of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.
Bake for 9 to 11 minutes or until the cookies are a golden brown. Allow the cookies to cool on the cookie sheet for about 2 minutes then transfer to a wire rack to cool completely.
More Cookie Recipes:
Soft Oatmeal Raisin Cookies
Spiced Rum Brown Butter Cookies
Creamsicle Chocolate Chip Cookies
Applesauce Cookies with Caramel Frosting
Brown Sugar Cookies
Baileys White Chocolate Chip Cookies