Chunky Hazelnut-Toffee Cookies

Chunky Hazelnut-Toffee Cookies
45 min.
54
168kcal

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Indulge your sweet tooth with these delightful Chunky Hazelnut-Toffee Cookies, a perfect treat for any dessert lover! With a rich combination of semisweet chocolate chunks, crunchy hazelnuts, and the irresistible flavor of English toffee, these cookies are sure to become a favorite in your household. Each bite offers a satisfying crunch and a burst of sweetness that will leave you craving more.

What makes these cookies truly special is their unique texture. The combination of soft, chewy centers and slightly crispy edges creates a delightful contrast that is hard to resist. Plus, they are incredibly easy to make, taking just 45 minutes from start to finish, which means you can whip up a batch for a last-minute gathering or a cozy night in.

Whether you're baking for a crowd or simply treating yourself, these cookies yield an impressive 54 servings, making them perfect for sharing. With a caloric count of 168 kcal per cookie, you can enjoy a sweet treat without the guilt. So gather your ingredients, preheat your oven, and get ready to fill your kitchen with the mouthwatering aroma of freshly baked cookies. Your friends and family will be begging for the recipe!

Ingredients

  • 1.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.8 cup firmly brown sugar packed
  • cup butter softened
  • 20 ounces semisweet chocolate chunks 
  • 5.6 ounce candy bars english chopped toffee-flavored
  • large eggs 
  • 2.8 cups flour all-purpose
  • cup hazelnuts toasted chopped
  • 0.3 teaspoon salt 
  • 0.5 cup sugar 
  • tablespoon vanilla extract 

Equipment

  • baking sheet
  • oven

Directions

  1. Preheat the oven to 35
  2. Beat butter at medium speed of an electric beater until creamy. Gradually add sugars, beating well.
  3. Add eggs and vanilla, beating well.
  4. Combine flour and next 3 ingredients, stirring well.
  5. Add to butter mixture, beating at low speed just until blended.
  6. Stir in candy bars, chocolate chunks, and nuts. Drop dough by heaping tablespoonfuls 1 1/2" apart onto ungreased cookie sheets.
  7. Bake at 350 for 10 minutes or until lightly browned.
  8. Let cool slightly on cookie sheets; remove to wire racks, and let cool completely.

Nutrition Facts

Calories168kcal
Protein5.05%
Fat54.73%
Carbs40.22%

Properties

Glycemic Index
6.02
Glycemic Load
5.1
Inflammation Score
-2
Nutrition Score
4.2834782516179%

Flavonoids

Cyanidin
0.15mg
Catechin
0.03mg
Epigallocatechin
0.06mg
Epigallocatechin 3-gallate
0.02mg

Nutrients percent of daily need

Calories:167.78kcal
8.39%
Fat:10.28g
15.82%
Saturated Fat:5.36g
33.51%
Carbohydrates:17g
5.67%
Net Carbohydrates:15.45g
5.62%
Sugar:9.53g
10.58%
Cholesterol:16.65mg
5.55%
Sodium:65mg
2.83%
Alcohol:0.08g
100%
Alcohol %:0.31%
100%
Caffeine:11.38mg
3.79%
Protein:2.14g
4.27%
Manganese:0.38mg
19.01%
Copper:0.23mg
11.67%
Iron:1.48mg
8.23%
Magnesium:30.85mg
7.71%
Fiber:1.55g
6.19%
Phosphorus:56.92mg
5.69%
Selenium:3.95µg
5.65%
Vitamin B1:0.07mg
4.64%
Folate:15.19µg
3.8%
Vitamin E:0.53mg
3.56%
Zinc:0.5mg
3.36%
Potassium:110.52mg
3.16%
Vitamin B2:0.05mg
3.05%
Vitamin B3:0.54mg
2.71%
Vitamin A:121.89IU
2.44%
Calcium:23.31mg
2.33%
Vitamin K:1.61µg
1.53%
Vitamin B5:0.13mg
1.29%
Vitamin B6:0.02mg
1.23%
Source:My Recipes