Chunky Hazlenut Toffee Cookies Recipes

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CONTEST-WINNING HAZELNUT TOFFEE

This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1-3/4 pounds.

Number Of Ingredients 8



Contest-Winning Hazelnut Toffee image

Steps:

  • Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.

Nutrition Facts : Calories 229 calories, Fat 16g fat (9g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

2 teaspoons plus 1 cup butter, divided
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped hazelnuts
TOPPING:
2 cups (12 ounces each) semisweet chocolate chips
1/2 cup finely chopped hazelnuts

HAZELNUT TOFFEE CRUNCH

This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!

Provided by LBUTTON

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 20m

Yield 32

Number Of Ingredients 5



Hazelnut Toffee Crunch image

Steps:

  • Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
  • Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
  • In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 9.9 g, Cholesterol 10.3 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 34.3 mg, Sugar 7.9 g

1 ½ cups milk chocolate chips
½ cup white sugar
½ cup butter (no substitutes)
1 ½ cups chopped hazelnuts
2 tablespoons light corn syrup

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES

These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 9



Salted Chocolate Chunk Shortbread Cookies image

Steps:

  • Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
  • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
  • Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
  • Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram

1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces (see note)
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 teaspoon vanilla extract
2 1/2 cups/325 grams all-purpose flour (see Tip)
6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
1 large egg, beaten
Demerara sugar, for rolling
Flaky sea salt, for sprinkling

SALTED HAZELNUT TOFFEE

Provided by Valerie Bertinelli

Categories     dessert

Time 1h5m

Yield 20 servings

Number Of Ingredients 7



Salted Hazelnut Toffee image

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick silicone liner and coat it with cooking spray. Set aside.
  • On another baking sheet, roast the hazelnuts until fragrant, 10 minutes. Remove them to a plate.
  • Combine the butter, sugar and salt in a medium saucepan and bring to a boil, whisking until melted. Cook, whisking occasionally, until the mixture registers 300 degrees F on a candy thermometer. Immediately remove from the heat and stir in the hazelnuts. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula. Let dry for about 1 1/2 minutes, then scatter the chocolate chips on top. As they melt, spread the chocolate to the outer edges of the toffee with an offset spatula. Sprinkle with sea salt and freeze until set, about 30 minutes. Peel the toffee away from the silicone liner and transfer to a cutting board. Cut into pieces with a sharp knife. The toffee will keep, tightly covered, up to 1 week.

Nonstick cooking spray
2 cups hazelnuts
1 cup (2 sticks) unsalted butter
1 cup sugar
1/8 teaspoon kosher salt
1 cup dark chocolate chips
Coarse sea salt, for sprinkling

SUPER-CHUNKY COOKIES

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 18 cookies

Number Of Ingredients 9



Super-Chunky Cookies image

Steps:

  • 2 cups assorted mix-ins (such as holiday M&Ms, toffee bits, shredded coconut, peanut butter chips and/or white chocolate chunks)
  • Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda and salt into a large bowl. In a separate large bowl, whisk the melted butter, brown sugar, cocoa powder, eggs and vanilla until combined. Stir in the flour mixture with a wooden spoon until just incorporated, then stir in the chocolate chips and assorted mix-ins.
  • Drop tablespoonfuls of dough about 3 inches apart on the prepared baking sheets; smooth the tops with damp fingers. Bake, switching the pans halfway through, until puffed and set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1/2 cup cocoa powder (not Dutch-process)
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup bittersweet chocolate chips

HAZELNUT CHOCOLATE CHIP COOKIES

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 4 dozen

Number Of Ingredients 13



Hazelnut Chocolate Chip Cookies image

Steps:

  • Preheat oven to 325 degrees F.
  • Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
  • Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
  • For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
1 cup hazelnuts, toasted, skinned and chopped
1 (12-ounce) bag semisweet chocolate chips

HAZELNUT TOFFEE

The Willamette Valley produces a lot of hazelnuts, so this recipe truly represents our neck of the woods. I always make plenty of this delicious toffee to serve at Christmas and give as gifts. -Earlene Ertelt, Woodburn, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 pounds.

Number Of Ingredients 9



Hazelnut Toffee image

Steps:

  • Place hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, about 15 minutes; set aside., In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally, until a thermometer reads 300°-310° (hard-crack stage). Remove from heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts. , Pour onto a greased baking sheet and spread to 1/4-in. thickness. Sprinkle with chocolate chips. Let stand until chocolate is melted, about 5 minutes; spread chocolate over toffee. Sprinkle with remaining 1/2 cup hazelnuts. Let stand 1 hour. Break into pieces.

Nutrition Facts : Calories 163 calories, Fat 11g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

1-3/4 cups finely chopped hazelnuts
1-1/2 cups sugar
1/2 cup water
1/3 cup light corn syrup
1 cup butter
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon orange extract
1 cup semisweet chocolate chips

SUPER CHUNKY COOKIES

Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean. -Rebecca Jendry, Spring Branch, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-1/2 dozen.

Number Of Ingredients 15



Super Chunky Cookies image

Steps:

  • In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° until lightly browned, 10-12 minutes. Cool for 2-3 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 115 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 48mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup butter-flavored shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup milk chocolate chips
1 cup vanilla or white chips
4 ounces bittersweet chocolate, coarsely chopped
3/4 cup English toffee bits or almond brickle chips
1/2 cup chopped pecans

HAZELNUT COOKIES

Provided by Moira Hodgson

Categories     dessert

Time 30m

Yield About 30 cookies

Number Of Ingredients 10



Hazelnut Cookies image

Steps:

  • Preheat oven to 350 degrees.
  • Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
  • Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
  • Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
  • Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams

6 ounces unskinned lightly toasted hazelnuts
2 tablespoons vegetable oil
6 tablespoons unsalted butter, at room temperature
1/2 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
Pinch of salt

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