{"id":4,"date":"2008-01-17T22:22:44","date_gmt":"2008-01-18T04:22:44","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=4"},"modified":"2008-01-17T22:41:35","modified_gmt":"2008-01-18T04:41:35","slug":"chocolate-chip-hazelnut-cookies","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/01\/17\/chocolate-chip-hazelnut-cookies\/","title":{"rendered":"Chocolate Chip Hazelnut Cookies"},"content":{"rendered":"<p>I saw this recipe in an article about Giada in the January 2007 issue of Redbook. She&#8217;s one of my favorite chefs to watch on the Food Network, and I own several of her cookbooks. Before watching her show, I had never tried Nutella, a chocolate hazelnut spread. Giada uses it in a lot of her dessert recipes. Since I finally tried it (and love it!), my eyes light up anytime I see a recipe that calls for Nutella or hazelnuts and chocolate. These cookies are really yummy, and I definitely love the addition of the toffee chips. She mentions in the article that she freezes hers, then microwaves them. I put about half of the cookies I made in the freezer. I can&#8217;t wait to come back to them in a month or so and see if they still taste as great as they did right out of the oven.<\/p>\n<h4>Chocolate Chip Hazelnut Cookies<\/h4>\n<p>From Redbook January 2008<\/p>\n<ul>\n<li>1\/2 cup old-fashioned (not instant) oats<\/li>\n<li>2 1\/4 cups all-purpose flour<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1 tsp baking soda<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1 cup (2 sticks) unsalted butter, at room temperature<\/li>\n<li>1 cup light brown sugar, packed<\/li>\n<li>1 cup granulated sugar<\/li>\n<li>2 large eggs<\/li>\n<li>1 tsp vanilla<\/li>\n<li>4 oz English toffee candy (such as Heath or Skor bar), finely chopped<\/li>\n<li>1 cup hazelnuts, toasted, husked, and chopped<\/li>\n<li>1 (12 oz) bag semisweet chocolate chips<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ol>\n<li>Preheat oven to 325\u00c2\u00b0 F.  Line 2 large, heavy baking sheets with parchment paper.<\/li>\n<li>Finely chop oats in food processor. Transfer oats to a medium bowl. Mix in flour, baking powder, baking soda, and salt. Set aside.<\/li>\n<li>Using an electric mixer, beat butter and sugars in a large bowl until fluffy. Beat in eggs and vanilla. Add oat mixture and stir until just blended. Stir in toffee pieces, hazelnuts, and chocolate chips.<\/li>\n<li>Drop dough onto baking sheets by rounded teaspoonfuls, 1 inch apart. Bake until cookies are golden, about 15 minutes. Cool cookies on baking sheets for 5 minutes, then transfer to a cooling rack.<\/li>\n<\/ol>\n<p><strong>Picky Apple Notes:<\/strong><\/p>\n<ul>\n<li>I used the pre-chopped Heath toffee pieces you can find on the baking isle. I imagine chopping your own Skor or Heath bar would be delicious too since it would add more chocolate.<\/li>\n<li>I would definitely recommend using parchment paper, as recommended in the recipe. I just used some nonstick spray, but the cookies were difficult to get off the pan.<\/li>\n<li>I also did not finely chop the oats, but just threw them in as is.  That seemed to work just fine.<\/li>\n<li>Lastly, the first batch I made thinned out a little more than I like, so I put the dough in the fridge for a while. That helped produce a thicker cookie.<\/li>\n<\/ul>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/01\/17\/chocolate-chip-hazelnut-cookies\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>I saw this recipe in an article about Giada in the January 2007 issue of Redbook. She&#8217;s one of my favorite chefs to watch on the Food Network, and I own several of her cookbooks. Before watching her show, I had never tried Nutella, a chocolate hazelnut spread. Giada uses it in a lot of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4","post","type-post","status-publish","format-standard","hentry","category-cookies"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/4","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=4"}],"version-history":[{"count":0,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/4\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=4"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=4"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=4"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}