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Giada De Laurentiis
Hazelnut Chocolate Chip Cookies
Giada De Laurentiis (born August 22, 1970) is an Italian-American chef, currently host of the Food Network program Everyday Italian and Behind The Bash. De Laurentiis studied at Le Cordon Bleu in Paris, France before becoming a professional ...more.

Recently I was craving for some chocolate chip cookies so I found this recipe by Giada and I thought the ingredients she uses to make these cookies are quite interesting. Not like any other chocolate chip cookies I’ve baked before, this one had English toffee candy in it! I wanna try that.

Well honestly I’ve made a little change in the ingredient like I didn't buy the English toffee candy in the store, I actually homemade it myself using Michael Chu's recipe. The other one is I used a chocolate bar and coarsely chopped it myself instead of using chocolate chips. There are 2 reasons for this, (1) I prefer chocolate chunk in my cookies :-), the other reason is that here where I am from, chocolate bars are much cheaper than the chip versions.

Tell you what, the result turn out fantastic! I never thought that this cookie can turn out so yummy! It is so crispy and it has the right amount of sweetness in the cookies. These chocolate chip cookies can beat any other cookies I bought in the store. Actually, after baking these cookies, I feel I could setup a cookie shop in our local shopping centre.

Only 2 days after cooking these cookies there are already 3/4 finished! One is never enough when you eat these little suckers ;-D


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Preheat the oven to 325 degrees F.

Line 2 heavy large 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 airtight at room temperature.)

Source : Giada De Laurentiis "Everyday Italian"


- 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, room temperature
- 1 cup (packed) light brown sugar - 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
- 1 cup hazelnuts, toasted, husked, and chopped
- 1 (12-ounce) bag semisweet chocolate chips



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