Hellllloooooooo, friends! Happy Sunday! How has your weekend been so far?
This weekend Brig and I picnicked at a beautiful spot on campus, cooked many a things for this blog, watched Exodus: Gods and Kings (verdict: it was okay! Interesting interpretation of the story. Not the best, not the worst. I’m partial to 10 Commandments), got J-Dawgs (only the best polish dogs on Earth), snuggled, danced to T-Swift in the car, and laughed hysterically while taking pictures with Photobooth on my laptop. A typical weekend for us 😉
One time, when I was about 7 or 8, I was making chocolate chip cookies by myself and following the recipe on the back of the Toll House chocolate chip bag. The recipe said that I needed 3/4 cup of both brown and white sugars, and I couldn’t quite remember what 3/4 cup meant. After quite a bit of deliberation and overthinking, I measured out 3 and 1/4 cups of both brown and white sugar into the bowl and continued on with the recipe. THAT’S 6 1/2 CUPS OF SUGAR. Apparently that doesn’t work very well for a normal batch of cookies, huh?! Who would’ve thought! As soon as I noticed something was off, my mom helped me adjust the rest of the recipe to make up for how much sugar I had mistakenly added in. So many cookies, guys. SO MANY COOKIES.
There was also this one time where we accidentally made, like, 100 glazed donuts. But that’s a story for another day.
My parents were always so patient with and supportive of our creative adventures in the kitchen and that is something I am so grateful for! Today, I made you cookies. But not just any ordinary cookies! Chocolate chip, hazelnut, & toffee cookies. I do it out of love for you, I really do. I may or may not recommend that you eat this with Nutella. You know, to complement the hazelnuts. It really would be a shame to not invite Nutella to this party.
The TEXTURE in these cookies is unreal. The outside is crispy and the inside is chewy and thick. The toffee and hazelnuts contribute a beautiful crunch while the chocolate chips are just melty and ooey and gooey and delightful. The addition of cream cheese to the dough adds another level of richness & moisture which is AWESOME. I like my cookies thick, rich, & moist. How do you like your cookies? Thin? Chunky? More chocolate than dough? More dough than chocolate?
So, if you fancy, make a batch of these babies to end this lovely weekend, grab a glass of milk, and sit down with a good book! You deserve it. JUST LOOK AT THE INNARDS ^^^ GAHHH SO MELTY AND GOOEY
Recipe adapted from here
Makes 16 large cookies
1/2 c butter, room temp
1 egg, room temp
1/4 c cream cheese, room temp
1/2 c light brown sugar, packed
1/2 c sugar
2 t vanilla
1 t baking soda
1 t corn starch
1/2 t salt
2 1/4 c all-purpose flour
1/2 c hazelnuts, chopped
1/2 c semi-sweet chocolate chips
1/2 c chocolate-covered toffee bits
Preheat oven to 350. Grease a cookie sheet with nonstick cooking spray or line with a nonstick mat.
Combine butter, cream cheese, egg, sugars, and vanilla in a stand mixer and beat on medium-high speed for 5 minutes or until light and fluffy. Add in baking soda, corn starch, and salt, and mix until well combined. Add in the flour on low speed, followed by the hazelnuts, chocolate chips, and toffee bits. Form large balls of cookie dough either with your hands or a large cookie scoop and place onto the cookie sheet, about 2 inches apart. Bake in the oven for 8 minutes and let cool on a wire rack.