Hazelnut-toffee chocolate chip cookies

I was on an almond kick for a while and now, it seems to be hazelnuts.  I'm a big fan of most nuts in general and love incorporating them in baking.  And ever since I made toffee during Christmas, I've been wanting to make some cookies with toffee.  So here we are.  These are chocolate chip cookies with hazelnuts, English toffee (chopped Heath bars), and some ground oats thrown in for good measure.  They're crisp around the edges and chewy in the center, just the way my family and I prefer a chocolate chip cookie.

I took the easy route by using chocolate chips instead of chopping up some chocolate, which would be much better.  These were very satisfying just as they were.  I love recipes using ground oats in the cookie batter (even if it means a little more work) - it adds some chewy texture and a little something good for you.

If I close my eyes, I can't say that I'd be able to tell you right away that there's toffee in these cookies.  If you really eat and look at it carefully, you'll find little bits of slightly hard, chewy toffee, but in general, the toffee contributes an extra sweet, caramel note to these cookies.  I liked these a lot (particularly after resting the dough a few days in the fridge) but if I'm comparing, I'd have to say that those milk chocolate hazelnut cookies from Flour bakery edges out just a bit because the hazelnut flavor just really pops. 

But one can never have too many good chocolate chip cookie recipes and their many variations.  This is another one and quite a good one at that.  Make the cookies on the small side or scoop them a little larger if you like.  Either way, it makes a very tasty afternoon snack.



Soft and chewy chocolate gingerbread cookies

I think these cookies are pretty special...and perfect for Christmas time.  Even if you don't like gingerbread cut-outs (like me), you might enjoy these.  They're essentially gingerbread chocolate chunk cookies - kind of like chocolate chip cookies with plenty of spice.  One of the things I like most about these is the texture.  The outside is just a bit crunchy thanks to a last minute coating in granulated sugar before baking.  The inside is soft and chewy, best eaten while they're still a little warm from the oven (or heated in the microwave).

These cookies are front and center on the cover of Martha Stewart's Cookies book.  I could hardly resist trying the cover cookie recipe of this book dedicated to cookies.  So I made these last Christmas and we oohed and aahed over them a little because they're different from other cookies we've had.  These have plenty of kick from typical gingerbread spices - and extra special with the use of both fresh and ground ginger -  but the texture and even taste is reminiscent of the more familiar chocolate chip cookie thanks to a little bit of cocoa powder and lots of chocolate chunks in the dough. 

I'll gladly make these every Christmas.