When thinking of chocolate chip cookies, Nestle Tollhouse usually comes to mind. While that tried and true recipe is certainly good, you owe it to yourself to take your chocolate chip cookie to that next level. With a couple of adjustments, I think you'll agree Giada De Laurentiis' recipe from Giada's Family Dinners does just that. I leave the old-fashioned oats as is, which lends more texture to the cookies, and (you may notice a trend here) omit the toasted hazelnuts.
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 light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
4 oz. toffee chips
1 12 oz. bag semisweet chocolate chips
Preheat oven to 325 degrees. Line baking sheets with parchment (or foil).
Beat butter and sugar with an electric mixer until fluffy. Beat in eggs and vanilla.
In a separate bowl, combine oats, flour, baking powder, baking soda and salt. Slowly add to butter, sugar, egg and vanilla mixture, combining with mixer until just blended. Add toffee and chocolate chips by hand.
Using a small ice cream scoop, drop the cookies onto prepared baking sheets, spacing them approximately 1 inch apart. Bake until golden, 12 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a cooling rack. Makes about 4 dozen cookies.
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