chocolate chip Nutella hazelnut toffee cookies

These are as good as they sound! If you are a Nutella fan (let's be honest, who isn't?) then you will love these cookies. This is a basic chocolate chip cookie recipe with a few extra goodies added in.

I came up with these cookies while trying to use up some of the little containers of ingredients I had lying around from other recipes. I needed to clean out my cabinets and things were starting to pile up and get lost. So here we are with these delicious cookies that actually turned out to be just as beautiful as they are good.

Ingredients:

2 1/4 C all-purpose flour

1 tsp baking soda

1 teaspoon salt

1 C butter

3/4 C granulated sugar

3/4 C brown sugar (packed)

2 tsp vanilla extract

2 large eggs

1 C milk chocolate chips

1 C semisweet chocolate chips

1 C chopped hazelnuts

1/2 C toffee bits

Nutella

Fluer de del sea salt

How to:

Preheat oven to 350 degrees and line baking sheet pan with parchment paper or a silicone baking mat

Combine dry ingredients (flour, baking soda, salt) in a medium size bowl and set aside.

Cream butter and sugars in your large mixing bowl (I use a kitchenmaid mixer) until well combined. Add one egg at a time mixing well after each one. Then mix in the vanilla extract. Slowly add in your dry ingredients half a cup at a time until just combined (do not over mix) then add the chocolate chips, hazelnuts, and toffee bits and mix with a wooden spoon or spatula.

Roll dough into one inch balls and place on the baking sheet 2 inches apart. Then with a small rubber spatula scoop nutella out of the jar and place on top of cookie dough balls and sprinkle with chunky Flour De Sel Salt.

Bake for 9-11 minutes or until edges are golden, remove from oven and let cool for a couple minutes before placing them on the cooling wire rack.

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Tips:

- use high quality ingredients - I use Kerrygold butter and Guittard chocolate chips and always real vanilla extract, never imitation vanilla, its more expensive but totally worth it.

- I usually sift my flour because it helps mix with the other ingredients more evenly, although it's not needed

- chill your cookie dough overnight in the fridge (especially if it looks greasy or wet) this helps to keep the cookies from spreading too much while baking

- do not use a non stick spray or oil your baking sheet (use parchment paper or silicone mat) again, it might make cookies greasy and spread out to much

- all ovens are different so keep an eye on your cookies to see when they are done, don't always depend on the timing.