If you have a hankering for some great , crispy+chewy chocolate chip cookies, might we suggest these babies? Chock full of chopped toasted hazlenuts, chopped bittersweet chocolate, toffee chips and oats to make it healthy, these are just what you need to get you through the day. They can easily be made with almond or other gluten-free flour for those who are limiting gluten. They're delicious either way.
Our favorite part of these cookies is that we tossed in the chocolate dust that forms when you chop a thick chocolate bar. It's distributes the chocolateyness throughout, with larger studs of chocolate here and there. We toasted our peeled hazelnuts and then chopped them roughly (no smaller than 1/4 of a nut). You can grind for a smoother cookie if desired.
This recipe makes about 2 dozen 2-1/2 inch cookies. They keep well in a sealed container for several days at room temperature. The cookies or dough can be frozen for up to two months.
HINT: For thicker cookies, refrigerate the dough for an hour or overnight and bake as indicated (it will take an extra minute to bake if cold.) If you chill for more than an hour, allow the dough to warm up for 15+ minutes so it's scoopable.
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