Hazelnut Chocolate Chip Cookies

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I always try to tweak a recipe to make it a bit more healthy and to make it my own to a degree. I used half whole wheat flour, artificial sweetner instead of the white sugar and egg substitute for both eggs. The cookies were some of the best we have ever eaten. The flavors of butter, toffee, chocolate, and hazelnut cannot be beat. You wanted to eat slowly and savor every bite!

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My search for a chocolate chip cookie is over. And trust me, I've tried many! These cookies stay soft and chewy for many days. They'd probably stay the same longer but they don't stick around for long. I make a batch and freeze the dough that I don't use. It's so yummy. Thank you Giada! You are the best!

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Just finished baking these cookies. Modifications: I used walnuts instead of hazelnuts and I used 1/2 bag milk choc chips and 1/2 bag dark choc chips, along with Heath toffee bits. Cut back on the white sugar and this didn't compromise on the flavor at all. Very good cookie recipe with tons of taste and texture. Will definitely makes these again.

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And you do need a crowd! I made these with about 8 oz. of chocolate that had to be cut up, and English toffee from Trader Joe's which is covered with chocolate and almonds. They were really delicious and rich. The recipe made about 36 substantial cookies.

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Wow!! These cookies were amazing! I gave them out for the holidays and everyone loved them!

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These have a really good texture and flavor. They are crispy yet also chewy at the same time. Really easy too!

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Just took these out of the oven. They are really, really good, especially for nut lovers.

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These cookies are wonderful - easy to make and a definite crowd-pleaser!

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WOW! These are the best chocolate chip cookies ever! My kids loved making this with me, my husband gives them a fave rav review, and they are now all my friend's and family's favorite cookies.

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Had to omit the hazelnut because my son has a nut allergy but it was still delicious!