Monday, December 7, 2015

Hazelnut Ginger Chocolate Chunk Cookies

Cookies, cookies, cookies! National Cookie Day was the great start of my weekend where I spent a majority of my time whipping up cookies in the kitchen. I also hosted my Holiday Cookie Swap with friends and family, which was quite a sweet event in of itself! For the cookie swap, I made my popular Chocolate Chip Cookies, which I was known for several years ago. I take my old standby recipe for chocolate chip cookies and mix in something different for a whole new twist on the classic chocolate chip cookie. For my Hazelnut Ginger Chocolate Chunk Cookie, I incorporated some chopped hazelnuts and candied ginger with an oatmeal flour cookie base that's studded with Nestlé Chocolate Chunk and Nestlé Dark Morsels...


It's time for YOU to bake too! I'm offering $10 so you can #HolidayRemix your own classic! To enter this giveaway, follow @NestleTollHouse on Instagram. Check out the @NestleTollHouse Instagram feed and comment on the photo of the recipe you'd like to make with the hashtag #HolidayRemix and #BakeSomesDay. A winner will be chosen from the comments and will receive the prize!

Hazelnut Ginger Chocolate Chunk Cookies

2 1/2 cups quick cooking oatmeal2 cups flour
1 tsp. baking powder
1 tsp. baking soda1 tsp. salt1 cup unsalted butter
1 cup sugar1 cup brown sugar2 eggs1 tsp. vanilla
6 oz. Nestlé Chocolate Chunk Morsels
6 oz. Nestlé Dark Chocolate Morsels
1 cup chopped hazelnuts

1/4 candied ginger, minced

Preheat oven to 350 degrees. Prepare your cookie sheet and line with parchment paper. 


In a food processor, process oatmeal to a fine powder. Transfer oatmeal flour to a large bowl and add flour, baking powder, baking soda and salt. Whisk to combine and set aside.


In the bowl of a stand mixer, cream butter and both sugars. Add eggs and vanilla and mix to combine. Slowly add flour mixture to the creamed sugar and butter mixture, 1 cup at a time. 

Once all flour mixture has been incorporated, remove bowl from stand mixer and stir in chocolate chunks, hazelnuts and ginger. 

Roll dough into small balls and place two inches apart on the prepared cookie sheet. 

Bake for 8-10 minutes and remove from oven. Allow to cool on cookie sheet for 2 minutes and transfer to cooling wire rack.

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