Twisted Toll House Cookies

A stack of twisted Toll house cookies with pieces of parchment in between, tied up with string and a glass bottle of milk in the background.

These Twisted Toll House Cookies let you choose your own adventure. Finely ground hazelnuts give these classic chocolate chip cookies an incredible nutty flavor, but since they’re oily, the more you use, the thinner the cookies. Personally I love my cookies thin and crispy, as in this recipe, but if you prefer yours on the chubby side, follow the variation below. Either direction you choose, you can’t go wrong.

To soften butter in a hurry, beat the crap out of it. Seriously. Just give it a couple of good whacks right in the wrapper. Get your aggression out. Then peel off the wrapper, break off pieces of the beaten butter, and throw them in the mixer.–Kir Jensen

LC Hazelnut, Huh? Note

Just because this recipe calls for a fancy-pants ingredient doesn’t mean the resulting cookies are fancy-schmancy. Nor are they overwhelmingly nutty. They are, however, exceptionally crisp, rich, and, to use a word we heard a lot from testers, yummy. As to the hazelnuts, the recipe calls for them in the form of flour, which is essentially very finely ground hazelnuts. You can procure it from Bob’s Red Mill and King Arthur Flour. You can also make it yourself, says author Jensen. Just toast hazelnuts in a 350°F (176°C) oven until it’s fragrant and barely beginning to color, 8 to 10 minutes. Rub the nuts between two kitchen towels to rid them of as much of their dark, papery skins as you can—this can get messy—and let them cool completely. Then blitz them in a food processor with 2 to 4 tablespoons unbleached all-purpose flour, pulsing until they’re very finely chopped but stopping before they turn all pastelike.

Twisted Toll House Cookie

  • Quick Glance
  • Quick Glance
  • 20 M
  • 50 M
  • Makes 24 to 36 cookies
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In a bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl. With the mixer on low, add the dry ingredients and beat just until combined. Stir in the chopped chocolate. Cover and refrigerate the dough for at least several hours, or, ideally—if you can resist the obvious temptation—overnight. The longer the dough rests, the richer and nuttier the resulting flavor.
Preheat the oven to 350°F (176°C). Line 2 large baking sheets with parchment paper or Silpats.
Drop the dough in 2-tablespoon blobs (I use a 2-ounce ice cream scoop) about 2 inches apart on the prepared baking sheets, as the dough blobs will spread.
Bake the cookies until golden brown, 12 to 14 minutes, rotating the sheets from front to back and between the upper and lower racks after about 10 minutes. Sprinkle the cookies with fleur de sel while still warm and let cool on the baking sheets for a minute before transferring them to a wire rack to cool completely. The cookies will keep in an airtight container for up to several days.

Thick and Twisted Toll House Variation

  • To make the cookies thicker and more like classic Toll House cookies, increase the all-purpose flour to 2 cups, reduce the hazelnut flour to 1/4 cup, and add 3/4 cup chopped, lightly toasted hazelnuts. Instead of finely chopped chocolate, use dark bittersweet chocolate chips. You may need to give the cookies a little extra time in the oven, perhaps even 18 to 20 minutes.

Recipe Testers Reviews

I like chocolate chip cookies a lot, but this recipe elevates them to be a little more sophisticated and a lot more addictive. The night I made the dough, I couldn’t wait to start baking, so I baked about a dozen. They came out thin and crispy, just as promised, but the flavors hadn’t quite developed. I allowed the remaining dough to sit in the refrigerator for the proper duration of time, and, once baked, they were even better than the first batch. I will definitely be making these again.

The thick and twisted version was perfect to me—crispy & chewy, chocolatey without being overly sweet, and with the right amount of nuttiness. The sprinkling of salt at the end gave these cookies a delightfully gourmet feel. Making the hazelnut flour was a pain, and I may continue to find those papery skins in the nooks and crannies of my kitchen for the next month, but these cookies are worth it. My recipe yielded enough dough for 36 to 40 cookies (two tablespoon portions). I froze a roll of the dough for later.

I was delighted with the way these cookies turned out. The actual recipe is very similar to the original Toll House recipe, however, the small addition of hazelnut flour produces an indescribable elevation in taste. I usually prefer chubby, chewy cookies, but instead I made them thin and crispy and they were a hit with my family. To soften the butter, instead of whacking it, I prefer to soften it for 30 seconds in the microwave on 30 to 40% power.

This was a surprisingly tasty cookie. I made both variations of this cookie and neither disappointed. Variation #1 with the hazelnut flour and chopped chocolate baked into a flat circle with a buttery flavor that was very surprising, considering the delicacy of the cookie. Variation #2 with less hazelnut flour, chocolate chips, and chopped hazelnuts, baked into a cookie with a full texture and a great bite, with lots of chocolate chips and nuts. This was a nice, chewy cookie compared to the crisp cookie in the first variation. Both variations of the cookie recipe were very easy to eat with fantastic flavor and great texture.

We really loved these cookies. This was another example of why one needs to try a new recipe, even if they think that they already make a really good version of it. I experimented a lot with the baking of these cookies. First, I followed the recipe using 2-tablespoon portions. The cookies really spread out and ended up being larger than I wanted them to be. Next I experimented with a couple of 1-tablespoon portions. That size was a winner. One tray I baked on Silpat and on the other I used parchment paper. We found that we preferred the crispiness of the cookies baked on Silpat. On the next tray of cookies, I used the large side of a melon baller to form the cookies. These were adorable, like silver-dollar pancakes, but the only problem with that size was that it was too easy to eat too many of them. I do look forward to more of these cookies in our future.

This is a great twist on the classic chocolate chip cookie. The nuttiness from the hazelnuts and the fleur de sel finish really send these cookies over the top. I made the thick and twisted variation.

This isn’t that different from the original Toll House recipe. On the other hand, as a variant, these cookies are tasty. You can bake these off right away and then they end up tasting more like the regular Toll House cookies. If you let them sit, they taste slightly better, but the real bonus is in how they bake up, as they stay in shape a bit better.

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