Chunky Hazelnut-Toffee Cookies

• 1 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 (1.4-ounce) English toffee-flavored candy bars, chopped
• 4 cups semisweet chocolate chunks (about 20 ounces)
• 1 cup toasted, chopped hazelnuts or pecans

1. Preheat the oven to 350u0b0. Beat butter at medium speed of an electric beater until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beating well.
2. Combine flour and next 3 ingredients, stirring well. Add to butter mixture, beating at low speed just until blended.
3. Stir in candy bars, chocolate chunks, and nuts. Drop dough by heaping tablespoonfuls 1 1/2" apart onto ungreased cookie sheets.
4. Bake at 350u0b0 for 10 minutes or until lightly browned. Let cool slightly on cookie sheets; remove to wire racks, and let cool completely.
5. For an easy way to remove the skins from hazelnuts, cook them with 1 teapsoon baking soda in boiling water 30 to 45 seconds. Drain the nuts; rub them with a dish towel, and the skins will come right off. Make sure you dry them completely before toasting.

butter, brown sugar, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, semisweet chocolate, hazelnuts

Taken from www.myrecipes.com/recipe/chunky-hazelnut-toffee-cookies (may not work)