A new chocolate chip cookie you’re sure to love, with a heavy dose of nuttiness from whole wheat and hazelnut flours and chopped hazelnuts.
Sometimes I really struggle with this whole blogging thing. Sure, it’s a lot of fun but it is also a lot of work. And if you really want to be successful at it, the to-do list is about a mile long. Or so it seems.
It can be exhausting and life-consuming. And can I tell you what? Sometimes I just want to bake cookies and share them with my friends.
These cookies were baked on a whim with love, for a friend. The recipe is essentially these whole wheat chocolate chip cookies bars with a few little changes.
The pictures were hastily taken and aren’t as perfect as I’d like them to be but I’m forcing myself to post this recipe anyway. Because these cookies may have just jumped to top of my favorite cookie list. They’re that good.
I may never be the blogger that I would like to be, I may never get the traffic or revenue that I hope to, and I’m learning to be okay with that. On this little journey of mine I’ve learned to be a better baker. I can bake up a damn fine batch of cookies (and a lot of other things), and I think I’d rather have that over the other anyway.
Thank you, dear readers, for coming back week after week. Much love to you all!
Whole Wheat Chocolate Chip and Hazelnut Cookies
- ¾ cup unsalted butter , at room temperature (169 grams)
- 1 cup brown sugar (213 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cup whole wheat flour (170 grams)
- ½ cup hazelnut flour (44 grams)
- ½ teaspoon salt
- 2 cups semi-sweet or dark chocolate chips (1 package, 283 grams)
- 1 cup hazelnuts , chopped (142 grams)
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment or with a hand-held mixer, beat the butter and sugars on medium high speed until light and creamy, about 3-4 minutes. Scrape down the bowl as needed. Add the egg and vanilla.
- In a separate bowl, combine the flour, hazelnut flour, baking soda, and salt. Mix until incorporated, mixture may be a little crumbly. Mix in the chocolate chips and chopped hazelnuts.
- Drop cookies by the rounded tablespoon onto the prepared sheet pan. Bake until golden brown, about 10-12 minutes. Let cool for a few minutes on the pan, then move to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to one week.
- Look for hazelnuts (or filberts, as they're also known) in the bulk section of a specialty supermarket. I use Bob's Red Mill hazelnut flour. If you're having trouble locating either near you, buy online.
- If you would like to omit the hazelnut flour, simply leave it out and increase the whole wheat flour to 2 cups (226 grams).