Whole Wheat Chocolate Chip and Hazelnut Cookies
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
Ingredients
- 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)
Instructions
- 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.
Notes
NOTES
- 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).
Totally in to these! I made nutella oat meal ones a while back but I never thought of using hazelnut meal. I might be able to get away with having these for breakfast!
Mmm I definitely need to try these!
I love this post! Mostly because I feel the same way 🙂 And these cookies look awesome- love the whole wheat (and chocolate)!
Thank you, Sues! I’m glad I’m not alone! Maybe we need a support group. 🙂
Wow, wow, wow! These look incredible! I’ve never made whole wheat choco chip cookies but I can’t wait to try your recipe!
I LOVE what whole wheat flour does to chocolate chip cookies! You can’t exactly taste it, but it does add a subtle nuttiness and chewier texture. Thanks for the comment Kelly! 🙂
Hazelnut and chocolate is a boss combination – looking good!
I know how you feel: it’s the same for me and my blog…it takes a lot of time, efforts and work and, sometimes, I don’t get the results I’d hoped for. But I think it’s still so worth it, because I have fun doing it and that’s what really matters! Anyway, I feel like I should thank you and not the opposite, because you’ve taught me lots of baking tips I didn’t know anything about and, above all, you gave me loooots of inspiration with you recipes! Keep up this amazing work, dear 😉
xo, Elisa
Thank you, Elisa. You always leave the nicest comments and I’m lucky to have you as a reader! It’s people like you that make this whole thing worthwhile! 🙂
Your photo’s are lovely, so are your cookies. I like that you’ve used hazelnut flour, I may give it a go.
You’ll love it! Hazelnut flour is amazingly delicious!
These look lovely. Can’t wait to try them. Great photos
Just wanted to let you know how much I do enjoy your blog. The recipes are great, and I also love your more technical posts explaining baking mechanics! Such a unique and helpful feature. So please, don’t be discouraged and keep it up 🙂
Thank you so much Nora! Your comment just made my day! 🙂
You don’t know me, but I sit here on my couch every morning sipping coffee, enjoying my ritual of reading my favorite hand picked food blogs. I look forward to your blog and what you will post next. I appreciate how honest it is. Just wanted you to know, I appreciate what you do here and thank you for making my morning delicious! ~ Sending Love and sunshine from Arizona.
I think the pictures are wonderful!! I hope to eventually be able to take pictures that are half as good! And these cookies sound totally fabulous, I love the addition of hazelnuts!
Your enthusiasm about the deliciousness of these cookies…let’s just say it was all I could think about. But I wanted to stay true to your recipe, could not find hazelnut flour and did not want to wait to order/have it shipped. I put a bunch of hazelnuts in a small food processor, ground them up as finely as I could and called it flour. Does that count as flour? Read somewhere you should freeze the nuts first to aid in avoiding oily paste, put through a fine strainer to weed out any large pieces… I didn’t freeze and no oily paste. It was kind of like granular sand. The finally product was yummy! Thanks for posting this recipe.
I expected these to be dry or at least cakey– whole wheat flour has a history with me. And they were neither. Just delicious! Chewey and flavorful! I had pecan flour (meal) on hand and used that in place of hazelnut flour. Worked perfectly. Whole grain cookies that don’t taste like cardboard. Can’t thank you enough.
Love this flour combination, Annalise. It’s fun to change up chocolate chip cookies when the cravings hit! Nut flours are so much fun to work with in baking. Thanks for sharing!
Thank you for sharing these cookies with us! ^_^
I don’t know where you are located but Trader Joe’s carries Hazelnut flour, (usually around Christmas time) at a reasonable price. They may have it now as well since gluten-free has become more “popular” lately.
Hi Annalise, have a question. Do I have to remove the skin from the hazelnuts to bake the cookies . I have never done hazelnuts before, thank you
Hi Peter! I think that’s a personal choice. I haven’t bothered to remove the skins in the past, but if you would like you can toast the nuts in a 350 degree oven for 10-15 minutes and then rub them in a clean towel to remove the skins. Hope this helps!
Thanks for applying Annalise. I know these cookies are going to be a hit, they sound delicious I can’t wait to try them out
Hi! I’m going to try this recipe out. Can I sub the hazel flour for more whole wheat or regular all purpos flour? Thanks!
Yes, that should work just fine.
Direction #3 has one adding the flours, baking soda and salt. Baking soda is not listed in the ingredients. Is this recipe similar to some of your others where there is a 1/2 tsp salt and 1 tsp baking soda?
I expected these to be dry or at least cakey– whole wheat flour has a history with me. And they were neither. Just delicious! Chewey and flavorful! I had pecan flour (meal) on hand and used that in place of hazelnut flour. Worked perfectly. Whole grain cookies that don’t taste like cardboard. Can’t thank you enough.