A new chocolate chip cookie you're sure to love, with whole wheat flour and hazelnuts.
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 24cookies
Calories 258
Author Annalise Sandberg
Ingredients
¾cupunsalted butter, at room temperature (169 grams)
1cupbrown sugar(213 grams)
½cupgranulated sugar(100 grams)
1large egg
1teaspoonvanilla extract
1 ½cupwhole wheat flour(170 grams)
½cuphazelnut flour(44 grams)
½teaspoonsalt
2cupssemi-sweet or dark chocolate chips(1 package, 283 grams)
1cuphazelnuts, 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).