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+ servings

Whole Wheat Chocolate Chip and Hazelnut Cookies

A new chocolate chip cookie you're sure to love, with whole wheat flour and hazelnuts.

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

  • 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).

Nutrition

Calories: 258kcal, Carbohydrates: 28g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 22mg, Sodium: 71mg, Potassium: 173mg, Fiber: 2g, Sugar: 19g, Vitamin A: 187IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg
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