Get ready to fall in love with a truly special chocolate chip cookie. This isn’t just any cookie; it’s a masterful blend of wholesome ingredients and decadent flavors. With a generous amount of nutty goodness derived from both whole wheat and hazelnut flours, coupled with crunchy chopped hazelnuts, these cookies offer a sophisticated twist on a beloved classic. They strike the perfect balance between rustic charm and irresistible indulgence, promising a taste experience you’ll want to revisit again and again.

Irresistible Whole Wheat Chocolate Chip and Hazelnut Cookies: A Perfectly Nutty Delight

Embarking on the journey of food blogging, as delightful as it often is, comes with its unique set of challenges. It’s a space where passion meets demanding schedules, where the desire to create and share often clashes with the endless tasks of photography, writing, editing, and promotion. There are days when the ambition to build a successful platform feels overwhelming, when the pressure to optimize every post for maximum reach and engagement can overshadow the simple joy of baking.

In those moments, I’m reminded of why I started this whole adventure in the first place: the sheer pleasure of creating something delicious, and the even greater pleasure of sharing it with the people I care about. Sometimes, the most profound satisfaction comes not from analytics or viral posts, but from the warmth of a freshly baked batch of cookies, offered to a friend over a cup of coffee. It’s a return to basics, a celebration of genuine connection that transcends the digital realm.

These particular cookies were born from such a moment – a spontaneous act of love, baked purely for the delight of a dear friend. The inspiration came from a tried-and-true recipe for whole wheat chocolate chip cookie bars, but I decided to elevate it, giving it a new dimension of flavor and texture. The addition of hazelnut flour and chopped hazelnuts transformed them from merely good to truly unforgettable. Despite a rushed photoshoot, where the pictures might not be the epitome of blog perfection, I felt compelled to share this recipe. Why? Because these cookies aren’t just good; they’re extraordinary. They’ve earned a permanent spot at the very top of my personal favorite cookie list, a testament to their exceptional flavor and comforting appeal.

And perhaps that’s the real success. This journey has taught me valuable lessons, not just about blogging, but about finding joy in the craft itself. I may not achieve the dizzying traffic numbers or the substantial revenue streams I once aspired to, and I’m slowly, but surely, learning to embrace that. What I have gained, unequivocally, is the ability to bake. I can now confidently whip up a truly magnificent batch of cookies – and a host of other delightful treats – with skill and creativity. In the grand scheme of things, honing this tangible ability, creating something real and delicious, feels infinitely more rewarding. It’s a craft that brings immediate joy, both in the making and in the sharing.

To my wonderful readers who return week after week, sharing in this culinary adventure, I extend my heartfelt gratitude. Your presence makes this space meaningful, and your encouragement fuels my passion. Much love to you all for being a part of this delicious journey!

Whole Wheat Chocolate Chip and Hazelnut Cookies

A new chocolate chip cookie you’re sure to love, with whole wheat flour and hazelnuts. This recipe yields a delightfully nutty and wholesome treat, perfect for any occasion.

Servings: 24 cookies

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

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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 (190°C). Line a sheet pan with parchment paper to prevent sticking and ensure even baking.
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand-held mixer), beat the unsalted butter and both sugars on medium-high speed. Continue beating until the mixture becomes light, fluffy, and creamy in texture, which usually takes about 3-4 minutes. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are well combined. Incorporate the large egg and vanilla extract, beating until just combined.
In a separate, medium-sized bowl, combine the whole wheat flour, hazelnut flour, baking soda, and salt. Whisk these dry ingredients together thoroughly until they are uniformly mixed. The mixture might appear slightly crumbly due to the whole wheat flour and hazelnut flour. Gently fold in the semi-sweet or dark chocolate chips and the chopped hazelnuts until they are evenly distributed throughout the dry ingredients.
Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Once the dough comes together, drop rounded tablespoons of cookie dough onto the prepared sheet pan, ensuring adequate space between each cookie for spreading.
Bake in the preheated oven for approximately 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. This yields a perfectly chewy cookie. Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. Cooling on the pan initially helps them set and prevents breakage.
For optimal freshness and flavor, store the cooled cookies in an airtight container at room temperature for up to one week. These cookies also freeze exceptionally well for longer storage, allowing you to enjoy a homemade treat whenever the craving strikes.

Notes on Ingredients and Variations

Finding Hazelnuts and Hazelnut Flour: Hazelnuts are sometimes referred to as filberts. You can often find them in the bulk section of specialty supermarkets, which can be a cost-effective option. For hazelnut flour, brands like Bob’s Red Mill are widely available. If you’re struggling to locate either locally, online retailers are an excellent resource for specialty flours and nuts.
Hazelnut Flour Substitution: If hazelnut flour is unavailable or if you prefer to omit it, simply increase the whole wheat flour to 2 cups (226 grams) to maintain the correct dry-to-wet ingredient ratio and texture. The cookies will still be delicious, though with a slightly less pronounced nutty depth that hazelnuts uniquely provide.
Chocolate Choices: While semi-sweet or dark chocolate chips are recommended for a classic flavor, feel free to experiment with milk chocolate chips, white chocolate chunks, or even a mix of different chocolates to customize your cookie experience. High-quality chocolate makes a noticeable difference.
Adding Spices: A pinch of cinnamon or nutmeg can beautifully complement the hazelnut flavor, adding an extra layer of warmth and complexity to your cookies. Consider ¼ teaspoon for a subtle hint.
Toasting Hazelnuts: For an even deeper nutty flavor, you can lightly toast the chopped hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant before adding them to the dough. Let them cool completely before use.

Nutrition Information (per cookie)

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

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Have you tried this recipe?

I’d love to hear about it! Your feedback is incredibly valuable. Please take a moment to leave a rating and review below to share your experience with these delightful whole wheat chocolate chip and hazelnut cookies. You can also capture a photo of your delicious creation and tag it on Instagram @completelydelicious using the hashtag #completelydelicious. Your photos and comments truly brighten my day and inspire fellow bakers!