Irresistible Whole Wheat Chocolate Chip Hazelnut Cookies: A Nutty Twist on a Classic
Prepare to fall head over heels for these new chocolate chip cookies, where a wholesome base meets a delightful nutty embrace. We’re talking serious flavor depth, courtesy of both whole wheat and hazelnut flours, perfectly complemented by generous chunks of chopped hazelnuts. If you’re searching for a cookie that’s both comforting and uniquely delicious, this recipe is about to become your new favorite.
The Heartfelt Story Behind These Delightful Cookies
Sometimes, this whole blogging journey feels like a juggling act. While it’s incredibly rewarding and a lot of fun, it also demands a significant amount of dedication and effort. The endless to-do list can seem daunting, especially when you aspire to be truly successful in the online world. It’s easy to get caught up in the metrics, the perfect photos, and the constant striving for more. This relentless pace can be exhausting and, at times, feel all-consuming.
And then there are moments when all I truly want to do is strip away the pressure, get back to basics, and simply bake. Bake for the pure joy of it. Bake to share something warm and delicious with the people I care about. These particular cookies were born out of such a moment – a spontaneous whim, baked with an abundance of love for a dear friend. It was a reminder of why I started baking in the first place: the simple act of creating something wonderful to bring a smile to someone’s face.
The foundation for this recipe comes from my popular whole wheat chocolate chip cookie bars, a trusted favorite. However, I introduced a few subtle yet impactful changes that transformed them into these truly extraordinary cookies. You see, even though the pictures were taken hastily and aren’t as polished as I usually strive for, I knew I had to share this recipe. Why? Because these cookies aren’t just good; they might have just leaped to the very top of my all-time favorite cookie list. They are, quite simply, *that* phenomenal.
Why You’ll Fall in Love: A Flavor Profile Deep Dive
What makes these whole wheat chocolate chip hazelnut cookies so incredibly special? It’s all in the harmonious blend of ingredients that deliver a unique texture and flavor. The most prominent characteristic is the rich, toasted nuttiness that permeates every bite. This isn’t just a hint of nutty flavor; it’s a deep, satisfying presence that comes from two distinct sources: finely ground hazelnut flour and generously chopped hazelnuts.
Beyond the nuts, the whole wheat flour plays a crucial role. It imparts a subtle, earthy undertone and contributes to a wonderfully chewy texture that contrasts beautifully with the crunch of the hazelnuts. This isn’t your average light and airy cookie; these are substantial, deeply flavored, and utterly satisfying. And, of course, no chocolate chip cookie is complete without its namesake. We’ve opted for semi-sweet or dark chocolate chips, which provide the perfect level of sweetness and a rich, melt-in-your-mouth experience that balances the robust nutty flavors.
The Wholesome Magic of Whole Wheat Flour
Using whole wheat flour in cookies is a fantastic way to introduce more fiber and nutrients into your baking without sacrificing flavor or texture. Unlike all-purpose flour, which is stripped of its bran and germ, whole wheat flour retains these components, giving it a slightly coarser texture and a distinctive, nutty aroma. In these cookies, it doesn’t just add a health boost; it also contributes to their signature chewy quality and a more complex flavor profile that complements the hazelnuts perfectly. It’s a wonderful way to make your favorite indulgence a little more wholesome and surprisingly more flavorful.
Harnessing the Irresistible Flavor of Hazelnuts
Hazelnuts, also known as filberts, are the true stars of this recipe. Their unique, buttery, and slightly sweet flavor, especially when toasted, adds an unparalleled richness. We incorporate them in two forms: hazelnut flour and chopped hazelnuts. The flour evenly distributes that deep nutty essence throughout the dough, creating a tender crumb. The chopped hazelnuts, on the other hand, provide bursts of intense flavor and a delightful textural contrast with every bite. You can often find hazelnut flour in the baking aisle or specialty food stores, and whole hazelnuts are readily available in the bulk section of most supermarkets. For an even more profound nutty flavor, consider lightly toasting your whole hazelnuts before chopping them – a few minutes in a dry pan or oven can truly bring out their best!
Mastering Your Bake: Tips for Perfect Cookies Every Time
Achieving the perfect cookie is a blend of art and science. While this recipe is straightforward, a few key tips can elevate your baking experience and ensure your Whole Wheat Chocolate Chip Hazelnut Cookies turn out flawlessly every single time:
- Room Temperature Ingredients Are Key: Ensure your butter and egg are at room temperature. This allows the butter to cream properly with the sugars, creating a light and airy base for your cookies, which ultimately leads to a better texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until they are combined. Overmixing develops the gluten in the flour, which can lead to tough, rather than chewy, cookies. A few streaks of flour are fine; they’ll disappear during the next step.
- The Right Baking Surface: Always line your baking sheets with parchment paper. This prevents sticking, ensures even baking, and makes cleanup a breeze. Silicone baking mats also work wonderfully.
- Portion Control for Consistency: Using a rounded tablespoon or a cookie scoop helps ensure uniform cookie size, which means they’ll bake evenly and finish at the same time.
- Watch for Doneness: These cookies are perfectly baked when the edges are golden brown, but the centers still look slightly soft. They will continue to set as they cool on the hot pan. Overbaking leads to dry, crumbly cookies, so err on the side of slightly underbaked for a chewier result.
- Cooling is Crucial: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.
Creative Variations & Serving Suggestions
While these Whole Wheat Chocolate Chip Hazelnut Cookies are incredible as is, feel free to get creative! You can experiment with different types of chocolate, perhaps using white chocolate chips for a sweeter profile, or even chopped chocolate bars for larger, melty pockets. If hazelnuts aren’t your favorite, feel free to substitute with other chopped nuts like walnuts, pecans, or almonds. A sprinkle of sea salt on top before baking can also enhance the chocolate and nutty flavors beautifully. For an extra layer of warmth, a pinch of cinnamon or a dash of almond extract could be a delightful addition.
These cookies are perfect for any occasion. Enjoy them warm with a tall glass of cold milk, or pair them with your morning coffee or afternoon tea for a delightful pick-me-up. They make fantastic additions to a dessert platter, or a thoughtful homemade gift for friends and family. Leftovers (if there are any!) are delicious crumbled over vanilla ice cream or enjoyed straight from the cookie jar.
Frequently Asked Questions (FAQs)
- Can I substitute hazelnut flour? Yes, absolutely! As noted in the recipe, if you prefer to omit hazelnut flour, simply increase the whole wheat flour to 2 cups (226 grams) to maintain the correct dry ingredient ratio.
- Do I need to toast the hazelnuts? While the recipe doesn’t explicitly require toasting the chopped hazelnuts, doing so will significantly enhance their flavor, making them even more aromatic and nutty. It’s a highly recommended extra step if you have the time!
- How long do these cookies last and how should I store them? These cookies can be stored in an airtight container at room temperature for up to one week, maintaining their delicious freshness and chewy texture.
- Can I freeze the cookie dough? Yes, you can! Portion the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Are these cookies gluten-free? No, these cookies are not gluten-free as they contain whole wheat flour. While hazelnut flour is naturally gluten-free, the whole wheat flour contains gluten.
As I continue on this creative journey, I’m learning to find peace and joy in the process, regardless of external metrics. I may never achieve the blogging heights I once envisioned, or the traffic and revenue targets I hoped for, and I’m genuinely learning to be okay with that. What I have gained, more than anything, is the profound satisfaction of becoming a better baker. I can confidently whip up a truly exceptional batch of cookies (and many other culinary delights!), and I believe that skill and passion are far more valuable than any number on a screen. Thank you, dear readers, for consistently returning week after week. Your support means the world, and it reminds me that sharing delicious food, crafted with care, is truly what matters most. Much love to you all!
Whole Wheat Chocolate Chip and Hazelnut Cookies
24
cookies
10 minutes
10 minutes
20 minutes
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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)
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Instructions
-
Preheat oven to 375°F (190°C). 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 unsalted butter and both sugars on medium-high speed until the mixture is light and creamy, typically about 3-4 minutes. Remember to scrape down the sides of the bowl as needed to ensure everything is well combined. Add the egg and vanilla extract, mixing until just incorporated.
-
In a separate, medium-sized bowl, combine the whole wheat flour, hazelnut flour, baking soda, and salt. Whisk these dry ingredients together until they are thoroughly incorporated; the mixture might appear a little crumbly. Gradually add this dry mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined. Finally, fold in the chocolate chips and the chopped hazelnuts until evenly distributed throughout the dough.
-
Drop rounded tablespoons of the cookie dough onto the prepared sheet pan, leaving some space between each cookie. Bake in the preheated oven until the edges are golden brown and the centers are just set, about 10-12 minutes. Be careful not to overbake for the best chewy texture. Let the cookies cool for a few minutes on the hot pan before carefully transferring them to a wire rack to cool completely.
-
For optimal freshness, store your delicious whole wheat chocolate chip hazelnut 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 or online. I highly recommend Bob’s Red Mill hazelnut flour for its quality.
- If you would like to omit the hazelnut flour, simply leave it out and increase the whole wheat flour to 2 cups (226 grams) to maintain the desired consistency.
Calories:
258
kcal
,
Carbohydrates:
28
g
,
Protein:
4
g
,
Fat:
15
g
,
Saturated Fat:
8
g
,
Cholesterol:
22
mg
,
Sodium:
71
mg
,
Potassium:
173
mg
,
Fiber:
2
g
,
Sugar:
19
g
,
Vitamin A:
187
IU
,
Vitamin C:
1
mg
,
Calcium:
67
mg
,
Iron:
1
mg
American
Dessert
Annalise Sandberg
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