Hazelnut-White Chocolate Chip Cookies Recipe

Name: Hazelnut-White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup multigrain cereal, whirred in the food processor till mostly fine powder; 3/4 cup white whole wheat flour; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt (Diamond Crystal, or use less); 1/4 pound unsalted butter, room temperature; 2/3 cup brown sugar, packed; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 large egg, room temperature; 1 cup toasted and skinned hazelnuts, coarsely chopped; 4 ounces white chocolate bar, cut into chunks

Servings: persons

2/3 cup multigrain cereal, whirred in the food processor till mostly fine powder
3/4 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (Diamond Crystal, or use less)
1/4 pound unsalted butter, room temperature
2/3 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg, room temperature
1 cup toasted and skinned hazelnuts, coarsely chopped
4 ounces white chocolate bar, cut into chunks

1
Whisk together the pulverized cereal, flour, baking soda and salt. In a stand mixer on medium speed, blend the butter and sugar together till light and fluffy. Add the egg, vanilla and almond extracts, and stir till thoroughly blended. Scrape down the sides well.
2
By hand, gently stir in the flour mixture till just combined, and then fold in the hazelnuts and white chocolate chunks. Refrigerate mixture at least while you heat oven or for several hours to overnight.
3
Heat oven to 350. When the oven is heated, scoop tablespoon sized balls of dough about 2 inches apart on a parchment lined cookie sheet. (The cookies spread a good bit.) Bake for 15-17 minutes, reversing cookie sheet halfway through, till golden brown. (Because my oven is so temperamental, I always bake one sheet at a time. I fit 9 cookies on a large cookie sheet. It took 3 batches to bake all of these.)
4
Let cookies cool on sheet for 5 minutes before moving them to a wire rack to cool completely.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup multigrain cereal, whirred in the food processor till mostly fine powder, 3/4 cup white whole wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt (Diamond Crystal, or use less), and more.

Yes, Hazelnut-White Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hazelnut-White Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions