{Whole Wheat} White Chocolate Chip and Hazelnut Cookies

I’m not a baker. I don’t claim to be and it’s not in my DNA.  Not that I don’t enjoy baking it just doesn’t come naturally to me like roasting or sautéing does. However I realized I can’t have a respectable food blog without a few basic cookie recipes right? These white chocolate chip and hazelnut cookies are a good start to improving my baking skills.

Let me start by telling you that my wife is a certified chocoholic. Aren’t most women? When I mentioned to her I was taking part in The Great Food Blogger Cookie Swap she politely said, “Uh, you don’t bake honey.” Yeah yeah I know but what better reason for me to practice my baking skills then by having to send out three dozen cookies to three separate food bloggers for them to review right?

So after several failed attempts to create my own cookie recipe from scratch I turned to the expert in all areas of anything sweet, my wife.  Over several years she has crafted a base cookie recipe that is foolproof.  Use this as your go to cookie recipe and experiment with various types of chocolate, nuts and whatever amazing goodies you can come up with!  I call this “healthier” only because I used white whole wheat flour instead of all-purpose flour.

Disclaimer: This does not mean it’s ok to eat a dozen of these and New South will not be responsible for the added pounds if you do!


White Chocolate Chip and Hazelnut Cookies

Yield: aprox. 1 dozen depending on scooping size

White Chocolate Chip and Hazelnut Cookies


  • 1 cup white whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup butter (1 stick) softened
  • 1/3 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 large egg
  • 1 cup Ghirardelli White Chocolate Chips
  • 1 cup hazelnuts, rough chopped


  1. Pre-heat oven to 350º
  2. Combine flour, baking soda and salt in small bowl. Set aside.
  3. In another bowl or mixer beat butter, sugars and vanilla until creamy. Scrape down sides.
  4. Add egg and mix well. Scrape down sides again.
  5. Gradually mix in flour until blended well.
  6. Stir in chips and nuts
  7. Using a small ice cream scooper or 1/4 measuring cup portion out cookies on cookie tray lined with parchment paper
  8. Bake at 350º for 15 minutes
  9. Remove from oven, rest for several minutes before eating.
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    • Jad says

      I think that’s why it’s more difficult for me. My style is more of “a little this, then taste, now a little that”. The main reason I started blogging was to force myself to write down my recipes.

  1. Carol D. says

    Now I wouldn’t say baking it isn’t in your DNA because I can bake and used to do a lot. Growing up you had homemade cinnamon rolls, cookies, pies and breads that I made fairly often. You just have to like to bake and it also can take time and maybe you couldn’t wait on the results:)


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