Hazelnut Coconut Chocolate Chip Cookies

Adapted from Giada DeLaurentis’ recipe, “Hazelnut Chocolate Chip Cookies”

This is a chewy cookie that is similar the classic chocolate chip cookie, but dolled up with toasted hazelnuts and coconut. The cookie is refreshingly different and simply delightful. Oh…and you totally can’t tell that these are made with whole wheat flour:)

yields 48 cookies. I halved the recipe:)

1/2 cup oatmeal (I used a multi-grain instant pack)
2 1/4 c. whole wheat flour
1 t. baking soda
1 t. baking powder
1/4 t. kosher salt
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 cup sugar
2 eggs
1 t. vanilla
1 cup toasted hazelnuts (see below)
1 cup chocolate chips
1 cup coconut

Pre-heat oven to 325 degrees. Combine all the dry ingredients into a bowl. Combine butter and sugars into a large bowl and beat until smooth. Beat in eggs and vanilla. Using a spoon, add and mix in the dry ingredients. Add hazelnuts, chocolate chips, and coconut. Stir. Line a cookie sheet with parchment paper to prevent burnt bottoms, easily remove cookie and keep things clean:) Drop cookies down onto sheet at prefered size. Bake for 12-15 minutes, depending of oven.

Note: Toast hazelnuts in a saucepan on medium-high heat for about 5 minutes or until lightly toasty color and fragrant. Be careful not to burn them. Let them cool. Once they are cool to the touch, remove brown thin shell by rubbing a handful of hazelnuts together in your palms.


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