Chunky White Chocolate, Hazelnut, Cranberry Cookies

This recipe is from meatballsandmilkshakes.com

Chunky White Chocolate, Hazelnut, Cranberry Cookies

Chunky White Chocolate, Hazelnut, Cranberry Cookies

 

2 cups whole wheat flour

2/3 cup almond flour

1 cup chopped toasted hazelnuts

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1 1/2 cups semi-sweet chocolate chips

1 1/4 cup dried cranberries

2 sticks butter

3/4 cup sugar

3/4 cup brown sugar

2 whole eggs and 2 egg yolks

1 teaspoon vanilla extract

Whisk together the flour, almond flour, baking soda, salt, chocolate, cranberries, and hazelnuts. Meanwhile, in a mixer, beat together the butter and the two sugars until pale yellow and fluffy. Add the eggs and vanilla and beat together for a minute. Slowly add the dry ingredients and stir together until just combined. Cover with plastic wrap and refrigerate for at least a couple hours or overnight if you can.

Scoop into quarter-cup sized rounds and place at least 2 inches apart on a silpat-lined baking sheet. Press each cookie down a little to flatten them a bit. Bake at 350 degrees for about 15 minutes, or until golden around the edges. Let the cookies cool before removing.

 

Chunky White Chocolate, Hazelnut, Cranberry Cookies

Chunky White Chocolate, Hazelnut, Cranberry Cookies