Preheat the fan oven to 180°C (355°F) for roasting the nuts.

Spread the 80 g almonds and 40 g hazelnuts on a baking tray lined with baking paper.

Roast the nuts for 10 minutes, then let them cool completely.

Rub the cooled hazelnuts in a kitchen towel to remove some loose skin.

Blend the roasted almonds and hazelnuts until they are coarsely ground.

Beat the 250 g unsalted butter, 140 g soft brown sugar, and 110 g granulated sugar until pale and fluffy.

Add the 2 large eggs, 50 g honey, and 2 tsp vanilla extract to the butter mixture.

Beat until the wet ingredients are fully combined.

Add the 250 g plain flour, 100 g wholewheat flour, and 100 g rolled oats to the mixer bowl.

Add the ground nuts, baking powder, baking soda, and salt.

Mix on low speed only until the dough is just combined.

Add the 200 g chocolate chips and mix briefly until evenly distributed.

Scoop the dough into 30 ping-pong-ball-sized portions.

Refrigerate the dough for 10–15 minutes if it is too sticky to handle.

Place the dough balls on lined baking trays and refrigerate them for 30–60 minutes.

Preheat the fan oven to 175°C (350°F).

Flatten each chilled dough ball slightly with your palms and space them well apart on the lined baking trays.

Bake the cookies for 10–12 minutes until the edges are set and the centers remain soft.

Sprinkle hot cookies with additional chocolate chips if desired.

Transfer the cookies to a wire rack and cool them completely until crisp.

Store the cooled cookies in an airtight container.