Ingredients
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3/4 cup brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1/2 cup Crisco shortening (I use butter flavor Crisco)
1/2 cup nutella, plus
1/4 cup additional nutella, for drizzling, if desired
1 egg
1 teaspoon vanilla extract
1 tablespoon dry instant coffee granules (such as Taster's Choice)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (6 ounces)
1/2 cup hazelnuts (ground or finely chopped)
36 hazelnuts (whole)
Preparation
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Preheat oven to 375 degrees F.
In a large bowl, cream sugars with the butter, shortening and 1/2 cup nutella.
Beat in egg and vanilla extract. Add coffee granules, mix well.
In a medium bowl, blend the flour, baking soda, and salt with a wire whisk.
Add chocolate chips and ground nuts to the flour mixture. Stir well.
Add flour mixture to the butter mixture, stir just until blended.
Drop by tablespoonfuls (I use a cookie scoop) two inches apart onto greased cookie sheets.
Gently press a whole hazelnut into the center of each cookie.
Bake 10 minutes. Remove from oven and let cool on cookie sheet 5 minutes. With a spatula transfer warm cookies to rack to finish cooling.
Once cooled, drizzle melted 1/4 cup nutella mixed with 2 teaspoons of water over tops of cookies, if desired. Cool completely.
Note: May be stored in an air tight container, with parchment paper between layers. These cookies freeze well.
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