Hazelnut Chocolate Chip Cookies - cooking recipe

Ingredients
    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
    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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