Ingredients
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3/4 cup brown sugar
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1/2 cup white sugar
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1/2 cup butter, softened
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1/2 cup Crisco shortening (I use butter flavor Crisco)
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1/2 cup nutella, plus
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1/4 cup additional nutella, for drizzling, if desired
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1 teaspoon vanilla extract
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1 tablespoon dry instant coffee granules (such as Taster's Choice)
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup semi-sweet chocolate chips (6 ounces)
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1/2 cup hazelnuts (ground or finely chopped)
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36 hazelnuts (whole)
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1 egg
Instructions
- 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.