My husband and I went to a taste of home show in October we were given a few jars of chocolate hazelnut spread and I have been itching to use it ever since! Since we are getting close to Christmas I cannot imagine a better time then now to incorporate the spread into cookies! This recipe was inspired by Jiff’s Jiff’s Double Chocolate Hazelnut Cookies
Preheat oven to 325 degrees. Line a half sheet baking pan with parchment paper (makes for easy clean up)!
Ingredients:
1 1/4 cup AP Flour
2/3 cup high quality cocoa powder
3/4 cup sugar
1/3 cup skim milk
1/2 kosher salt
1 tsp baking powder
1 & 1/4 cup white chocolate chips
1/2 cup vegetable shorten
1/2 cup chocolate hazelnut spread
1 tsp Mexican vanilla extract
Sugar to roll cookies into (1/4 cup)
Yields about 36 to 38 cookies using a number 60 scoop.
1. Beat shorten and sugar together until fluffy.
2. Add vanilla and continue to beat.
3. Add hazelnut spread and continue to beat with paddle attachment.
In a separate bowl sift flour, cocoa powder, salt and baking powder.
Now mix ingredients together with spoon.
Start to add flour and alternate between flour and milk and beat after each addition to incorporate ingredients together.
The dough will appear very soft. Add in chips.
Bake at 325 degrees for 10 to 12 minutes.
