Chocolate Hazelnut Chip Cookies

By cecelia26_

Chocolate Hazelnut Chip Cookies are going to be a hit at any occasion! Switch it up by making them into bars and top it off with a chocolate drizzle.

Ingredients

• 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• Or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1/2 cup Jif® Chocolate Flavored Hazelnut Spread
• Or 1/2 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• Dash of salt
• 3/4 teaspoon baking soda
• 1 (6 oz.) package semi-sweet or milk chocolate chips (1 cup)
• 1 cup coarsely chopped hazelnuts

Preparation

Step 1

Heat oven to 350ºF.

Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and chocolate hazelnut flavored spread. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

Bake 10 to 12 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

If nuts are omitted, add an additional 1/2 cup chocolate chips.

VARIATION
BAR COOKIES
Heat oven to 350ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.

Bake 23 to 25 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.

CHOCOLATE DRIZZLE
Place 3/4 cup semi-sweet chips with 1-1/2 teaspoons shortening in a resealable plastic bag; seal. Microwave on HIGH for 1 minute; knead bag. Continue in 10 seconds intervals, if necessary, until melted. Clip off corner of bag. Drizzle chocolate over cooled cookies or bars.