Chocolate Hazelnut Cookies

  • Yield 2-4 dozens
  • Prep
  • Cook 10 minutes

These crunchy cookies are perfect for dunking in hot coffee, tea or chocolate.

Chocolate Hazelnut Cookies
Teresa Blackburn


1/3 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon espresso powder (optional)
1/2 to 3/4 teaspoon hazelnut flavoring (optional)
1/4 cup cocoa powder
1 teaspoon baking soda
3/4 cup chocolate-hazelnut spread, such as Nutella or Jif
1 1/2 cups all-purpose flour


  1. Preheat oven to 350F. Lightly grease (or line with parchment) 2 baking sheets.
  2. Combine all ingredients except flour. Beat with an electric mixer until smooth.
  3. Add flour, beating on low speed until well combined; the dough will be quite stiff and a bit crumbly. If it doesn’t hold together well, drizzle in enough water or cold coffee (1 tablespoon or less) to bring it together. If you add too much liquid, the cookies will flatten and spread out too much as they bake.
  4. Drop cookie dough by teaspoonfuls or tablespoonfuls 2 inches apart onto prepared baking sheets. Use a large dinner fork to flatten each cookie to about 3⁄8-inch thick, making a cross-hatch design.
  5. Bake 7 to 10 minutes, until cookies seem set.
  6. Remove from oven and transfer cookies to a wire rack to cool. Makes 2 dozen large or 4 dozen small cookies.



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