It's that time of year again!
...... when the baking extravaganza begins!
At least in my house anyway.
I told my husband that I was not going to bake as many goodies as I did last year. Just enough to hand out to co-workers, friends, and neighbors... with some left over for us.
Not too sure if that's going to happen, but it's worth a try! Got to ease up on that Christmas time weight gain...... ya hear me?
Anyway, these cookies are perfect for cookie swaps. I'll give you three reasons why:
1.) Chewy on the inside
2.) Chocolatey with a hint of hazelnut
What great reasons to make these a part of your baking regimen this Christmas!
Chocolate Hazelnut Chewies
- 1-3/4 Cups Flour
- 1 Teaspoon Baking Soda
- 1/2 Cup Cocoa Powder
- 1/2 Cup Butter Shortening
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar, Packed
- 1 Whole Egg, Room Temperature
- 3/4 Cup Chocolate Hazelnut Spread, Like Nutella
- 1-1/2 Teaspoons Pure Vanilla Extract
- 3 Tablespoons Brewed Coffee, Cooled
Preheat the oven to 350 degrees (F).
Line cookie sheets with parchment paper for easy clean-up.
In a small bowl combine the flour, soda, and cocoa powder; whisk to combine, then set aside. In a large bowl, cream the shortening, granulated and brown sugars for a few minutes. Add the egg and combine. Scrape down the sides of the bowl, then add in the chocolate hazelnut spread. Lastly, add the vanilla and coffee and combine.
Using a tablespoon or so, roll the dough into 1-1/2 inch balls. Place onto the cookie sheets about 2 inches apart. Bake for 9 minutes or until the chewies are done. Allow to cool a few minutes, then remove the chewies to a cooling rack to cool completely. Makes around 28 chewies.