Whether you enjoy soft and chewy, melt-in-your-mouth cookies, or crispy, crunchy, thin “crisp” cookies, I’ve got your back.
These Double Chocolate Hazelnut Butter Cookies are the best of both worlds.
You know, baking with shortening creates the softer, chewier cookies many of us adore. Baking cookies with BUTTER, crisps the cookies, making them flatter and crunchier.
-America’s Test Kitchen “Scientists”
And, the more you beat the butter, the temperature origination of mixing the butter or shortening, the exact amount, etc…it all comes into play. Baking is a science. TRUE science. 🤓
(BTW), if you want to gift me a subscription to America’s Test Kitchen, I’ll be your pal forever – and bake you cookies.
So, baking THESE specific cookies with shortening AND butter, and incorporating the hazelnut chocolate goodness of Bonne Maman Hazelnut Chocolate Spread (Nutella, but better), which incorporates whipped vegetable oils – a combination that bakes similarly to shortening) marries the two preferences.
Then, as we sift in BOTH white chocolate and dark chocolate chunks, along with chopped hazelnuts into the mix, the world of baking shifts from terrestrial to EXTRATERRESTRIAL.
Yup. That’s it.
Heavenly.
Double Chocolate Hazelnut Butter Cookies
Double Chocolate Hazelnut Butter Cookies
1/4 cup butter, room temperature (1/2 stick)
1/4 cup shortening
8.8 oz. Bonne Maman Chocolate Hazelnut Spread (fancy Nutella)
1/2 cup packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1 tsp. vanilla extract
3 cups all-purpose flour
1 cup hazelnuts, chopped
Cream together the butter, shortening, chocolate hazelnut spread, and sugar for several minutes. (The paddle attachment on a stand mixer is really nice in this case). Mix in the baking soda, baking powder, salt, and vanilla.
Add the flour mixture, beating on low until just combined.
Fold in the hazelnuts.
Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 4 hours and up to 4 days. (This is an important step for chewiness and holding together).
Remove from refrigerator and let sit for about 15-60 minutes, or long enough for the dough to soften enough for easy scooping.
Preheat oven to 350.
Line a cookie sheet with sheets of parchment paper.
Scoop even mounds of cookie dough spaced several inches apart.
Bake for about 12 minutes, removing from the oven when the edges are beginning to brown and the center is set.
