Chocolate Hazelnut Chip Cookies

Chocolate Hazelnut Chip Cookies


"Lots of chocolate and hazelnuts make these drop cookies a stand-out for snacks or desserts."
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1 h 30 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 375 degrees F.
  2. 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.
  3. Drop by rounded measuring tablespoonful 3 inches apart onto ungreased baking sheet.
  4. Bake 10 to 12 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.


  • TIP: * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
  • BAR COOKIES: Heat oven to 375 degrees F. 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.



OMG if you love hazelnuts like we do, you'll love the Jif Hazelnut Spread and these cookies! We enjoyed them with milk and I sneaked some with my coffee for breakfast. Even crushed a cookie ov...

I did not have Jiff Hazelnut spread but did have Nutella. I know as Jiff is the sponsor of this recipe, this could be deleted. lol Anyway, Since I was feeling lazy, I made this into a bar cook...

Absolutely loved these cookies! I followed the directions exactly using the Mocha Cappuccino spread. I will definitely be making them again.