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Hazelnut Coffee Chip Cookies

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These were whipped up for a staff meeting today, making about 27 large cookies to share that didn’t last the day!  I had picked up a package of Hershey Chipits Coffee chips this past week and decided they’d pair very well with some hazelnuts, and a new cookie was born.  If you really wanted to amp up the flavors here, I just bet these would be fantastic sandwiched with some coffee ice cream.  mmmmm ! 

The recipe:

  • 2 1/2 cups white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla
  • 2 cups coffee chipits
  • 1 cup flaked hazelnuts (chopped would also work well here)

Preheat oven to 350 degrees and line cookie sheets with parchment. Mix together dry ingredients.  In your mixer, beat butter and shortening until fluffy, then add both sugars, blending until creamed.  Add eggs and then vanilla.  Add dry ingredients in two additions, scraping the bowl sides at least once, mixing until incorporated.  Stir in coffee chipits and flaked hazelnuts until evenly distributed.

I used a 3 tbsp ice cream scoop to make these cookies, and baked six per pan for about 13 minutes each.  You don’t need to flatten them, as they will spread during baking.  If making smaller cookies, bake at 350 for between 10-12 minutes or until golden. Transfer cookies on parchment to cooling rack, repeat the process with new parchment until dough is used.  These should yield 26-27 cookies, depending on size.  Keep in a sealed container if they last longer than a day! 😉



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