0.5 cup hazelnut spread salted caramel flavored jif®
1 cup chocolate chips dark (I probably used more)
1 large eggs at room temperature
8 oz flour all-purpose
1 cup hazelnuts toasted coarsely chopped (I used walnuts)
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons milk whole ()
Equipment
bowl
baking sheet
oven
wire rack
blender
hand mixer
aluminum foil
Directions
Preheat the oven to 375 degrees F. and have ready two foil lined or ungreased baking sheets.
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 (I did this all with a spoon — no mixer).
Combine flour, salt and baking soda.
Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.Drop by rounded measuring tablespoonfuls 3 inches apart onto baking sheets.
Bake for 10 to 12 minutes. Cool 2 minutes on baking sheet on a cooling rack.
Remove cookies to rack to cool completely. I made my cookies a bit larger so they took at least 12 minutes and I did not get nearly 48.
