I needed to make some cookies quick the other day for a party.  I really wanted to make my Triple Chocolate Mocha Cappuccino Cookies, but I didn’t find any Jif Mocha Cappuccino flavored Hazelnut Spread at the grocery store, so I ended up using Nutella.  I had forgotten how much I love Nutella.  We have it in the kitchen cabinet all the time, but I try to ignore the jar when it calls to me.  I know that if I open it up and smell that intoxicating chocolate hazelnut scent, I will be helpless against it.  My hand will automatically grab a spoon and next thing you know, the jar will be empty and I will be licking every last trace of that velvety chocolate spread from all surfaces it dripped onto.

OK, enough dirty talk, back to the cookies.  These came out just a good as the mocha cappuccino ones.  They were soft, chewy and full of chocolate.  I used cocoa, white chocolate chip, and semi-sweet chocolate chips.  They came out a little lighter color than the other cookies, but I think it’s because the Jif spread was a darker color to begin with.  They did not lack in the flavor department though.  The party people were not disappointed.

Triple Chocolate Nutella Cookies

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 8 minutes

Keywords: bake dessert chocolate chips white chocolate chips cookie

Ingredients (36 cookies)

• 1 cup Nutella spread
• 1/2 cup Crisco vegetable shortening
• 1 1/4 cups light brown sugar
• 3 tablespoons milk
• 1 tablespoon pure vanilla extract
• 1 large egg
• 1 3/4 cups all purpose flour
• 2 tablespoons Hershey’s cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Quaker quick oats
• 3/4 cup white chocolate chips
• 1/2 cup mini chocolate chips

Instructions

Preheat oven to 350º F.

In a large bowl or stand mixer combine the Nutella spread, shortening, brown sugar, milk, and vanilla. Beat at medium speed of electric or stand mixer until well blended. Then add egg and blend again.

In a separate bowl blend together the flour, cocoa, baking soda, and salt. Add this dry mixture to the wet mixture and mix on low speed.

Slowly add the oats and chocolate chips until all is well blended.

Using a medium cookie scoop, drop the balls of dough onto a greased cookie sheet about 2 inches apart.

Bake for 8 minutes. Then let cookies cool on cookie sheet for 2 minutes before removing and placing on cooling rack.

Then grab one, dip it in milk, and enjoy!