This recipe was created as a way to use a product called Jif Salted Caramel Flavored Hazelnut Spread. The spread was with us for a while, then I suppose Jif discontinued it or put it on hold for a while because I haven't seen it in years. Maybe they'll bring it back. Until then you can make these cookies with Nutella or any other brand of chocolate hazelnut type spread.
Changing Things Up
The original recipe was developed using Jif's regular or mocha flavor spread. I used the salted caramel flavor. It worked perfectly and the cookies had wrinkles and folds and a crunchy and chewy texture. But since the salted caramel flavor spread doesn't exist anymore, I re-made the cookies with Nutella, chocolate chips and a chopped Tony's Chocolonely salted caramel milk chocolate flavored bar. Success!
Shortening
The shortening is what creates the unique texture. In the past I used Crisco, but now I recommend Spectrum, which works even better and has a very neutral flavor. If you want to add butter flavor, you could try using half butter, half shortening, but if you stick with just the shortening you still get plenty of flavor from the chocolate hazelnut spread and other ingredients.
Any kind of nuts work in this cookie, but hazelnuts fit the theme. Walnuts are great too. I do think they are important to the texture and to curb the sweetness a bit.
Recipe
Salted Caramel Hazelnut Chocolate Chip Cookies
Ingredients
- ¾ cup shortening (144 grams)
- 1 ¼ cups firmly packed light brown sugar (245 grams)
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- ½ cup chocolate hazelnut spread (148 grams)
- 1 ¾ cups all-purpose flour (220 grams)
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 cup dark chocolate chips
- 1 cup coarsely chopped hazelnuts or toasted walnuts
Instructions
- Preheat the oven to 375 degrees F.
- 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 and add to mixing bowl. Stir until fully blended, then 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.
Sandy says
Great cookies. I used butter and no nuts. I will bake them again but may use less salt. Thanks for the recipe.
Katrina says
Mmmm, this is the kind of cookie I miss. It's easy to find alternatives, I just don't have time right now to make myself treats. 😉
Emily says
These look amaaazing! So do the black and whites.
Darlene says
Gosh, that flavor combination hits every craving possible. I know I would love these.
KAnn says
Those are really beautiful looking cookies, Anna!
Jen says
I've been craving salted caramel everything recently so I am excited to try this. Once I find some, the first thing I will make will be these cookies.