Prep Time: 2 hours 20 minutes
Cook Time: 17 minutes
Serves 16 giant cookies
Difficulty medium
Ingredients
- ¾ C. Crisco® All-Vegetable Shortening
- ¾ C. butter, softened
- ½ C. granulated sugar
- 1 ½ C. dark brown sugar
- 3 large eggs
- 2 Tbsp. Grandma’s® Molasses
- 1 Tbsp. Spice Islands® Pure Vanilla Extract
- 3 ¾ C. (468.75g) all-purpose flour
- 1 C. Dutch process cocoa powder
- 1 Tbsp. Clabber Girl® Corn Starch
- 2 tsp. Clabber Girl® Baking Soda
- 1 tsp. salt
- 1 C. chocolate hazelnut spread
- Chopped hazelnuts
Directions
- In the bowl of a mixer, beat the shortening, butter, granulated sugar and brown sugar together until creamed and light in color; about 4-5 minutes on high speed.
- Add the eggs, molasses and vanilla and blend in on medium speed.
- In a large bowl, whisk together the flour, cocoa, corn starch, baking soda and salt until well blended.
- With the mixer on low speed, gradually add the flour mixture and stir just until incorporated.
- Scoop out 16 portions of dough (approximately one-third cup each). Roll each into a ball.
- Make a well in the center of each ball of dough.
- Fill each with ½ tablespoons of hazelnut spread. Bring the dough up around the filling and pinch to seal it inside.
- Place chopped hazelnuts in a bowl. Dip the sealed top side of the doughball in the nuts.
- Place the filled dough on a parchment lined baking sheet and freeze for 2 hours or overnight.
- Preheat the oven to 350°F and line a fresh baking sheet with parchment paper.
- Remove cookies from the freezer and place on the new baking sheet, leaving about 3-4 inches in between each one. If baking in batches, leave the dough in the freezer until ready to bake.
- Bake for 15-17 minutes.
- Allow to cool on the baking sheet.
HELPFUL TIPS
If the hazelnut spread is too difficult to work with, dollop portions of it onto a waxed paper lined baking sheet and freeze for an hour. It will thaw quickly, so only take out half at a time when filling doughballs.
