Prep Time 20m
Cook Time 8m
Ready Time 60m
Yield 3 1/2 dozen cookies

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 cup Pillsbury BEST™ Whole Wheat Flour
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1/2 cup toasted whole hazelnuts, finely chopped*
Preparation Directions
  • Tip*toast hazelnuts in shallow pan at 350°F for 7 to 8 minutes or until skins begin to flake. Turn out onto towel. Rub to remove most of skins. Return nuts to pan. Toast 5 minutes, shaking pan occasionally. Cool before using.
  • Step 1Heat oven to 375°F.
  • Step 2Combine shortening, brown sugar, granulated sugar, eggs, vanilla extract, baking soda and salt in bowl of electric mixer; beat at medium speed until well blended. Gradually stir in all-purpose flour and whole-wheat flour.
  • Step 3Stir in chocolate chips and hazelnuts. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Step 4Bake 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
doughboy doughboy

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