Once you get past the double chocolate exterior you will reach the chewy, yet crisp, interior. Try to eat just one of these!
Ingredients: 1 1/4 cup chocolate chips, 1/2 cup vanilla chips, 2 teaspoons shortening, 1 1/4 cups all-purpose flour, 3/4 cup powdered sugar, 2/3 cup hazelnuts, finely ground, 1/4 teaspoon finely ground coffee beans, dash salt, 1/2 cup butter, softened, 2 teaspoon vanilla.
Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper; set aside. Melt 3/4 cup of chocolate chips in microwave, stirring until melted; let cool slightly. In large bowl beat together butter, vanilla and melted chocolate. Add flour, sugar, hazelnuts, ground coffee, and salt to creamed mixture, thoroughly combining until dough is stiff but smooth. (If dough is too soft to handle, cover and refrigerate until firm).
Roll out dough, one fourth at a time, to 1/8 inch thickness on a lightly floured surface. Cut out with a 2 inch scalloped round cookie cutter dipped in flour. Place 2 inches apart on prepared baking sheets. Bake in preheated 350 degree oven for 8 minutes or until not quite firm. (Cookies should not brown; they will puff up during baking, then fall again). Allow to cool on baking sheet for 2 minutes before transferring to cooling racks.
In two separate bowls, melt 1/2 cup chocolate chips with 1 teaspoon shortening and 1/2 cup vanilla chips with 1 teaspoon shortening. Dip half on each cookie in melted chocolate and place on waxed paper-lined trays or baking sheets. Refrigerate until chocolate is firm. Dip other half of each cookie into melted vanilla chips; return to waxed paper-lined trays and refrigerate again until firm.
Makes about 4 dozen cookies.
"Treasury of Holiday Cookies" published by Publications International, LTD, Lincolnwood, IL, in 1994.