1 1/2 sticks unsalted butter, room temp.
3/4 cup brown sugar
3/4 cup white sugar
1 cup Nutella
1/2 tsp vanilla
2 1/4 cups flour
1/4 cup unsweetened cocoa
1/2 tap. baking soda
1/2 tsp. salt
1 cup chocolate chips
1 cup chopped toasted hazelnuts
Sift together flour cocoa, salt and baking soda, stir to combine and set aside.
Cream butter until light and creamy, 2-3 minutes. Add sugar and Nutella and mix well, scraping down the sides of the bowl once or twice.
Add the eggs, one at a time, beating to blend well. Add vanilla and mix in.
Add flour mixture and blend well on low speed, scraping down sides of bowl once or twice.
Fold in chocolate chips and hazelnuts and refrigerate dough for 30 minutes.
Preheat oven to 350 degrees.
Drop teaspoonfuls of dough onto parchment lined cookie sheets and bake for 10 to 12 minutes.
Allow to cool for a minute or two before transferring to wire racks to cool completely.
Note: cookies will be soft when baked but will crisp up as they cool. Makes a LOT of cookies!
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