- 1 1/2 sticks of unsalted butter, room temperature
- 3/4 cup of brown sugar
- 3/4 cup of white sugar
- 1 cup of Nutella
- 1/2 teaspoon of vanilla
- 2 eggs
- 2 cups, plus 2 tablespoons of all-purpose flour
- 1/4 cup of unsweetened cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup of chocolate chips
- 1/2 cup of chopped hazelnuts
1 Preheat oven to 350F. Cream butter in an electric
mixer for 3 minutes until light and fluffy. Add the sugars and Nutella
and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between
each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do
not skip this step as sifting eliminates clumps of cocoa). Mix into the
butter mixture on low speed until fully incorporated, scraping down the
bottom and sides at least once to ensure even mixing. Fold in the
chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper
lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on
the sheets for a minute or two before transferring to a wire rack to
Makes 6 dozen.