Recipe yields 48 cookies
3/4 cup unsalted butter, room temp
3/4 cup light brown sugar
3/4 cup white sugar
1 cup Nutella
1/2 tsp vanilla extract
2 large eggs
2 cups + 2 tbsp all-purpose flour
1/4 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup semi-sweet chocolate chips
1/2 cup chopped hazelnuts
Preheat oven to 350 degrees. In a large mixing bowl, cream butter using an electric mixer until light and fluffy.
Add both sugars and Nutella to butter and continue to mix. Be sure to scrape down the sides to insure even mixing.
Add the eggs, one at a time. Beat the first egg into the mixture before adding the second. Add the vanilla and mix until incorporated.
In a medium bowl, sift together flour, cocoa, salt and baking soda. Hint: Do not skip this step! Cocoa tends to be very clumpy, so sifting helps smooth it out.
Add the dry ingredients into the wet ingredients until they are fully incorporated. As always, do not over mix!
Fold in the chocolate chips and the hazelnuts so that they are evenly spread throughout the cookie dough.
Refrigerate the dough for 10-15 minutes. Coat a baking sheet with parchment paper. Using a cookie scoop or your hands, place 1" drops of dough onto the parchment paper.
Bake for 10-12 minutes. Remove from oven and let rest for 2-3 minutes. Remove from tray and place on a cooling rack. Allow cookies to cool for 10 minutes, if you can manage.
Serve with an extra large glass of milk (trust me, with all the chocolate in this cookie, it needs to be an XL glass). Enjoy!