Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup hazelnut chocolate spread (like Nutella)
- 1/2 cup chopped hazelnuts
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 2: Beat in the eggs one at a time, then stir in the vanilla.
- Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Step 4: Stir in the chocolate chips, hazelnut chocolate spread, and chopped hazelnuts.
- Step 5: Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 6: Bake for 9-11 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- For a warm, gooey center, gently reheat cookies in the microwave for 10-15 seconds.
- Serve these cookies slightly warm with a scoop of vanilla ice cream for a decadent treat.
- To prevent the hazelnuts from sinking to the bottom, gently toss them in a tablespoon of flour before adding them to the cookie dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American