I just made these this weekend....sooooo good. No need to deviate from the original recipe (though I'm adjusting instructions since I don't have an electric mixer, boo).
INGREDIENTS:
- 1 and 1/4 cup plus 2 tablespoons unbleached all purpose flour
- 1/4 cup malted milk powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 3/4 cup plus 2 tablespoons packed dark brown sugar
- 2/3 cup chocolate hazelnut spread, such as nutella
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips
- 2/3 cup toasted hazelnuts, skinned and chopped
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
Whisk together the flour, malted milk powder, baking soda, and salt until well blended in a medium-sized bowl.
Cream together the butter and both sugars in a large bowl. Add the hazelnut chocolate spread and mix until combined. Add the egg and the vanilla and mix until incorporated.
Add 1/2 the flour mixture and stir then add the other 1/2 and stir until just combined. Don't overmix.
Stir in the chocolate chips and hazelnuts until evenly distributed (a couple stirs). Take tablespoons of dough and drop them onto the prepared baking sheets, spacing them out about 2 inches from each other, until the sheets are full.
Bake in the oven for 13 minutes for a softer cookie, and 15 minutes for a crisper cookie. Remove from oven and allow to cool enough to handle, then transfer them to a wire rack to finish cooling completely. Kept in an airtight container at room temperature, the cookies will keep for 2 to 3 days.
Original Recipe: Adventures in Cooking
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