Chocolate Hazelnut Cookies

• 3/4 cups Butter, Softened
• 1 cup Sugar
• 1 cup Packed Light Brown Sugar
• 13 ounces, weight Nutella Chocolate Hazelnut Spread
• 1 ounce, weight Square Unsweetened Chocolate, Melted And Cooled
• 1 teaspoon Vanilla Extract
• 2 whole Large Eggs
• 2-1/2 cups All-purpose Flour
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1 cup Semisweet Chocolate Chips
• 1 cup Coarsely Chopped, Toasted, Skinned Hazelnuts
• Optional Garnish: Melted White Chocolate, For Drizzling

1. In a large mixing bowl, cream butter, sugar and brown sugar until light and fluffy. Add Nutella, melted chocolate and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition.
2. Combine flour, cinnamon, baking soda and baking powder; beat in as much as you can to the creamed mixture, then stir in the rest. Stir in chocolate chips and toasted hazelnuts.
3. Drop dough by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350 degrees F for 10 minutes, or until edges are set. Cool for 2 minutes on the pan; remove to wire racks and cool completely.
4. If desired, drizzle with melted white chocolate over cooled cookies. Let stand until chocolate sets. Makes 4-5 dozen.
5. These freeze very well.
6. (Recipe adapted from Better Homes and Gardens).

butter, sugar, brown sugar, chocolate, vanilla, eggs, allpurpose, ground cinnamon, baking soda, baking powder, chocolate chips, hazelnuts, white chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-hazelnut-cookies/ (may not work)