Hazelnut Cocoa Cookies

• 1/2 cup unsalted butter at room temperature
• 3/4 cup chocolate-hazelnut spread, such as Nutella(R)
• 1/2 cup white sugar
• 2/3 cup packed brown sugar
• 1 egg
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

1. Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
2. In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
3. Preheat an oven to 400 degrees F (200 degrees C).
4. Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.

butter, chocolatehazelnut spread, white sugar, brown sugar, egg, egg yolk, vanilla, flour, baking soda, salt

Taken from www.allrecipes.com/recipe/110868/hazelnut-cocoa-cookies/ (may not work)