2 3/4 cups all-purpose flour
1 cup Nutella or similar hazelnut spread
2/3 cup brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup toasted hazelnuts, optional, roughly chopped
1/4 cup milk
2 large eggs, room temperature
1 tablespoon unsweetened cocoa powder
1 teaspoon instant espresso granules
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon (sea) salt
Preheat oven to 350º F and line your baking sheets with parchment paper.
In a medium bowl, mix flour, cocoa powder, baking powder and salt together and set aside.
In a large bowl or mixer, cream together butter and sugars until smooth and fluffy and lightened in color.
One at a time, beat in eggs, then add in Nutella, vanilla extract and espresso granules until combined.
Alternate between adding the flour mixture and the milk, beginning and ending with the dry ingredients. Mix until only just incorporated.Optional: fold in hazelnuts at this point, if using, or wait until cookies are on baking sheet.
Using a small ice cream scoop or tablespoon, drop equal-sized balls of cookie dough down onto baking sheets, leaving 1 1/2-2 inches between each one.
If using, sprinkle chopped hazelnuts over the tops of cookies.
Place baking sheets in oven and bake for 10-12 minutes, or until tops are crinkly and edges are set. (Centers should still be relatively soft, but they’ll keep cooking.)
Remove cookies from oven and let cool 5 minutes before transferring to a wire rack to finish cooling.
Recipe Source: 12tomatoes