I love the incorporation of Nutella in these cookies. It makes them really rich, though the flavor of the Nutella only comes through minimally. The original recipe by Giada De Laurentiis calls these cookies biscotti, but they are really just cookies to me and, as is typical with my cookies, they came out really flat...thank goodness my husband loves them like that. So if you prefer a puffier cookie I would recommend upping the flour a tad. I adapted the recipe a bit by reducing the nuts by a 1/4 cup and adding 1/4 cup chocolate chips. I actually recommend keeping the original amount of nuts as they seemed a bit sparse, but adding the chocolate chips made them super yummy. Enjoy!
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts
1/4-1/2 cup semisweet chocolate chips (FLavOR Foodie addition)
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.