Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter or margarine, softened
  • 1 1/2 cups packed brown sugar
  • 2 tablespoons hazelnut spread with cocoa
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 bag (11.5 oz) milk chocolate chips (2 cups)
  • 1 3/4 cups chopped hazelnuts (filberts), toasted
  • 1 cup Nutella® hazelnut spread with cocoa

Instruction

  • Heat oven to 350°F. Mix flour, baking soda and salt. In large bowl, beat butter, brown sugar and 2 tablespoons hazelnut spread with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs and vanilla. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in chocolate chips and 1 cup of the hazelnuts.
  • Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave 1 cup hazelnut spread uncovered on High 30 seconds; stir until smooth. Drizzle over cookies. Sprinkle with remaining 3/4 cup hazelnuts.