342 likes, 52 comments - lesleychestrman on March 16, 2020: "Ok friends a while back I promised to share the recipe for these Nutella cookies, which are 😍😍. I figure now’s the time for some comfort baking so voilà! 🙂 Nutella Hazelnut & Chocolate Chip Cookies Makes 32 small or 16 large cookies 1 1/4 cups (175g) all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick, 110g) unsalted butter 1/2 cup (100g) sugar 1/2 cup (100g) brown sugar 1/3 cup (100g) Nutella 1 egg 1 teaspoon vanilla 1/2 cup (85g) roughly chopped toasted and skinned hazelnuts 1/3 cup (60g) chocolate chips In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer, or in a bowl using a hand-held mixer, beat together the butter, sugars and Nutella at high speed until creamy. Blend in the egg and vanilla, and beat until very light and creamy, about 3 minutes. Blend in the dry ingredients at low speed, just until the flour disappears, then add the nuts and chocolate chips and mix just to combine. Do not overwork the dough. Using a 2-inch (5 cm) diameter ice cream scoop for small cookies or a 4-inch (10 cm) scoop for large cookies, portion out the dough into 32 balls (or 16 large) onto a tray and refrigerate for 30 minutes. You can also do this using two spoons. Preheat your oven to 350-degrees F (180C). Place the dough balls on a parchment-lined cookie sheet, leaving a few inches between them, and bake for 12-15 minutes, turning the trays halfway through baking. They should just begin to colour around the edges. Let cool on a rack before eating. Variation: these cookies can also be sandwiched together with a spoonful of Nutella. 😋".