- 2 cups plus one tablespoon all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 2 sticks unsalted butter, at room temperature
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup roughly chopped hazlenuts
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Nutella
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat together butter and sugar with an electric mixture until fluffy, about 3 minutes. Beat in eggs. Add cocoa powder and beat until fully incorporated.
Mix in flour mixture until well combined. Stir in hazelnuts and chocolate chips.
Take two tablespoons of dough and form into a ball. Repeat with remaining dough.
Press a large indent into center of ball and fill with about 1/2 tablespoon of Nutella. Crimp dough on top to seal in Nutella then roll dough gently in your hands to recreate the ball shape. Repeat with remaining dough.
Cover cookies and chill in refrigerator for one hour.
Preheat oven to 350 degrees. Bake cookies until beginning to look dry and cracked on top (Nutella will be viscous in the center), 15 minutes.