Basic Nutella cookies are loaded up with chopped hazelnuts and chocolate chips for the ultimate Nutella cookie! These are large, oversized cookies, but can be made smaller if desired.
Pre-heat the oven to 375°F. Line two baking sheets with parchment paper.
Using the paddle attachment, cream the butter and sugar together in a bowl attached to a stand mixer.
Mix in the egg until combined, then add in the Nutella and vanilla extract. Mix well.
Whisk the dry ingredients together then add to the butter mixture, mixing together thoroughly.
Mix in the hazelnuts and chocolate chips by hand until evenly distributed throughout the dough.
Using a large cookie scoop, (think ice cream scoop size!) fill the scoop until it's full, flattening the bottom until it's level with the straight edge of the scoop.
Place by rounded cookie scoop onto parchment lined baking sheets.
Bake in the oven for 10-12 minutes, or until the edges are cooked and set, and the center isn't raw. See notes.
Remove from the oven.
Leave the cookies on the trays to cool completely.
Store in a closed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Notes
You can slightly underbake these for a chewy cookie, or bake them longer for a crispy cookie.