Ingredients

Instructions

  1. Cream together butter and both sugars.
  2. Add eggs, 1/3 cup nutella and vanilla.
  3. In seperate bowl whisk to combine flour and baking soda and toasted hazlenuts(grind the hazelnuts and toast them in a frying pan on medium low heat stirring constanly about 10 minutes, cool).
  4. Add flour mixture to creamed butter and sugar.
  5. Add chocolate chips, careful not to over mix.
  6. Measure one tablespoon of dough (flaten just a little) on a ungreased cookie sheet.
  7. Bake at 375 for 9 minutes.
  8. Cool on cookie sheet for one minute. Transfer to wire rack to cool.
  9. Once cooled make drizzle for the top. Combine the remaining 1/3 cup nutella with 2-3 tsp of milk over simmering water (double boiler).
  10. I used a plastic ziplock bag and poked a hole in one corner with a toothpick, Squeeze a zig zag design on top. Cool completely.
  11. Can be stored in a air tight container, with wax paper between layers and frozen.