Ingredients
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1 1/3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon kosher salt
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1/2 cup butter, softened
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1/2 cup nutella (Chocolate hazelnut spread. My grocery store keeps it next to the peanut butter)
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1/2 cup sugar
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1/2 cup brown sugar
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1 teaspoon vanilla extract
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3/4 cup semi-sweet chocolate chips
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1 egg
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3/4 cup sliced almonds
Instructions
- Preheat the oven to 375 degrees F.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to incorporate and set aside.
- In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute.
- Using a wooden spoon or rubber spatula, stir in the flour mixture one-third until just combined. Add the almonds and the chocolate chips and stir until just combined.
- Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Bake until lightly golden around the edges, about 8 to 10 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.