Recipe found on Adventures in Cooking blog
**My notes and pictures are at the bottom**
Ingredients:
1 and 1/4 cup plus 2 tablespoons unbleached all purpose flour
1/4 cup malted milk powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup plus 2 tablespoons packed dark brown sugar
2/3 cup chocolate hazelnut spread, such as nutella
1 egg
1 teaspoon vanilla extract
2/3 cup semisweet chocolate chips
2/3 cup toasted hazelnuts, skinned and chopped
Read more: http://www.adventures-in-cooking.com/2013/09/malted-hazelnut-nutella-chocolate-chip.html#ixzz2gCnMtjHq
Preheat the oven to 350 degrees Fahnreheit. Arrange the oven racks into thirds and line two baking sheets with parchment paper. Set aside.
1. Toast Hazlenuts
2. Whisk together the flour, malted milk powder, baking soda, and salt until well blended in a medium-sized bowl.
3. Cream together the butter and both sugars in a stand mixer fitted with a paddle attachment at medium speed until smooth (about 1 minute).
4. Add the hazelnut chocolate spread and mix until combined.
5. Add the egg and the vanilla and mix until incorporated.
6. Scrape down the sides of the bowl with a spatula, then add the flour mixture at low speed until it is just incorporated. Scrape down the sides of the bowl if necessary.
7. Stir in the chocolate chips and hazelnuts until evenly distributed (a couple stirs).
8. Take tablespoons of dough and drop them onto the prepared baking sheets, spacing them out about 2 inches from each other, until the sheets are full.
Bake in the oven for 13 minutes for a softer cookie, and 15 minutes for a crisper cookie. Remove from oven and allow to cool enough to handle, then transfer them to a wire rack to finish cooling completely. Kept in an airtight container at room temperature, the cookies will keep for 2 to 3 days.
**Angie Says:
I didn't use malted milk powder- I used Ovaltine Chocolate Malt powder (an orange container) ...I figured after I made these the guys would use the rest in milk to drink.
I used regular brown sugar and I bag of already chopped Hazlenuts...however they werent skinned so I peeled of what I could then said forget it and add them in.
I used a cookie scoop (like an ice cream scoop) to scoop the dough onto the cookie sheets.
******* I totally let them bake too long because I thought they needed more time...DO NOT DO THAT. If you want a soft cookie TAKE THEM OUT AT 13 MINUTES like the recipe says (MAYBE EVEN SOONER)
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