Chocolate Hazelnut Cookies

First, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius for those using metric measurements). To prevent the cookies from sticking, line a baking sheet with parchment paper.

Next, combine 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and a pinch of salt in a medium-sized bowl. Use a whisk to thoroughly mix the ingredients until they are well combined.

In a large mixing bowl, use an electric mixer to cream together 1/2 cup of unsalted butter, 1/4 cup of brown sugar, and 1/4 cup of white sugar until the mixture is smooth and even. Then, add in one egg at a time, beating well after each addition until the eggs are fully incorporated.

Mix in 1 teaspoon of pure vanilla extract and 2 tablespoons of chocolate-hazelnut spread to give the cookies their distinctive flavor.

Slowly add the dry ingredients mixture to the wet ingredients mixture, stirring just until they are combined. Then, fold in 1/2 cup of chopped hazelnuts and 1 cup of chocolate chips.

Using a spoon or cookie scoop, drop the dough onto the prepared baking sheet in tablespoon-sized balls. Place them about 2 inches apart to allow for even spreading.

Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden brown around the edges and fragrant. Remove them from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.