Chewy Chocolate Hazelnut Cookies

For the cookie dough: 2½ cups/315g all-purpose/plain flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda/bicarbonate of soda 1⅓ cups/300g butter, softened 1 cup/220g packed light-brown sugar ¼ cup/50g granulated sugar 2 large eggs, at room temperature 1½ teaspoons vanilla extract 2 cups/300g semisweet/plain chocolate chips 1 cup Nutella For the chocolate coating: 1 Cup/150g semisweet chocolate chips

Sift the flour, salt, baking soda and baking powder together into a large mixing bowl. In a large mixing bowl. Beat the butter, brown sugar and granulated sugar in until fluffy. Mix in the eggs one at a time, then add the vanilla. Mix in the flour mixture and mix until combined. Stir in the chocolate chips by hand. Add the Nutella and fold it in just until it forms a marble effect. Wrap the bowl with plastic wrap and refrigerate at least one hour (but it could be left over night).

Preheat the oven to 375 degrees F/190C. Drop a heaping tablespoonful of the dough (about 2 inches apart) onto a baking sheet lined with parchment/grease proof paper or press a heaping tablespoon into a greased cookie mold pan as pictured. Bake until the cookies are golden brown around the edges but soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. If using a cookie pan like I used, let cool completely in the pan before attempting to remove them.

Once the cookies have cooled, melt the chocolate chips in the microwave in 30 second intervals (mixing in between) until smooth. If you used a pan like mine, dip each cookie into the melted chocolate and then place on a cooling rack to set. If you made drop cookies, you can spoon a teaspoon of the melted chocolate on each cookie and swirl it around the top of the cookie until it’s covered. Place on a cooling rack to set.