Recipe

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• 2 oz chopped hazelnuts , plus about 1 tbsp unsalted butter
• 3 tbsp unsalted butter, divided use
• 1 cup semi-sweet chocolate chips ( guittard)
• 1 large egg
• 1/3 cup granulated sugar
• 1/2 tsp a little less than 2 ml salt
• 1 tsp vanilla extract
• 1/2 cup lightly spooned and leveled flour
• 1/4 tsp baking powder
• 8 tsp nutella

• 1 Melt butter in a large skillet set over medium heat. Add chopped hazelnuts and sauté, stirring often, for 4-5 minutes or until aromatic. Remove nuts from skillet and lay on a piece of foil to cool and crisp.
• 2 Melt 3 tablespoons of butter in a small saucepan set over medium heat. Reduce heat to low and stir in chocolate chips. Stir until melted; remove from heat and let cool slightly.
• 3 Beat the egg, sugar, salt and vanilla in a medium bowl for about 2 minutes using high speed of an electric hand-held mixer. Beat in the melted chocolate mixture.
• 4 Thoroughly stir together the flour and baking powder, then stir flour mixture into chocolate mixture and nuts. Cover bowl with plastic wrap and chill for an hour or more.
• 5 Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Working one at a time, scoop up generous heaping tablespoons of dough and shape into a mounds a little larger than a golf ball. Press a hole into the mound and stuff it with a teaspoon of chilled Nutella. Seal the whole with some more dough.
• 6 Place dough balls about 3 inches apart on lined baking sheet. Bake cookies one sheet at a time for exactly 12 minutes. Cool 3 to 5 minutes.