Nuts for Nutella

I have this slight overly obsessive addiction to nutella. I usually put it on fruit, or use it as a delicious spread on bread but my go to method is with a spoon straight out of the jar. I am talking morning, noon and night. So when I decided to take a leap into my long lost love for baking, using my favorite chocolatey sweet with a twist sounded like perfection.

Quite a few ingredients for my first baking project in a while, but all having the ability to make my mouth water.

Oh yes they look delicious. 

And they were! A perfect crisp on the outside, soft and chewy on the inside!

Ingredients:

• 1 1/2 sticks of unsalted butter, room temperature
• 3/4 cup of brown sugar 
• 3/4 cup of white sugar 
• 1 cup of nutella 
• 1/2 teaspoon of vanilla 
• 2 eggs 
• 2 cups, plus 2 tablespoons of all purpose flour 
• 1/4 cup of unsweetened cocoa
• 1/2 teaspoon baking soda 
• 1/2 teaspoon of salt 
• 1 cup of chocolate chips 
• 1/2 cup of chopped hazelnuts (I used pecans, first because I went to 2 grocery stores and they did not have any hazelnuts, second because when I went home and looked up where I could get these infamous hazelnuts and saw the price, I figured for a poor college student pecans would do great!) 

Method:

• Preheat oven to 350 F. 
• Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and nutella and mix well. 
• Add the eggs one at a time, beating for 30 seconds between each. Then add the vanilla. 
• Sift together the flour, cocoa, salt, and baking soda (sifting helps because the cocoa will clump). Mix into the butter mixture on low until all incorporated. Then fold in the chocolate chips and the hazelnuts (or pecans : ) )
• Refrigerate for ten minutes. 
• Bake on 350 F for 10-12 minutes. Cool after baked. 
• Enjoy!

Ps's - Song of the day; Mary-Kings of Leon