Chocolate-Hazelnut Cookies

Chocolate Hazelnut Cookies
(Adapted from The New York Times Dessert Cookbook)
Makes 3 dozen cookies

 INGREDIENTS:

4 oz. (1 stick) unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
1/4 cup unsweetened Nutella hazelnut paste
2 large eggs
1 vanilla bean, split lengthwise, pulp scrapped out
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 oz. bittersweet chocolate, chopped into 1/4-inch pieces or larger

Directions:

1. Preheat the oven to 375°F. Line baking sheets with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars. Add the (Nutella) hazelnut paste, beating until smooth. Beat in the eggs and the vanilla bean pulp.
2. In another bowl, sift together the flour, the baking soda and the salt. Gradually add the dry ingredients to the butter mixture, and combine at low speed until the dough comes together, then mix in the chocolate pieces. Use a cookie or ice-cream scoop to place the dough 2 inches apart onto prepared cookie sheets.
3. Bake until lightly brown, ours took 12 minutes. Cool the cookie sheets on a wire rack.