In a large mixing bowl, cream butter, sugar and brown sugar until light and fluffy. Add Nutella, melted chocolate and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition.

Combine flour, cinnamon, baking soda and baking powder; beat in as much as you can to the creamed mixture, then stir in the rest. Stir in chocolate chips and toasted hazelnuts.

Drop dough by rounded tablespoonfuls 2″ apart onto ungreased baking sheets. Bake at 350 degrees F for 10 minutes, or until edges are set. Cool for 2 minutes on the pan; remove to wire racks and cool completely.

If desired, drizzle with melted white chocolate over cooled cookies. Let stand until chocolate sets. Makes 4-5 dozen.

These freeze very well.

(Recipe adapted from Better Homes and Gardens).