Nutella-Hazelnut Cookies

1. In a medium bowl, combine flour, baking powder and salt. Set aside.
2. In the bowl of your stand mixer on medium-low speed, beat Nutella, butter and sugar until light and fluffy, about 2 minutes. Whisk in the eggs one at a time, then add the vanilla and mix until well combined. While mixing on low speed, alternately add flour mixture and milk, starting and ending with flour, and mixing just until well incorporated after each addition. Fold in 1/2 cup of the chopped hazelnuts. Refrigerate the dough for at least 2 hours (up to 24 hours)
3. Preheat oven to 375 F. Line 2 baking sheets with parchment paper. Place the remaining chopped hazelnuts in a bowl. Scoop about 2 tablespoon sized scoops of the cookie dough, roll the dough into a ball, and roll in the hazelnuts. Place the balls about 2 inches apart on the baking sheets.
4. Bake for about 10 minutes or until edges are set and the middle still looks a little bit soft. Remove baking sheet from the oven and set on a rack. Cool for 5 minutes on the baking sheet, then transfer cookies to a wire rack to completely cool.

Adapted from America’s Test Kitchen cookbook titled Holiday Cookies.