½ cup unsalted butter, at room temperature
½ cup granulated sugar (Note: I put 0.4 cup)
½ cup firmly packed light brown sugar (Note: I did not firmly pack the sugar)
½ cup Nutella or other hazelnut chocolate spread
1 egg, at room temperature
½ tsp. Frangelico (Note: I used vanilla extract)
1 ½ cups flour, sifted 3 times
1 tsp. baking soda
¼ tsp. salt
1/3 cup mini chocolate chips
Preheat oven to 350F.
Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed about 3 minutes until light & fluffy, scraping down the sides of the bowl as needed.
With the mixer on low, add the egg and Frangelico (or vanilla). Then add the Nutella and mix well.
In a small bowl whisk together the flour, baking soda, and salt. Add dry ingredients to wet ingredients, and mix on low speed until incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in chocolate chips.
Form dough balls. To prevent my cookies from spreading too much, I stuck the cookie sheets in the freezer for about 10 minutes before baking.
Place cold cookie dough balls onto a baking pan. Bake 7 minutes. You do not have to grease the baking pan. There is enough butter in the cookies to prevent them from getting stuck to the pan. Let cookies cool about 5 minutes and transfer to a rack to cool completely.
(Adapted from http://www.erinsfoodfiles.com/2011/01/nutella-cookies.html)