Hazelnut Chocolate-Chocolate Chip Cookies

Ingredients:
1.5 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, just out of fridge (cold)
1 c. Nutella
1/2 c. superfine sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla extract
1 12-oz. bag milk chocolate chips

First, begin by adding the flour, baking soda, baking powder and salt to a bowl. Whisk together.
Then, in a stand mixer or using an electric mixer in a large bowl, mix butter, Nutella, white and brown sugar together. They should be mixed for 2-3 minutes, or until the mixture becomes light and fluffy. Scrape down the sides of the bowl occasionally.
Once mixture is light and fluffy, add the vanilla and egg to the mixture and continue to mix. Then add dry ingredients. Stop the mixer and using a spatula, fold in chocolate chips to the mix. Make sure they're evenly distributed throughout the batter.
Cover the dough and refrigerate for 30-45 minutes. While you do this, preheat the oven to 350 degrees.
Remove from the refrigerator and form the dough into balls between the palms of your hand. Balls should be approximately one inch across, and should be placed 1 inch apart on a cookie sheet. Bake the cookies for 10-12 minutes, or until they've spread out but are still thick. Cookies won't get brown since they're already a dark brown color, so use your judgment about when to pull them out. Place them on cooling racks for approximately five minutes and then enjoy.
Cookies can be stored for up to five days in an airtight container at room temperature.