Ingredients

• 1 3/4 cups All-Purpose Flour
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 cup (2 sticks) Unsalted Butter, softened, cut into 1-inch pieces
• 1 cup Granulated Sugar, plus more for sprinkling
• 1 cup Dark Brown Sugar, firmly packed
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1 cup Nutella
• 6 ounces Semisweet Chocolate Chips
• 1/3 cup blanched slivered almonds

Directions

1. eheat the oven to 375. Sift the flour, baking soda, and salt into a medium bowl and set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and nutella and beat until just incorporated. Slowly incorporate the flour mixture. Using a spatula or wooden spoon, fold in the chocolate and nuts. Cover the bowl tightly and refrigerate for at least three hours.

3. Line two baking sheets with parchment paper. Drop the dough by rounded tablespoons onto the prepared baking sheets, at least two inches apart.

4. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat. Bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown. Remove the pan from the oven and cool on a wire rack for 5 minutes.

5. Serve warm or use a spatula to transfer the individual cookies to the rack to cool completely. Store the cookies in an airtight container for up to 3 days.

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