3/4 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 13-ounce jar chocolate-hazelnut spread
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup coarsely chopped toasted and skinned hazelnuts
5 ounces white chocolate baking squares, melte
Preheat oven to 350 degree F.
In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally.
Add chocolate-hazelnut spread, unsweetened chocolate, and vanilla. Beat until combined.
Add eggs, one at a time, beating until combined.
Combine flour, cinnamon, soda, baking powder, and salt. Beat as much of the flour mixture into creamed mixture as you can. Stir in any remaining flour mixture.
Stir in chocolate pieces and hazelnuts.
Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets.
Bake about 10 minutes or until the edges are just set. Let cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks.
Drizzle melted white chocolate over cooled cookies. Let stand until set.
Toasting hazelnuts: Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn. Cool slightly. Place the nuts in a clean kitchen towel and rub vigorously to remove the skins. Makes 4 to 5 dozen cookies.