Chocolate Nutella Cookies

Ingredients

• 1 1/2 sticks of unsalted butter, room temperature
• 3/4 cup of brown sugar
• 3/4 cup of white sugar
• 1 cup of Nutella
• 1/2 teaspoon of vanilla extract
• 2 eggs
• 2 cups, plus 2 tablespoons of all-purpose flour
• 1/4 cup of unsweetened cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup of chocolate chips
• 1/2 cup of chopped hazelnuts

• Preheat oven to 350°F. Beat the butter in an electric mixer for 3 minutes until light and fluffy.
• Add the brown sugar, white sugar, and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
• Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla extract and mix for 10 seconds.
• In separate bowl, whisk together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa).
• Mix into the wet mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.
• Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
• Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350°F for 10-12 minutes.
• Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

http://www.simplyrecipes.com/recipes/chocolate_nutella_cookies/

Nutella Gelato

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 heaping cup Nutella
1/2 cup toasted hazelnuts, crushed, for garnish, mini chocolate chips, or chocolate covered pretzels

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves and the milk is warm (around 175 degrees), about 5 minutes. Be sure not to burn it.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Keep temperature around 165-180 degrees.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
Recipe courtesy of Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-gelato-recipe.html