Nutella fans will flip over these simple, perfectly soft, ultra chocolatey cookies!
Preheat oven to 350 degrees F (180 C). Stir the chocolate hazelnut butter and milk with sugar in bowl of stand mixer or large mixing bowl.
Scrape sides of bowl and add vanilla, baking powder, salt, and cocoa. Add flour and cornstarch a little at a time and beat after each addition. Stir in chocolate and hazelnuts until combined.
Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down slightly to flatten and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.
You can buy Chocolate Hazelnut Butter without dairy here.