Adapted slightly from a recipe for these chocolate Nutella cookies on Two Peas & Their Pod. Makes 2-1/2 dozen medium-size cookies.
1-1/4 cups all-purpose unbleached flour
1 tsp baking powder
1/2 tsp kosher salt
2/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (I use light brown)
2 tsp pure vanilla extract
1/3 cup Nutella
1/3 cup milk (any kind; I use nonfat)
1/4 cup coarsely chopped peanuts
In a mixing bowl, whisk together flour, baking powder, salt and cocoa powder. Set aside.
In the bowl of a KitchenAid-type stand mixer fitted with the paddle, cream together the butter and sugars on medium speed, until the mixture is smooth and well incorporated. Beat in the vanilla extract, then add the Nutella and beat until smooth.
With the mixer on low speed, add the flour and milk, alternately, until all of the flour is incorporated. Stir in the peanuts.
Cover the mixer bowl, and refrigerate the dough for at least 15 minutes (you can make the dough a day in advance; cover with plastic wrap and refrigerate until ready to use).
When you are ready to bake, preheat the oven to 325°F. Prepare two baking sheets with Silpats (silicone mats).
Use a small scoop with a release (called a disher), or a tablespoon, to form 1-1/2 inch balls of dough. Place on the cookie sheets, 2 inches apart. Press down gently on each ball of dough to flatten slightly.
Bake for 11-12 minutes (rotate the pans half way through), until the cookies are just starting to set (the cookies will be very soft). Remove from the oven and let cool on the sheets for 2-3 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.
Store in an airtight container for 2 days.