Directions

1. Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12-2 ½ inch lines spaced about 3 inches apart. Place the papers written side down onto the baking sheets and set aside.

2. Whisk together the flour, cornstarch, baking soda, and salt.

3. 187 g flour,1 tbsp cornstarch,3/4 tsp baking soda,1/2 tsp salt

4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until combined.

5. 113 g butter,60 g powdered sugar,67 g granulated sugar,1 egg,1 tsp vanilla extract

6. Mix in the dry ingredients until there are no more dry spots. Finally, beat in the milk.

7. Transfer the batter to a large piping bag fitted with a ½ inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.

8. Bake in preheated oven for 10-12 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.

9. Roast the hazelnuts for 5-6 minutes in oven on a silicone baking sheet or parchment paper to golden brown

10. Whisk together the nutella and cocoa powder to form a light frosting

11. Melt semi sweet chocolate chips in the microwave at 10 second intervals

12. Pipe the frosting onto the flat side of the cookie, about ⅛” thick

13. Pipe a thin layer of the melted chocolate over the frosting to incase it

14. Cover chocolate lightly with toasted hazelnuts

15. Allow cookies to set and dry