SLICE AND BAKE CHOCOLATE COOKIES RECIPES

Steps:

• Whisk the flour, baking soda, instant coffee and salt in a medium bowl. In a large bowl, combine the brown sugar, granulated sugar and butter and beat with a mixer until fluffy, about 1 minute.  Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl after each addition. Add the peanut butter and chocolate-hazelnut spread and beat until combined. Add the flour mixture to the butter mixture in three batches, beating until just combined after each addition. Scrape down the bowl and mix again. Stir in the M&M's and pecans with a wooden spoon. Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic and shape into a firm 9-inch log (about 2 inches thick). Repeat with the remaining dough to make another log. Chill until firm, at least 3 hours in the refrigerator or 1 1/2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.) Preheat the oven to 350 ° degrees. Line 2 baking sheets with parchment paper. Slice the dough logs into 1/2-inch-thick rounds and place 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the edges of the cookies are set, about 12 minutes. Transfer to racks and let cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely. 

Steps:

• Whisk the flour, baking soda, instant coffee and salt in a medium bowl. In a large bowl, combine the brown sugar, granulated sugar and butter and beat with a mixer until fluffy, about 1 minute.  Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl after each addition. Add the peanut butter and chocolate-hazelnut spread and beat until combined. Add the flour mixture to the butter mixture in three batches, beating until just combined after each addition. Scrape down the bowl and mix again. Stir in the M&M's and pecans with a wooden spoon. Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic and shape into a firm 9-inch log (about 2 inches thick). Repeat with the remaining dough to make another log. Chill until firm, at least 3 hours in the refrigerator or 1 1/2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.) Preheat the oven to 350 ° degrees. Line 2 baking sheets with parchment paper. Slice the dough logs into 1/2-inch-thick rounds and place 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the edges of the cookies are set, about 12 minutes. Transfer to racks and let cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.