Instructions

• If using 2 cups hazelnuts: preheat the oven to 400°F (200°C). Spread the hazelnuts in a single layer on a baking sheet and toast for about 7 minutes, until lightly browned and fragrant. (If using 1 cup hazelnut butter, skip to step 4.)
• Remove the toasted hazelnuts from the oven and let them cool 1–2 minutes. Place them in a clean kitchen towel, fold the towel over the nuts, and rub vigorously to loosen and remove as much of the skins as you can. Discard the loose skins.
• Put the skinned hazelnuts in a food processor or high-speed blender. Process for about 5–10 minutes, stopping every 1–2 minutes to scrape down the sides, until the nuts turn into a smooth hazelnut butter.
• Melt 2/3 cup chocolate chips carefully: either microwave in 20–30 second bursts, stirring between each burst, until smooth, or melt in a heatproof bowl set over simmering water. Let the melted chocolate cool 1–2 minutes so it is warm but not very hot.
• If you processed whole hazelnuts in step 3: add the melted chocolate to the hazelnut butter in the processor and process briefly until evenly incorporated and smooth. If you are using 1 cup hazelnut butter instead of whole nuts: place the hazelnut butter in a bowl and stir in the melted chocolate with a spoon until fully combined.
• Transfer the finished Nutella to a clean jar or airtight container. Allow to cool to room temperature, then refrigerate for best freshness (it can be left at room temperature for a few days).