Get ready for a cookie that will flat-out seduce you.

Think chocolate chip cookie — but one made extra special with hazelnut flour in the dough, oodles of chopped chocolate, and streaks of creamy Nutella.

If you aren’t smacking your lips yet, you absolutely will when a tray comes out of your oven.

“Chocolate Hazelnut Cookies” is a recipe from the new cookbook, “Zoe Bakes Cookies” (Ten Speed Press), of which I received a review copy.

It was written by Zoe Francois, the Minneapolis pastry chef, creator of the Zoe Bakes website, and star of her own series, “Zoe Bakes,” on the Magnolia Network.

If you’re in the mood to up your cookie-baking game this holiday season, look no further than her recipes for everything from “Spelt Sugar Cookies,” “Honey Tuiles,” and “Alfajores” to “Bourbon Biscoff Brownies,” and “Italian Rainbow Cookies.”

I especially love the educational photo guide that depicts how a particular cookie turns out differently given various amounts of baking soda, butter, and sugar, as well as with shorter or longer baking times.

For the “Chocolate Hazelnut Cookies,” you’ll need to buy hazelnut flour or make it yourself, which is an easy process that Francois outlines. Just blitz in a food processor toasted hazelnuts and 1/4 cup all-purpose flour that you would have used for the recipe anyway. Just be sure to measure the resulting hazelnut flour to make sure you have the requisite 1 cup needed for this recipe.

In what was probably a slip-up in the editing, Francois writes in the recipe header that adding in Nutella gives the cookies a bigger punch of flavor, but the recipe never mentions when to add it. However, it does give a variation for adding tahini to the cookies. So, I followed those directions but used Nutella instead, which is explained in the recipe below.

Once the hazelnut and all-purpose flour is combined with baking soda, baking powder, and salt, the mixture gets added to butter that’s been creamed with brown sugar, vanilla, and 1 tablespoon of Nutella.

Next, briefly microwave on low power more Nutella in a small microwave-safe bowl until the chocolate-hazelnut spread gets just a little more pourable. Drizzle it over the cookie dough in the bowl, and give it a quick stir just once or twice. You don’t want to fully incorporate the Nutella but leave visible streaks of it here and there.

Portion the dough into balls. If you wanted more streaks of Nutella, you could dab a tiny bit more atop each cookie ball. Then, refrigerate the dough balls at least 30 minutes or up to 36 hours.

When ready to bake, arrange the dough balls on cookie sheets and sprinkle on a touch of sea salt before baking.

These cookies are super chocolatey, and possess a lovely toasted hazelnut taste through and through. They are lightly crisp all over with a tender interior marked by a delectable melt-in-your-mouth quality.

If you want more decadence, spread some extra Nutella between two cookies to make a sandwich. It creates a rich, over-the-top treat to be sure. But isn’t that what holidays are made for?

Chocolate Hazelnut Cookies

(Makes about 20 cookies)

2 1/2 (340 grams) cups all-purpose flour

1 cup (100 grams) hazelnut flour or meal (see Baker’s Note)

1/2 teaspoon baking soda

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1 cup 226 grams unsalted butter, at room temperature

3 tablespoons Nutella, divided use

1 1/2 cups (300 grams) lightly packed brown sugar

1 tablespoon vanilla extract

2 eggs, at room temperature

12 ounces (340 grams) bittersweet, semisweet, or milk chocolate, chopped

Flaky sea salt for finishing (optional)

In a small bowl, whisk together the all-purpose and hazelnut flours, the baking soda, baking powder, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, vanilla, and 1 tablespoon Nutella on medium speed until creamy, about 3 minutes.

Add the eggs, one at a time, beating on medium speed until incorporated. Add the flour mixture all at once and mix until just incorporated. Mix in the chopped chocolate pieces. You may need to give the bowl a couple of swipes with a rubber spatula at the end to make sure the chocolate is evenly distributed. In a microwave safe small bowl, add 2 tablespoons Nutella. Microwave at about 30 percent power for a couple seconds until Nutella becomes slightly more pourable. Drizzle the Nutella over the cookie batter. Give it a quick, very short stir; you don’t want to fully incorporate it, but have streaks of Nutella still visible.

Line a baking sheet with parchment paper. Scoop the cookie dough using a #16 (1/4 cup) portion scoop onto the prepared baking sheet. You can make the cookies larger or smaller, but it will affect the baking time.

Refrigerate the dough balls for at least 30 minutes. If you have the time, they improve if you let them sit for 34 to 36 hours. After they are chilled, you can bake them or freeze the dough balls for baking later.

Preheat the oven to 350°F (175°C). Line as many baking sheets as you need with parchment paper. (You will need four baking sheet to bake the entire batch.)

Evenly space six chilled cookie balls on each sheet and sprinkle each with flaky sea salt (if using). Bake, one sheet at a time, in the middle of the oven for 12 to 15 minutes, until golden brown on the bottom and just set on top.

Allow the cookies to cool for a few minutes on the baking sheets, then move to cooling racks.

Baker’s Note: To make your own hazelnut flour: In a food processor, pulse together 3/4 cup (100 grams) lightly toasted hazelnuts and 1/4 cup (30 grams) of the all-purpose flour called for in the recipe until the nuts are very finely ground and the consistency of cornmeal. Measure out 1 cup of the resulting hazelnut flour to use with 2 1/4 cups all-purpose flour for this recipe. (Save any remaining hazelnut flour for another use.)

Adapted from “Zoe Bakes Cookies” by Zoe Francois

Another Zoe Francois Recipe to Enjoy: Plum Cake

Plus More Nutella Treats to Try: Pumpkin Nutella Bread

And: Nutella-Swirl Pound Cake

And: Nutella Scones