Preheat oven to 350°F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together flour, sugars, baking powder, salt, baking soda, and coffee in a bowl.
Beat cocoa, oil, hazelnut spread, and ¾ cup warm water on low speed with an electric mixer until combined, about 30 seconds. Add eggs, one at a time, beating until incorporated after each addition. Beat in vanilla. Stir flour mixture into cocoa mixture just until incorporated. Stir in chocolate and hazelnuts.
