Nutella Stuffed Hazelnut Chocolate Chip Cookies

Freeze the Nutella

1. Using a teaspoon-sized cookie scoop, place flat scoops of Nutella onto a parchment-lined baking sheet. Flatten into little patties. Make 24 for 24 cookies.
2. Freeze until solid - this time will vary depending on your freezer.
3. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.

Prepare the Cookie Dough

1. In a large bowl using a hand mixer, or the bowl of a stand mixer with the paddle attachment, blend the butter and sugar until creamy and light.
2. Beat in the eggs and vanilla until the batter is light and airy.
3. In another smaller bowl, whisk together the flour/salt/baking soda, then blend into the wet ingredients.
4. Add in the chocolate chips and the nuts, and stir until just blended. 
5. Take a heaping tablespoonful scoop of dough, flattening slightly, then place a piece of frozen Nutella in the middle. 
6. Cover with another scoop of cookie dough, sealing the Nutella in completely. The Nutella will warm up fast, so you have to work quickly. This is how you get the beautiful middle of Nutella sealed up inside.
7. Place the stuffed cookies onto the prepared cookie sheets, 2 inches apart.
8. Bake for 10-12 minutes or until the edges are set and the cookies are browned. Remove and let cool on the sheets for at least 5 minutes. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.
9. Store in a sealed container at room temperature for up to 3 days, or freeze for up to 3 months.