Line a baking sheet with parchment paper.
Scoop teaspoon-sized dollops of Nutella onto the sheet and freeze for 20–30 minutes. (This makes stuffing the cookies much easier!)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until combined.
Fold in the chocolate chips.
Scoop about 2 tablespoons of dough and flatten it in your palm.
Place a frozen Nutella scoop in the center, then top with another small piece of dough. Seal the edges and gently roll into a ball.
Place the stuffed dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
