Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
6. Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Create a small indent in the center of each cookie and fill with a teaspoon of Nutella.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.