2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened (I used salted)
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips (or an additional 1 cup semi-sweet)
1 jar of Nutella
sea salt for sprinkling tops, if desired
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In another bowl whip butter, granulated sugar and brown sugar together until pale and fluffy. Add in eggs one at a time, mixing until combined after each addition and adding vanilla in with second egg. Slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Set aside 1/3 of a cup of chocolate chips for later. Transfer to an airtight container and refrigerate 2 hours.
Meanwhile, line a baking sheet with wax paper and dollop 1 1/2 teaspoon of Nutella at a time onto lined baking sheet into individual little mounds, repeat until you have made 30. Transfer to freezer and freeze 1 hour.
Preheat oven to 350 degrees. To assemble and bake cookies, remove dough from refrigerator and scoop dough out about 2 Tbsp at a time and shape into balls. Remove about 4 nutella dollops from the freezer at a time (so all the Nutella doesn’t soften as you make the cookies) and using your thumbs make an indentation in the center of the dough ball, large enough to fit a Nutella dollop. Take frozen Nutella and place it in the center of the indentation, then wrap and press cookie dough around Nutella to cover entirely (so the Nutella doesn’t seep out while baking).
Press the excess chocolate chips into the tops of every cookie. Transfer prepared cookie dough balls to buttered baking sheet and bake in preheated oven 9 – 12 minutes. Remove from oven and sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool.