1- Alright, let’s get hands-on with this Nutella stuffed chocolate chip cookies adventure who’s excited? Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to make cleanup a breeze.

2- First, melt the butter over medium-low heat, stirring it until it boils and turns a beautiful amber color as the milk solids brown. Cool it completely before moving on, because that’s what gives these cookies their nutty depth!

3- Next, line another baking sheet and drop 24 portions of chocolate hazelnut spread, each about 2 teaspoons, onto it. Pop that in the freezer for at least 20 minutes to firm up that’s your secret to a gooey center!

4- In a large bowl, mix the cooled butter with 1 cup light brown sugar and 1/2 cup granulated sugar until smooth, then add 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Stir everything until it’s nicely combined.

5- Now, stir in 2 1/2 cups all-purpose flour until just mixed, then fold in 1 cup semi-sweet chocolate chips for those irresistible bursts. Chill the dough for 15 minutes to make it easier to handle.

6- Once chilled, use a 3-tablespoon scoop to portion the dough, make a well in each, insert a frozen chocolate hazelnut spread portion, and seal it into a ball. Place the dough balls 3 inches apart on your prepared baking sheet, keeping any unused spread frozen.

7- Bake for 8 minutes or until the edges turn golden, then cool on the sheet for 3-4 minutes before moving to a wire rack.

8- For adaptations, remember to use substitutes like flaxseed eggs for vegan options. With these steps, you’ll have warm, gooey cookies ready in about 38 minutes total prep in 30 and cook in 8!