• Prep: Scoop Chocolate Hazelnut spread into 8 tablespoon on a parchment-lined plate and place in the freezer until ready to use.
  8 tbsp Hazelnut Chocolate spread

For the Brown Butter

• Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.
  10 tbsp (140g) unsalted butter
• You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.

For the Cookies

• Once brown butter is slightly cooled, add the sugars (both brown and granulated) into the bowl of the brown butter, and mix with a spatula. Add the egg and vanilla extract and stir until combined. Add the flour, salt, and baking soda, and stir.
  ¾ cup (150g) dark brown sugar, ¼ cup (50g) granulated sugar, 1 large egg, 1 tsp vanilla extract, 1½ cup (180g) all purpose flour, ½ tsp salt, ½ tsp baking soda
• Pour in the chopped chocolate and chopped hazelnuts and mix until incorporated. Then scoop into 8 large balls.
  3.5 oz. dark chocolate, chopped, ¼ cup hazelnuts, chopped
• Form a hole in the center of each ball and drop the chilled chocolate hazelnut ball into the center and form the dough around it. Top with extra chocolate, then place in the fridge for at least 1 hour (longer if you're patient). The longer you chill the cookies, the less spreading will happen.
• Preheat the oven to 350℉ and line a baking sheet with parchment paper.
• Place the chilled cookie balls on the lined baking sheet, making sure to spread them quite a bit apart. These cookies are extra large and will touch each other if they're too close. Bake for 12 minutes. Once baked, I like to scoop the edges inward with a spoon to create round cookies.
• TIP: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven. A cookie cutter won't work with these cookies because of the filling.