1-Melt 1 cup butter in a medium pan over medium-low heat. Stir until the milk solids brown and the butter turns amber, then remove from heat and let it cool.

2-Line a baking sheet with parchment or wax paper. Drop the hazelnut cocoa spread in 2 teaspoon portions onto the sheet to make about 24 scoops, then freeze for at least 20 minutes.

3-In a large bowl, mix the cooled browned butter with 1 cup light brown sugar and 1/2 cup granulated sugar until well combined. 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 until smooth.

4-Stir in 2 1/2 cups all-purpose flour and 1 cup semi-sweet chocolate chips. Chill the dough for 15 minutes to make it easier to handle.

5-Preheat your oven to 375°F (190°C) and line another baking sheet with parchment paper.

6-Use a 3-tablespoon scoop to form dough balls. Make a well in each and place one frozen hazelnut cocoa spread scoop inside, then seal the dough around it to form balls.

7-Place the dough balls on the baking sheet, spacing them 3 inches apart. Keep any unused frozen scoops in the freezer.

8-Bake for 8 minutes or until the edges are golden. Let the cookies cool on the sheet for 3-4 minutes before moving them to a wire rack.