1-First Step: Mise en Place: Gather all ingredients. Soften butter at room temperature for 30 minutes. Measure sugars, crack eggs, and portion Nutella into 1-tablespoon balls. Freeze Nutella balls for 15-20 minutes to prevent leakage. Prep a parchment-lined baking sheet and preheat oven to 375°F. This setup keeps things smooth for flawless gooey cookies.

2-Second Step: Cream Wet Ingredients: In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and 1/2 cup white sugar until light and fluffy, about 2-3 minutes. Add 2 eggs one at a time, mixing well after each. Stir in 1 tsp vanilla extract. This base creates the chewy texture fans love in nutella cookies.

3-Third Step: Mix Dry Ingredients and Combine: In a separate bowl, whisk 2.5 cups flour, 1 tsp baking soda, and 1 tsp salt. Gradually add dry mix to wet ingredients, stirring until just combined. Fold in 1 cup chocolate chips gently. Avoid overmixing to keep cookies tender.

4-Fourth Step: Chill Dough: Cover dough and refrigerate for 30 minutes. Chilling firms it up, helping stuffed cookies hold shape during baking. This step boosts flavor and controls spread for picture-perfect stuffed cookies.

5-Fifth Step: Assemble Cookies: Scoop 2 tablespoons dough and flatten into a disc. Place a frozen 1-tablespoon Nutella ball in the center. Top with another 2 tablespoons dough, wrapping around Nutella. Pinch edges tightly to seal. Space dough balls 2 inches apart on the baking sheet. Chill assembled cookies 10-15 minutes if needed.

6-Sixth Step: Bake: Bake at 375°F for 10-12 minutes until edges turn golden. Centers stay soft. Cool on sheet 5 minutes, then transfer to a wire rack. For extra insurance against leaks, try 365°F for 12-14 minutes.

7-Final Step: Serve: Enjoy warm for maximum gooeyness. Makes 24 Nutella stuffed cookies. Store extras airtight. Pair with milk or coffee for ultimate bliss.