Make the Nutella chips:

1. Prepare a baking sheet with parchment paper. Place the Nutella into a piping bag, cut off the tip, then pipe small chocolate chip sized dollops onto the baking sheet. Place into the freezer to harden for at least 2 hours. Do not remove until right before adding to the Nutella cookie batter.

Make the Nutella cookies:

1. Prepare a large baking sheet with parchment paper and set aside.
2. In a medium to large sized mixing bowl, add in flour, cocoa, baking soda, baking powder and salt. Whisk well to combine, then set aside.
3. In a large mixing bowl, add the Nutella, butter, brown sugar and white sugar, then beat with an electric hand mixer until fluffy, about 3-4 minutes. Add in the eggs and vanilla, then beat again until smooth.
4. Add in the flour mixture and fold together with a spatula until well-combined.
5. Add in the chocolate chips, chopped hazelnuts, and frozen Nutella chips, then quickly fold until well-dispersed.
6. Using a medium cookie scoop, scoop out your cookies onto the prepared baking sheet. Cover lightly with plastic wrap.
7. Place the cookies into the fridge to rest for 4 hours (up to overnight).
8. Preheat the oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat.
9. Bake the cookies in batches by adding 6 cookie dough balls, spaced 2-3 inches apart, onto the lined baking sheet. Bake for 13-14 minutes. Allow the cookies to cool for 5 minutes on the pan before transferring onto a wire rack to cool completely.

10. Repeat baking in batches with the remaining cookies.