Preheat oven to 375°F.

Line a baking sheet with parchment paper or a silicone mat.

Dollop 1/2 tsp spoonfulls of Nutella on the prepared baking sheet. Freeze for at least 15 minutes or until firm.

Cream the butter and sugars with a mixer for about 3 minutes until very light and fluffy.

Add eggs and vanilla extract and beat until completely combined.

Add baking soda, baking powder, salt, and flour and beat on a low speed until combined.

Stir in chocolate chips.

Scoop a heaping tbsp of dough, divide in half, and place one flattened half on a prepared baking sheet. Arrange the rest of the halves on the tray, leaving 2 inches of space between as the cookies do spread while baking.

Remove the Nutella from the freezer and top the cookie halve with the dollops. Top with the other halves of cookie dough, pressing the edges to create a seal.

Top with a sprinkling of sea salt.

Baker for 11 minutes, or until centers are just set and the edges are golden brown.

Remove from oven and let cool completely on cookie sheets for 2 minutes.

Transfer cookies to a cooling rack and repeat until out of dough.