1-First, melt the butter in a medium pan over medium-low heat until it boils and turns a nice amber color, then let it cool this step adds a nutty depth that makes these cookies special.

2-Next, line a baking sheet with parchment paper and drop 2 teaspoon portions of chocolate hazelnut spread onto it to make 24 scoops, then freeze them for at least 20 minutes. This keeps the center gooey without it leaking out.

3-In a large bowl, mix the cooled browned butter with the light brown sugar and granulated sugar until they blend smoothly, then add the egg, egg yolk, vanilla extract, baking powder, baking soda, and kosher salt, stirring until everything is even.

4-Mixing and Chilling the Dough: Stir in the all-purpose flour and semi-sweet chocolate chips to form the dough, then chill it for 15 minutes this helps with shaping and baking. Preheat your oven to 375°F and line another baking sheet with parchment paper. Scoop out 3-tablespoon portions of dough, press a well in the center, add a frozen chocolate hazelnut scoop, and seal it up into a ball. Space the dough balls 3 inches apart on the sheet, and keep any extra chocolate hazelnut spread in the freezer to avoid messes.

5-Bake for 8 minutes until the edges turn golden, then let them cool on the sheet for 3-4 minutes before moving to a wire rack.