Preheat the oven to 350° F and grease cookie sheets with baking spray or line with baking mats.

Use a tablespoon to measure out 15 globs of Nutella onto a piece of parchment paper. Stick the Nutella on the parchment paper into the freezer while you make the cookie dough.

With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.

In a separate bowl, combine the flour, baking soda, and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chips.

Optional but recommended step: place the cookie dough in the fridge for about 30 minutes to chill the dough. This is helpful if your cookies tend to come out flat; they will not spread as much if the dough is chilled. It is also easier to handle chilled dough when stuffing the dough with the Nutella.

Using 1/4 cup measuring cup, scoop out cookie dough and flatten each ball of dough. Place one frozen Nutella glob on top of the dough, and fold the dough up around the Nutella so that it is entirely covered. This recipe makes about 15 large cookies. Place only about 6 cookies on each baking sheet.

Bake for 10-14 minutes (until the edges look slightly crispy). Top the warm cookies with the extra chocolate chips. In a microwave-safe bowl, melt the leftover Nutella. Drizzle the Nutella on top of the cookies and sprinkle with Flaky sea salt. Wait about 10-15 minutes for cookies to cool before eating. Enjoy!