Line a baking sheet with parchment paper and scoop 1 tablespoon balls of Nutella onto the prepared baking sheet. (24 balls total) Place baking sheet in the freezer to freeze and harden the Nutella.
Combine the flour, baking soda, and salt in a small bowl. Cream together the butter, sugars, and vanilla in a large bowl with a hand or stand mixer until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the chocolate chips and cover the bowl with plastic wrap. Chill the dough for at least 2 hours and up to overnight.
Preheat the oven to 350ºF and line baking sheets with parchment paper. Scoop a heaping tablespoon of cookie dough and use your hand or the bottom of a glass to flatten it into a pancake-like circle. Set one of the frozen Nutella balls in the center of the dough circle and top with another flattened heaping tablespoon of dough. Press the edges together to seal the dough around the Nutella and place on prepared baking sheets, spacing the cookies at least 2 inches apart. Tip: If the Nutella begins to soften as you’re working, stick the baking sheets back in the freezer to re-harden for 15 minutes before you continue.
Bake the cookies for 11-13 minutes until the center is puffed and almost set and the edges are just starting to brown. Remove from the oven and cool for 5 minutes before moving the cookies to a wire rack to finish cooling completely.