Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.

Add the vanilla and then the eggs, one at a time, mixing until smooth after each addition.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

Fold in the chocolate chips so they are evenly distributed.

Scoop about 1 tablespoon of dough. Flatten it into a small disc, place about 1 teaspoon of Nutella in the center, then fold the dough around the Nutella and roll into a ball, sealing the seams.

Place the cookie balls on the prepared sheets at least 2 inches apart to allow spreading.

Bake for 10 to 12 minutes, until the edges are golden and the centers are slightly soft. Avoid overbaking to keep the filling gooey.

Let cookies cool on the baking sheets for 3 to 5 minutes before transferring to a wire rack to cool completely.