Directions 11 steps | 40 Minutes
Measure and prep all ingredients.
Prepare the Nutella cookie dough. In a bowl, whisk together the extra-large egg and Nutella until well combined.
Add the flour and salt. Mix with a spatula until just combined. Do not overmix.
Form the Nutella cookies. Use a disher or a cookie scoop to measure out two tablespoons of cookie dough. Place dollops of cookie dough onto a sheet pan lined with parchment paper.
Roll the cookie dough with your hands to form a ball.
Use a finger or the end of a wooden spoon to create a divot in the center of each cookie. Loosely cover the sheet pan with plastic wrap and refrigerate for about 20-30 minutes.
Preheat the oven to 350°F. Fill a piping bag with Nutella. Remove the plastic wrap from the cookie sheet. Fill each cookie divot with Nutella.
Top the Nutella center with the chopped hazelnuts and a sprinkling of flaky salt.
Bake the cookies until the edges are set, about 8-10 minutes.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy!