Preheat oven to 350°F. Line 2 sheet pans with parchment paper.

Cream butter with an electric mixer for 3 minutes until light and fluffy. Add the sugars and chocolate hazelnut spread and mix well, scraping down the sides of the bowl to ensure even mixing.

Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

Spoon tablespoon-sized drops of dough onto prepared sheet pans. Bake at 350°F for 10-12 minutes. Allow to cool on the pans for a minute or two before transferring to a wire rack to finish cooling.