To begin, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
To a large bowl, add 1/2 cup (mostly) melted unsalted butter and nutella. Using a hand mixer, mix the butter and nutella until light and smooth, about 2-3 minutes.
Add both sugars and mix again for another minute until the sugar is mixed in well.
Then add the eggs and vanilla extract, mixing until well incorporated.
Now to the bowl, add the flour, baking powder, baking soda, and salt. This time, use a rubber spatula and stir by hand. Stir until the dry ingredients are well incorporated.
And now add the chocolate chips. I usually reserve about 1/2 cup of the chocolate chips to top the dough balls (it makes the cookies look pretty) or you can just mix in all of the chips.
Scoop out 1 tbsp of dough and roll into a ball. Place the cookie dough balls on the prepared baking sheet, topping with extra chocolate chips (optional). Place the cookie dough balls at least 2 inches apart.
Bake in the oven for 8-12 minutes. The cookies are done when the edges are slightly crisp and the centers are set, but still a little soft. The key to good cookies is to slightly under bake them and to let them sit on a hot baking sheet for 10 minutes.
After 10 minutes, remove the cookies to a cooling rack to finish cooling. Repeat the steps above to bake the remainder of your dough. Store the baked cookies in an air-tight container for up to 5 days. Enjoy!