Spoon your chocolate hazelnut spread into 15 small 25-cent size circles on a non-stick baking mat or piece of greaseproof paper. Freeze for 30 minutes.
Preheat oven to 180C/ 160 C fan and line a baking sheet with a silicone mat or baking paper.
Cream together the butter, sugars, condensed milk and vanilla until light and fluffy.
Stir in the flour until combined, and then fold in the chocolate chips.
Divide the mixture evenly into 15 pieces (I weigh the whole ball of dough and divide by 15 so they're all even in size) and roll into a ball shape.
Using your thumb, press a depression into the centre of each dough ball. Place a frozen circle of chocolate hazelnut spread into the centre, and carefully work the cookie dough around it so the frozen circle is completely enclosed.
Place on your prepared baking sheet, spaced well apart and bake in the centre of the oven for 12-15 minutes, until golden. If baking in two batches, make sure you allow the baking tray to cool completely between batches.
Leave to cool slightly on the baking tray before transferring to a wire rack to cool completely.
Store in an airtight container.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.