Start by preheating the oven to 350 F / 175 C and lining two large cookie sheets with parchment paper or silicone mats. Set aside.

Make the Nutella filling first because it needs time to chill. Line a cookie sheet with parchment paper and use two spoons to scoop out 14 dollops of Nutella. Use a rounded Tbsp of Nutella to make each scoop.

Place the pan in the freezer for about 10 minutes to let the Nutella firm up.

Whisk together 1 ⅔ cups flour, 1 Tbsp cocoa powder, 1 tsp baking soda, and ¼ tsp salt in a medium-sized bowl. Set aside.

In a large bowl, cream together ½ cup butter, ¾ cup packed brown sugar, and ¼ cup white sugar with a stand mixer and paddle attachment or a hand mixer until the mixture lightens in color (about 1 minute). Add 1 large egg, 1 Tbsp sour cream or Greek yogurt, 2 tsp of vanilla extract, and a generous squirt of red gel food coloring. Mix on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Pour the dry ingredients into the butter/sugar mixture and mix on a low speed until just combined. The dough will be quite thick.

Stir ½ cup of your favorite type of chocolate chips into the cookie dough with a rubber spatula, then use a cookie scoop or spoon to make 14 cookie dough balls. Use about 3 Tbsp of cookie dough per ball.

Remove the Nutella dollops from the freezer.

Flatten one of the cookie dough balls in the palm of your hand. If you find the dough is sticking to your hands, you can either chill the dough for about 20 minutes to make it easier to handle or flatten the cookie dough between two sheets of parchment paper.

Place a dollop of Nutella in the center and wrap the overhanging cookie dough around the filling, doing your best to cover it. If there is a little bit of Nutella filling peeking through, don't worry! Just make that the bottom of the cookie when you bake them. They'll still bake up just fine!

Repeat with the remaining cookie dough balls. If you notice the Nutella filling is getting too soft to handle, pop it in the freezer to let it firm up again.

Place the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. I like to bake 7 cookies per baking sheet. Flatten the cookies a bit with your fingers by gently pressing them down on top of each cookie to help them bake more evenly.

Bake for 12-14 minutes, or until the edges of the cookies have set. Even if the center seems a little soft, the cookies will continue to bake on the pan and set once they're out of the oven. Let the cookies cool fully on the pan, then enjoy!