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Line a large baking sheet with grease proof paper and scoop out 12 table spoons of Nutella onto the sheet. Freeze the blobs until solid, around an hour.
Once the Nutella is frozen, leave in the freezer while you prepare the cookie dough.
Preheat the oven to 350F and line two baking sheets with grease proof paper. Mix the butter and sugar in the bowl of an electric mixer until light and creamy. Add the egg and vanilla extract and mix till combined. Add the flour, cocoa, baking soda and corn starch and stir together until just combined, stir in the chocolate chips.
Scoop up a table spoon of dough and flatten it in your hand, place a frozen Nutella blob in the middle and pull the dough around the Nutella to seal it in a little ball. Work quickly as the Nutella will start to melt in your hands. Add a few chocolate chips to the top of each ball followed by a sprinkle of salt.
Once you’ve finished making your cookies pop the trays in the fridge to chill for an hour, once chilled bake in the oven for 15 minutes. Allow to cool for ten minutes before digging straight in.
If you can resist, the unbaked balls can be frozen and baked straight from the freezer. Just add 2 minutes to the baking time.