Instructions

1. Preheat oven to 375⁰ F and line a baking sheet with parchment paper. Place the blanched and chopped hazelnuts spread out on the sheet and bake  for 10-15 minutes or until they are just a light golden brown. Set aside to cool.
2. Lower the oven temperature to 350⁰F and line a eight by eight square pan with parchment paper and set aside.
3. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.
4. In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
5. In separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks and chopped hazelnuts until incorporated.
6. Place half of the cookie dough in the pan, pressing down to create an even bottom layer.
7. Spoon a thick layer of Nutella on top of the dough (we used about a half a jar). Take the remaining cookie dough and drop heaping tablespoons of dough on top of the Nutella.
8. Flatten out slightly with your palm. There should still be Nutella showing through; this will create your swirls.
9. Bake at 350°F for 30 minutes or until the edges are golden brown, but the middle is still gooey. Sprinkle with sea salt and allow to cool. Cut into 9 squares and serve with a glass of milk.