1/2cupminiature chocolate chips, or 1 cup standard chocolate chips
JIF chocolate hazelnut spread
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mat.
In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 3 minutes. Add eggs, one at a time and mix until thoroughly combined. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Gradually add to the butter/sugar mixture. Stir until just combined. Fold in the chocolate chips.
Scoop six 1-tablespoon sized dough balls onto each baking sheet (12 total). Using your thumb, press a dent in the center of each dough ball. Fill each thumbprint with about a teaspoon of chocolate hazelnut spread. Carefully top with another tablespoon of dough, pinching the seams together to seal in the hazelnut spread, not allowing it to ooze out. (Following video helps demonstrate.)
Bake in the preheated oven for 10-12 minutes, until the edges just start to crisp.
You may use your favorite chocolate chip cookie recipe and just fill the centers with the spread. I like this chocolate chip cookie base because of the crisp edges and chewy center. Take note, though, that these cookies spread, so allow no more than 6-8 cookies on each baking sheet.The following video helps explain how to carefully top the cookies without allowing the hazelnut spread to ooze out.