Mix your butter and sugar on low-medium speed until soft and fluffy.
Add your sourdough starter, eggs, and vanilla paste and continue mixing.
Slowly add your flour mix into the mixing bowl with the rest of the dough mix while continuing to mix.
Once it's well combined, cover the bowl with plastic wrap and place it into the fridge for 1 to 12 hours. At the same time, add your hazelnut spread to the fridge. (This will make it easier to work with.)
Preheat your oven to 375 degrees Fahrenheit.
Roll your hazelnut spread into balls about 1 inch in diameter and place them onto your parchment paper.
Take your cookie dough and wrap it around the hazelnut spread ball, creating a cookie about 3-4 inches in diameter.
(Optional) If desired, place either 1 tsp of chocolate chips onto the top of the cookie OR you can take a piece of chocolate like I did and place it right onto the center of the cookie.
Place each cookie onto the parchment paper, then place it into the oven for 13-15 minutes. Until the bottoms are golden brown.
Place onto a cooling sheet and enjoy once cooled!
