Preheat the oven to 350 degrees F. Have ready two rimmed baking sheets lined with parchment or if you prefer, just leave the sheets ungreased.

Whisk together the flour, malted milk powder, baking soda, and salt; set aside.

Using an electric mixer, beat the butter and both sugars until creamy. Add the hazelnut chocolate spread and mix until combined. Add the egg and the vanilla and mix until blended. Scrape down the sides of the bowl with a spatula, then add the flour mixture. Stir by hand or if using a mixer with with a good low power setting, do it with a mixer.

Stir in the chocolate chips and hazelnuts .

Using a rounded tablespoon or a medium size cookie scoop, scoop up balls of dough and arrange about 2 minutes apart on baking sheets.

Bake in the oven for 13 minutes for a softer cookie, and 15 minutes for a crisper cookie. Remove from oven and let cool for about 3 minutes on the baking sheet. Transfer to a wire rack to finish cooling completely.