Line a plate or tray with parchment paper.
Spoon out 1 tsp each of pistachio paste and hazelnut spread, placing them side-by-side or slightly stacked to create one combined filling.
Freeze the portions for at least 30–60 minutes, until solid.
In a mixing bowl, beat together the melted butter, brown sugar, and white sugar until light and fluffy.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet and mix until a dough forms.
Fold in the chocolate chips.
Scoop 80g of dough and place a frozen pistachio-hazelnut centre inside.
Roll into a smooth ball, sealing the filling inside. Place on the baking tray, leaving space between cookies.
Top with chocolate chips and pistachio nuts (optional). Chill in the fridge for 1 hour before baking.
Pre-heat the oven to 175°C and bake for 13 minutes, or until golden at the edges and slightly soft in the centre.
Allow to cool on the tray for 5 minutes, then transfer to a wire rack.
