In bowl of mixer, cream together butter and sugars on high speed until light and fluffy 3-4 minutes; add eggs one at a time, mixing well after each addition; scrap sides of bowl between each addition
Add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt; put mixer on lowest speed to stir dough until just combined; don’t overmix, only 30 seconds or less of mixing; stir in 1 cup of chocolate chips, save remaining 1/3 cups
Place dough in fridge for 30-60 minutes to chill; dough should be cold but not hard; it’ll be less sticky and won’t spread as bad
Preheat oven to 410F
Line two baking sheets with parchment paper or baking mats; scoop out 4.5 ounces of dough and flatten into a disc
Use a 1.5 tablespoon cookie scoop add 1.5 tablespoons of Nutella to the center of disc; wrap dough around Nutella and form ball; make sure Nutella is completely covered and no cracks in dough; repeat with remaining dough and Nutella
Place four dough balls on each baking sheet and space out 2 inches; press 5-6 chocolate chips on to the surface of each ball
Put baking sheet on middle rack of oven, place remaining dough in fridge; bake cookies for 11 minutes until cookie looks almost set, may be slightly darker in middle
Remove from oven, let cookies cool directly on cookie sheet to set; don’t remove before they are set or the cookies will break easier; let cookies cool at least 20 minutes
