In a large bowl, mix butter and chocolate hazelnut spread together until fully mixed.
Beat in sugar.
Add eggs and vanilla and continue beating until eggs are completely blended in.
In a separate bowl, mix flour, baking powder and salt.
Slowly add flour mixture into the chocolate mixture, blending until all flour is incorporated.
Cover and refrigerate for 2 hours to overnight.
Preheat oven to 350°F and line a cookie sheet with parchment paper
Drop cookie mix by scoopfuls unto prepared pan, about 2 inches apart
Bake in preheated oven for 13-15 minutes for large scoops, 8-9 minutes for small scoops.
Remove from oven and let cool on pan for 2 minutes before transferring to cooling racks.
Store in an airtight container for up to one week.