Combine butter, brown sugar and sugar in the bowl of an electric mixer. Beat on medium speed for 3 minutes until lightened in color and fluffy.
¾ Cup Vegan Butter, ⅔ Cup Light Brown Sugar, ⅔ Cup Sugar
Add the egg, egg yolk and vanilla. Beat about 60 seconds more until the egg is incorporated. Scrape down the bowl.
1 Egg, 1 Egg Yolk, 2 teaspoons Vanilla
Add the flour, baking soda and salt. Turn the mixer to the lowest setting and stir until the dry ingredients are just combined.
¾ teaspoon Salt, ½ teaspoon Baking Soda, 1 ¾ Cups Gluten Free 1-to-1 Flour Blend
Add chocolate chips and chopped hazelnuts. Stir until they are evenly incorporated.
1 Cup Roasted Hazelnuts, ¾ Cup Allergen Free Chocolate Chips
Line a 9x9 baking pan with parchment paper.
Spread about 60% of the cookie dough into the lined pan. The dough is a bit sticky, so I use an offset spatula to get it into an even layer.
Dollop the hazelnut spread on top of the dough. Spread it around a little to make a nice layer.
½ Cup Chocolate Hazelnut Spread
Dollop the remaining cookie dough on top of the hazelnut spread. You don't need to smooth it out as it will melt in the oven.
Bake for 30-33 minutes. I check mine after 20 minutes and if it's already brown, I lightly cover with a piece of aluminum foil to prevent it looking burnt on top. The bars will be done when the edges are golden brown and the center no longer jiggles.
Cool before slicing.