In a bowl whisk the flour, cocoa powder and baking soda together to fully combine and aerate them. Set the bowl aside. In the bowl of a stand mixer, combine the two butters and two sugars. Cream them together thoroughly with the paddle attachment until it is a light and fluffy mixture. Then beat in the chocolate hazelnut spread. Add in the eggs one at a time until they are completely mixed in. Then slowly add in the dry ingredient mixture until just combined. Turn off the mixer and switch to a rubber spatula to gently fold in the chopped up Ferrero Rocher chocolates.

Pre-heat the oven to 375 and line a baking sheet with parchment paper or a silicone mat. Use a 1.5 inch cookie scoop to scoop up perfect round portions of the batter. Spread the scoops out evenly onto the baking sheet and press each ball of dough down to flatten it into a nice disk. Bake the chocolate hazelnut cookies for about 15 minutes, until the edges just start to get crisp and they are cooked through. Take them out when they are done and let them sit for a few minutes to cool. Transfer them to a rack to finish cooling. Serve immediately and enjoy!