Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, mix the chocolate hazelnut spread with the egg until smooth. Add the flour, and mix well until combined.

Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Sprinkle the chopped hazelnut on top.

Bake in the preheated oven for 8-12 minutes or until cookie edges have set and the cookie tops are slightly cracked. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.