Preheat to 350°F. Line a baking sheet with parchment paper or a baking mat and set aside.
Cinnamon Sugar
In a small bowl add the granulated sugar and cinnamon. Stir to combine. Set aside. We will roll the cookie dough balls in this mixture before baking.
Freeze Nutella
Use a 1 T size cookie scoop and scoop Nutella onto a wax paper lined plate. Freeze for 10 minutes or until firm.
Make the Cookies
In the bowl of a stand mixer or using hand beaters, cream the butter, brown sugar and granulated sugar on medium speed for 2 minutes.
Add the eggs and vanilla extract and mix to combine. Use a rubber spatula to scrape down the sides of the bowl.
Add the flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Mix to combine.
Portion dough into 1/4 cup balls. Use a tablespoon sized measuring spoon (or your thumb) to create an indent in the center of each ball. Remove the frozen nutella from the freezer and place 1 Nutella round in each indentation, then roll the dough around the Nutella. And finally roll in the cinnamon sugar mixture.
Place 6 cookie dough balls per baking sheet. Press down gently on the cookie with the palm of your hand to create a very thick disk.
Bake for 11-13 mins or until the edges and tops are set and the centers are no longer shiny. Remove from the oven, let the cookies cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
Store these cookies at room temperature in an airtight container or Ziplock bag for 3-4 days or in the fridge for up to 7 days. To freeze, let the cookies cool completely before wrapping individually in plastic wrap then storing in an airtight container or Ziplock bag in the freezer for up to 2 months.