Mix chocolate hazelnut spread with almond butter, sugar and salt in a large bowl. Add egg, milk and vanilla and mix until smooth. Sift together flour, cocoa, baking soda and whisk to blend well. Add this to the wet mixture with the chopped hazelnuts and stir it in until just combined. The dough will be stiff.

Chill dough for 10 minutes - meanwhile preheat oven to 350 degrees F (180 degrees C). Line two large baking sheets with parchment paper.

Scoop heaped tablespoons of dough, roll into balls and place on prepared baking sheets. These spread a lot so space space them at least 2 inches apart. Bake for 9-11 minutes until dry and crackled on the surface. Transfer baking tray to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling. Serve with a giant glass of milk!