Grease and line the bottom of an 8-inch springform pan.
Beat together the butter and sugars in a large bowl until light and then add the eggs, one at a time, whisking between each addition.
Add the vanilla and then sieve in the flours, baking powder and salt, and stir to combine.
Add the chocolate chips and mix again to incorporate.
Place about three-fourths of the cookie dough into the pan and press down, working the dough up the sides so you are left with a slight depression in the middle of the dough.
For the brigadeiro, add the condensed milk, butter, Nutella and cocoa to a medium saucepan and set over low heat. Stir to combine and then turn the heat up slightly, continuing to stir until the mixture thickens slightly and leaves a 3 second gap when you drag a wooden spoon through it.
Leave to cool for 10 minutes then pour this mixture into the depression in the cookie dough.
Cover the brigadeiro with the remaining cookie dough and place the whole cookie into the fridge for 1 hour.
Preheat the oven 350 degrees, and place the cookie into the oven for 1 hour.
Remove from the oven and leave to cool for 10 minutes in the pan, then remove from the pan and allow to cool at least another 20 minutes before serving.