Preheat oven to 325 degrees. Line a cookie sheet with parchment paper set aside.

Melt chocolate in a saucepan over the lowest heat possible. Stir continuously until all chocolate is melted. Remove from heat and cool completely.

Sift together flour, baking soda and salt. Set aside.

In a large bowl beat butter, brown sugar and granulated sugar until creamy. Beat in vanilla. Beat in eggs one at a time. Beat in melted chocolate.

Slowly mix in dry ingredients. Batter will be thick.

Fold in chocolate chips. (Note: At this point, if dough seems too soft to work with, you can refrigerate for 30 minutes)

Drop rounded tablespoonfuls of dough onto prepared cookie sheet, taking care to make sure they are all the same size. Press down to flatten slightly.

Cook 8-10 minutes or just until set. Remove from oven. Allow to cool on cookie sheet for 2 minutes. Remove to cooling rack to cool completely.

To make the cream, whip cream, mascara and sugar in a bowl until peaks form. Gently fold in Nutella. Mixture will be light and fluffy.

Keep refrigerated until ready to use.

To assemble, with the bottom of a cookie facing up, spread a thin layer of Nutella cream on the flat side of one cookie. Place another cookie on top. Repeat with remaining cookies and cream.

Serve. Keep uneaten cookies refrigerated to keep cream from melting.