Place the pie plate you will use for baking on top of a piece of parchment paper and use a pencil to trace the outline of the bottom of the plate. Set parchment paper aside.
In a stand mixer with the paddle attachment in place, cream together the butter and sugars at medium speed for 2 minutes. Add the egg and vanilla and mix an additional minute.
In a separate bowl, whisk together the flour, salt and baking soda. Add to wet ingredients and mix to combine.
Stir in chocolate chips and set aside.
Roll our pastry dough and line your pie plate. Trim and flute edges as desired. Cover with plastic wrap and refrigerate.
Take the parchment paper on which you traced an outline of the pie plate and place it, traced-side town, on the counter. You will be able to see the outline through the paper, but the pencil markings will be touching the counter not the topping.
Scoop the hazelnut spread into the center of the parchment circle and spread out evenly to fill in the entire shape. Freeze 10 minutes, remove from freezer, spread Dulce de Leche over the top, and return to the freezer for another 10 minutes.
Preheat oven to 350 degrees F.
Remove frozen hazelnut and Dulce de Leche disc from the freezer and carefully peel it off the parchment paper. Lay the disc in the pie crust. Add the cookie dough and gently press in about halfway up, reserving any remaining dough (if there is any) for cookies.
Bake for 20 to 30 minutes or until the top is golden brown and the center is almost set.
Remove from the oven and sprinkle with sea salt flakes. Allow to cool for about 30 minutes and then slice and serve with ice cream and toppings.
Recipe courtesy of Cade and Carrian Cheney's book Our Sweet Basil Kitchen.