These are hands down the best chocolate chip cookies out there. They take a little longer but it is SO worth it!
**Nut Allergy Warning** this recipe contains hazelnuts. Click here for more information on Hazelnut allergies
World Peace Cookies
Now that I have that out of the way – gotta make sure everyone stays safe. In my house, we call these “World Peace” cookies. We’re fairly certain if we could get all the world leaders to sit down over a plate of these bad boys World Peace would be inevitable. These cookies take a little longer to make, but every step is worth it. I don’t remember where I got this recipe – if it’s yours, thank you from the bottom of my stomach. But when I tried these the first time I swore up and down I’d never make a boring old everyday chocolate chip cookie again. So what makes these cookies so different? Two things: Browned Butter and CHOCOLATE!
How do I brown butter?
Making browned butter is so easy and trust me, it DOES make a difference! Simply put your butter in a heavy saucepan over medium heat. It will start to foam, then crackle and pop and before you know it it will be golden and fragrant. You need to lightly whisk almost constantly and pay very close attention because it will burn rapidly. When you have that perfect amber color, pour it immediately into another bowl since it will continue to cook in the hot saucepan, and make sure you scrape out all those yummy cooked solids from the bottom.
What’s the difference between bittersweet and semisweet chocolate?
Bittersweet chocolate contains 70% cacao and has less sugar, whereas semisweet chocolate has 60% cacao. However, both of these chocolates can be interchangeable when used in baking, although bittersweet has a deeper flavor. I won’t go into all the different types of chocolate here but if you want to read more hop over to my German Chocolate Pie recipe.
How do I make the best chocolate chip cookies?
First, you’re going to need a lot of chocolate and a little patience. But good things come to those who wait, right? Standard Chocolate Chip Cookie ingredients for the most part. Eggs, sugar, butter, vanilla, flour, soda, and salt. For this recipe, you’ll need a little Greek yogurt, Nutella, three types of chocolate chips, and some coarse ground salt to top them off.
Whisk together the flour, baking soda, and salt in a bowl and set aside. Next, brown your butter. Check out the notes above and remember two things: keep an eye on it and remove it to another bowl to stop the cooking process.
When it’s nice and amber – set it aside.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low speed just until combined. The dough will be smooth, soft, and a bit glossy.
Fold in your chocolate chips and refrigerate for about 2 hours. Put the Nutella in the fridge too. I like using chips of different sizes, but that’s just a personal preference.
Preheat your oven and start making your cookies. I use an ice cream scoop to measure out my dough, and press if flat in the palm of my hand.
Put a nice dollop of Nutella in the middle. You can use a spoon, but using a piping bag (or ziplock bag) is so much easier.
Then keep folding the edges gently in over the Nutella until you form a ball. Make sure that all the seams are sealed so no Nutella leaks out during the baking process. Then place them on your cookie sheet at least 2 inches apart – more if you can.
Bake the cookies for 12-15 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle but will continue to cook once out of the oven. Cool the cookies on the sheets for at least 2 minutes. Sprinkle with a little sea salt and remove to a wire rack to finish cooling. The only thing left to do is grab a glass of ice-cold milk and ENJOY!!
Triple Chocolate Chip Cookies Stuffed with Nutella
- Stand or Electric Mixer
- Heavy saucepan
- Baking/cookie sheets
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (two sticks)
- 1 1/4 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon yogurt plain or vanilla
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 cup Nutella chilled
- Coarse sea salt for sprinkling
- Preheat the oven to 350℉.
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- Melt butter in a saucepan over medium heat. The butter will begin to foam and make a crackling sound. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent further cooking/burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all the chocolate chips.
- Chill the dough for at least an hour (2 hours is better) in the refrigerator.
- Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball (I suggest using an ice cream scoop). Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball. Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, seam side down, 2 inches apart.
- Bake the cookies about 12-15 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt.
- Transfer to a wire rack to cool completely.
- Repeat with remaining dough.
285g plain flour
4.25g baking soda (bicarbonate)
230g butter (unsalted)
245g brown sugar
50g granulated white sugar
1 whole egg plus one egg yolk
10mL vanilla essence
20mL plain or vanilla yoghurt
3 types of chocolate chips, any kind, totaling 300g
300g Nutella (chilled)
Coarse salt for sprinkling