In a large bowl beat the butter and sugar until creamy approximately 2-3 minutes, add the vanilla and eggs, one at a time beating between each addition, add the flour, baking powder and salt, beat on low speed just until combined, stir in the chocolate chips.
Move the dough to a lightly floured flat surface and gently knead a few times to bring it together, wrap in plastic wrap and refrigerate for one hour.
Remove the dough from the fridge and form into small balls (a bit smaller than a golf ball), place the cookie dough balls on 1-2 parchment paper lined baking sheets, flatten them gently with a small lightly floured shot glass or small glass.
Pre-heat oven 350F (180C).
While the oven is pre-heating chill the cookie dough for approximately 15-20 minutes. Bake for 10-12 minutes or until golden. Let the cookies cool for 5 -10 minutes on the baking sheet, then move to a wire rack to cool completely.
Once the cookies are completely cool, fill them with Nutella, Peanut Butter filling or filling of choice or they can also be eaten plain if you prefer.
PEANUT BUTTER FILLING
In a medium bowl whisk the powdered sugar for approximately 1 minute, add peanut butter, milk and cream, continue mixing until smooth. If too thin then add more powdered sugar.
If you want to make the recipe with half the cookies as double chocolate, then to half the dough just before it is completely mixed, add one tablespoon of sifted unsweetened dutch processed cocoa.You can use any type of chocolate chips you prefer, including mini or regular size.If you prefer you can use jam, frosting of choice such as a buttercream frosting, a chocolate ganache, marshmallow creme or why not make bigger cookies and fill them with ice cream!?The cookie dough can be made in advance it will keep in the fridge for up to three days, be sure to wrap well in plastic wrap or place in an airtight container. You can also freeze it in a freezer bag or container for up to two months. The peanut butter filling can be made one day in advance, store in the fridge covered.