Layered Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 3/4 tsp Baking soda
  • 9 oz Bittersweet chocolate
  • 3/4 cup Brown sugar, dark
  • 2 1/4 cups Flour
  • 1/2 Salt
  • 3/4 cup Sugar
  • 1 Sugar, coarse
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1 cup (2 sticks) butter, at room temperature
• ¾ cup dark-brown sugar
• ¾ cup sugar
• 4 large egg yolks, at room temperature
• 1 teaspoon vanilla extract
• 2¼ cups flour
• ¾ teaspoon baking soda
• ½ salt
• 9 ounces bittersweet chocolate, chopped into thin shards with a serrated knife
• Coarse sugar, for dusting (optional)

Directions

• Line two baking sheets with parchment paper and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 3 minutes. Add egg yolks and vanilla and mix to combine.
• In another bowl, whisk together flour, baking soda, and salt. With the mixer on low, add flour mixture and mix till just combined, scraping down sides of bowl if needed
• Divide dough into three equal portions. Wrap each portion in plastic wrap and flatten slightly. Chill for 30 minutes.
• Preheat oven to 375º.
• Unwrap one portion of chilled dough and place on a lightly floured work surface. Roll into a rectangle less than an inch thick. Sprinkle with half the chocolate. Roll out the second portion of dough to a similar size and use to top the chocolate coated layer. Sprinkle with the remaining chocolate and top with the last portion of dough, rolled out to a similar size as the former portions.
• Lightly dust the cookie dough with flour and gently roll out dough to a rectangle, about 1½ inches thick. Using a 2-inch-round cutter, cut out rounds of dough. Place on prepared baking sheets about 3 inches apart and sprinkle with coarse sugar, if desired. Pat any scraps together gently and cut more rounds of dough.
• Bake until cookies are set, 12 to 15 minutes. Cool for a few minutes on baking sheets, then transfer to a wire rack to finish cooling.