Even though I thought I found my perfect chocolate chip cookie ago ages, I always open to trying new things / complicated. So when I saw my friend Siri posted a cookie recipe chocolate chip which involved 3 layers of cookie dough in chopped chocolate between I was intrigued. What would happen with all these extra steps? And would it be worth the extra work? I had of course to know ...
Although the process takes a little longer than normal cookies chocolate chips, it's still pretty easy. The dough is divided into three sections and cooled for half an hour. Then each layer is topped with chopped chocolate and the whole mass is deployed. Using a round cookie cutter, cookies are formed that have perfect layers of chocolate and dough through. They are also uniformly round and so they look straight out of a bakery!
And if things are not complicated enough- before cooking you brush the tops with beaten egg and sprinkle with sea salt. (I for some reason any thought you were just supposed to brush the top with a yellow which is why the mine if air yellow- oops!) the washing of eggs adds a beautiful golden glow and I do not have to tell you what bits sea salts added. ;)
Overall- I think they were definitely worth the extra effort. The recipe is wonderful on its own, using all the egg yolks and dark brown sugar makes these crisp on the edges and so soft in the center. They remind me quite in the taste and appearance of the famous chocolate chip cookies you get at City Bakery in New York. (If you have not been, it is a must stop when you visit!) Although I will keep my other recipe around a fast standby mode, it will definitely make an appearance in my kitchen again!
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Layered Chocolate Chip Cookies
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
¾ cup dark brown sugar packed
¾ cup granulated sugar
4 large egg yolks, room temperature
1 teaspoon pure vanilla extract
2¼ cups all use more over working surface
¾ teaspoon baking soda
¾ teaspoon fine sea salt or table salt
9 ounces bittersweet chocolate
1 large egg, lightly beaten
¼ teaspoon sea salt coffee (optional)
Instructions
Preheat oven to 375 degrees. Line two baking paper plates parchment or Silpat; put aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat the egg yolks, two at a time; add vanilla and mix.
In a large bowl, whisk together flour, baking soda and salt. With the mixer on low, add the flour mixture; mix until just combined. Scrape the bowl and mix. Paste
Divide into three equal parts. Wrap each portion of a film and transfer to plastic refrigerator; let cool for 30 minutes.
Meanwhile, using a serrated knife, coarsely chop the chocolate into thin pieces. Put aside. (I chopped in chunks- mine but will try to shave more next time)
Unpack a portion of chilled dough and place on a lightly floured work surface. Flatten slightly.
Sprinkle half the chocolate and top with a second portion of dough cooled. Sprinkle with chocolate and the above remaining with the remaining portion of the dough.
lightly dust with flour and gently roll dough to a rectangle 9-by-6-inch, about 1 ½ inches thick. Using a knife 2 inch round, cut 10 turns paste. Gather the scraps and lightly tap in another rectangle 1 ½ inch thick and cut out the remaining cookies.
Place on prepared baking sheet about 3 inches apart and brush with beaten egg. Sprinkle sea salt, if desired.
Transfer to the oven and bake cookies until cookies are set, 12 to 15 minutes, the passage of the top baking sheets down halfway.
Let the cookies cool slightly on the plates, about 3 minutes before transferring to wire racks to cool completely. Cookies can be stored in an airtight container up to 4 days.
3.5.3208
rec ipe seen on Siriously via Delicious Sarah Copeland "The Newlywed Cookbook."
