This weekend we were looking through a cookbook we received as a wedding gift and I noticed this amazing looking chocolate chip cookie recipe. They have an unusual method to make them, almost like a sugar cookie and they bake up big and somewhat flat.
The bittersweet chocolate means they aren’t overly sweet and I think they would be amazing with ice cream and maybe a little caramel drizzle.
Thousand Layer Chocolate Chip Cookies
from The Newlywed Cookbook by Sarah Copeland
1 cup unsalted butter, room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar
4 egg yolks
1 large egg
1 tsp pure vanilla extract
2 1/4 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp fine table salt
9 oz high quality bittersweet chocolate (I used 8 oz because they came in 4 oz bars and I didn’t want to buy 3 of them)
1/4 tsp fleur de sel
Cream the butter and both sugars together in stand mixer until light and fluffy. Beat in egg yolks, two at a time, then add vanilla.
In medium bowl whisk together flour, baking soda and salt. Add dry ingredients to wet and mix on low until just combined. Scrape bowl and then mix one more time to make sure everything is together.
Divide dough into 3 equal portions. Put each dough portion on large piece of plastic wrap and pat into 4-by-6 inch rectangle. Wrap and refrigerate until chilled, about 30 minutes.
Meanwhile, coarsely chop chocolate into thin shards using a serrated knife, set aside.
When dough is chilled, preheat oven to 375 degrees and line baking sheets with parchment paper.
Lay one portion of dough onto floured surface. Sprinkle with half the chocolate and top with another pice of dough. Repeat with remaining chocolate and dough until you have a slab of dough with two layers of chocolate. Dust lightly with flour and roll gently with a rolling pin until the dough is about 1.5 inches thick.
Using a 2 inch biscuit cutter or the top of a drinking glass, cut dough into rounds and place on cookie sheet, leaving about 3 inches between cookies. Lightly beat the egg and brush egg wash lightly on the tips of the uncooked cookies, sprinkle with fleur de sel.
Bake until the cookies are set, 12 to 15 minutes, rotating the sheets half way through baking. Let cookies cool slightly on baking sheet, about 3 minutes before moving to cooling rack. Let the baking sheets cool completely before using to bake the remaining dough.
Store in an airtight container for up to 4 days.