It’s that awesome time of the month again……2 SWEETIE PIES!! I love this day! One of my blogging besties and I swap blogs and surprise each other by baking/cooking from the other’s blog. Lizzy blogs at THAT SKINNY CHICK CAN BAKE! I have been fortunate because every single month, without fail, Liz’s recipes are always successful! Every one winds up in my repertoire of fabulous repeat recipes! This month was another winner….layered chocolate chip cookies! Just in time for the holidays!
Once again Liz, you have made us all smile with your fabulous recipe! Happy Holidays!!!
You can also visit Lizzie on:
Layered Chocolate Chip Cookies
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)
Instructions
- 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.
- 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.
Liz says
Aw, you always make me smile too (and your recipes!). Chocolate chip cookies are always the perfect choice!
Amira says
Thanks Danielle, Liz is one of my favorite food bloggers and seems that I will share her love for you and your recipes as well 🙂
Hugs & Cookies xoxo says
awwww thank you soooo much!!
jennifer says
These are chilling as I type!! All I can right now is that the dough is very tasty 😉
jennifer says
You are the best and i love your recipes but this one was not for me!!! To anyone trying this I highly suggest using parchment paper on top of the dough before you roll it out!! It was sticking like crazy for me. Ending up rolling into balls.
Hugs & Cookies xoxo says
I soooo appreciate your sweet comment and I am sorry these did not work out for you. Were they at least yummy in the end? I hope so!!!
Jennifer says
Yes very yummy as everything you post always is!!!! I can see why you loved this recipe and I may try it again… Looking forward to the next recipe!!
Hugs & Cookies xoxo says
Thanks so much!!!!