Even though I thought I discovered my perfect chocolate chip cookies ages ago, I’m always open to trying new things/complicating them. So, when I saw my friend Siri posted a chocolate chip cookie recipe that involved 3 layers of cookie dough with chopped up chocolate in between I was more than intrigued. What would happen with all these extra steps? And would it be worth the extra work? I of course had to find out…
Though the process takes a bit longer than normal chocolate chip cookies, it’s still pretty easy. The dough is divided into three sections and chilled for a half hour. Then each layer is topped with the chopped chocolate and the whole mass is rolled out. Using a round cutter, cookies are formed that have perfect layers of chocolate and dough throughout. They are also so uniform and round that they look straight out of a bakery!
And if things aren’t complicated enough- before baking you brush the tops with a beaten egg and sprinkle with sea salt. (I for some reason thought you were just supposed to brush the top with a yolk which is why mine look so yellow- oops!) The egg wash adds a nice golden shine and I don’t have to tell you what the bits of sea salts adds. ;)
Overall- I think these were definitely worth the extra effort. The recipe on its own is wonderful, using all egg yolks and dark brown sugar which makes these perfectly crisp on the edges and so chewy in the center. They remind me very much in both taste and look of the famous chocolate chip cookies you get at City Bakery in NYC. (If you haven’t been it’s a must stop when you visit!) Though I will keep my other recipe around for a quick standby, these will absolutely be making an appearance in my kitchen again!
Ingredients Instructions
http://www.the-baker-chick.com/2012/11/12/layered-chocolate-chip-cookies/
Overall, a good chocolate chip cookie recipe. I made mine a bit small (made 41). Also loved how the dough was really light and creamy. Next time, I would either make sure that my chocolate shavings reach right to the edge of each layer, or double over the dough a couple of times to make sure that the chocolate is evenly dispersed. Also would say closer to 10-12 min in oven (I prefer chewier cookies over crunchy). Egg finish is a nice touch!
These do look amazingly good! I am pinning this!
Holy moly, now that’s a cookie! Please share at Foodtastic Friday!
These look incredible. Absolutely incredible. I’ve been invited to a cookie exchange, and now I know what I’ll be bringing!
Oooh, I made these a few months ago and just loved them so much! They had the perfect texture for me. Definitely worth the extra effort :)
I just made these cookies, Audra. They are splendid!
Please send some to me Audra. I’m in a sad mood and could use a whole batch :D
Wow, these look fantastic, really! I love the giant chunks of chocolate spread our, and the texture looks amazing! I’m going to have to save this recipe for later.
I need to try these!
Holy cow, girl, these are amazing. Why have I never thought to do this before!?
Whoa. You are a genius!! These sound awesome.
I’ll be trying this one very soon. Just made the Tollhouse cookies this past weekend, so will “jazz” it up next time – sounds YUMMY. THANKS!
What a crazy technique! I’ve read through so many chocolate chip cookies recipes but I haven’t come across this technique before and I certainly never thought to add egg wash. I will most certainly give this recipe a go!