Multiple Layered Chocolate Chip Cookies

Try this unique way of making chocolate chip cookies. Pile up a few parts of dough with layers of shard pieces of chocolate in between them and roll out this lofty stack of dough and chocolate. Honestly, doing this is a little bit complicated compared to the usual way but trust me, the results are divine worth it! The chocolate flavors are rooted so deeply in the dough. So yummy! Chocoholics will definitely love the richness of chocolate in these cookies.

Ingredients:

• 2 1/4 cups (280 g) all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup (150 g) packed dark brown sugar
• 3/4 cup (150 g) granulated sugar
• 4 large egg yolks, at room temperature
• 1 teaspoon vanilla extract
• 6 oz semisweet or bittersweet chocolate, chopped into shards
• 1 large egg, lightly beaten (for egg wash)
• 1/4 teaspoon fleur de sel (optional)

Procedure:

In a medium-sized bowl, stir together flour, baking soda and salt. Set aside. Beat together butter and both sugars in the bowl of your stand mixer fitted with the paddle attachment on medium speed for about 3-4 minutes until light and fluffy. Stop once or twice to scrape down the corners of the bowl and then continue beating. Beat in egg yolks, two at a time, until blended. Stir in vanilla. Set the mixer on low speed, and then slowly pour in the dry ingredients, beating just until combined or until a nice dough is formed.

Divide dough into three equal parts or weigh each part to make sure the dough is equally divided. Form each into a 4x6-inch rectangle. With a plastic wrap, wrap each rectangular dough and chill in refrigerator for at least 30 minutes.

Remove dough from refrigerator and unwrap them. Place one dough over a lightly floured countertop and then spread half of the chocolate evenly over the dough. Lay the second piece of dough on top of the chocolate layer. Top this second layer by sprinkling with the remaining chocolate, and then lastly lay the third piece of dough to finish.

You will form lofty layers of dough and chocolate. Lightly brush the topmost layer of dough with flour. With your rolling pin, smoothly roll the pile of dough and chocolate, forming it into a 9x6-inch rectangle with 1 1/2 inches thickness. Cut up your rolled out dough with your 2-inch round cutter to as many rounded portions as possible. Brush the cutter with flour if dough sticks to it.

Assemble these cut up rounded portions of dough onto a baking sheet lined with parchment paper. Gather the scraps of dough together as many as you can and form them into a 1 1/2-inch thick heap and cut our more cookies. Don’t mind how the heap of scraps looks like, cookies will still taste good. Place cookie cut outs onto baking sheet and wrap loosely with plastic wrap. Put these unbaked cookies in refrigerator for at least an hour or two or even up to 1-2 days if you want thick deeply-flavored cookies.

Preheat oven to 375 degrees F. If baking all the cookies at once, make sure each cookie is placed at least 2-3 inches apart from another cookie on the baking sheet. You may use a few baking sheets to separate some of the cookies. Brush the surface of the unbaked cookies with the stiffly beaten egg. If desired, dust with a few grains of fleur de sel.

Bake in preheated oven for 14-15 minutes, or until cookie edges are set. Rotate the baking sheets halfway through if you're baking the cookies in few baking sheets. Put the baking sheet(s) onto wire rack(s) and let newly-baked cookies cool for about 5 minutes. Take out cookies from baking sheets and move into the racks for complete cooling.

Serve warm or at room temperature!

Keep the leftover cookies in an airtight container for up to 4 days.