Layered Chocolate Chip Cookies

Buttery and crisp, these Layered Chocolate Chip Cookies will literally melt in your mouth. Reminiscent to those favorite bakery-style cookies, they are pinnacle of perfection.

I've learned over the years as a baker that Chocolate Chip Cookies are the equivalent to an Italian's pot of sauce. Ask anyone and they will tell you theirs is the best. Versatile, multi-dimensional, and let's be frank, there is no 'right' way to making a delicious cookie...or pot of sauce. Bold words to throw out there, especially into a community of passionate foodies, but deep down we all know it's true.

What sets today's recipe apart from any other is the technique. We divide the dough in half after letting it chill for a brief amount of time. I chill the dough for only twenty to thirty minutes, this way it is easier to handle when rolling out. If you wish to chill it longer your cookies won't expand quite as much during the baking process, leaving you with a thicker cookie. The choice is yours to make, either way, the result will be delicious.

Layered Chocolate Chip CookiesPhoto byLiving the Gourmet

Ingredients

• 1/2 cup unsalted butter
• 2 tablespoons shortening
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3 large egg yolks
• 2 teaspoons pure vanilla
• 1 3/4 cups AP flour, plus more for dusting
• 1/2 teaspoons baking soda
• Pinch of salt
• 1 cup chopped semi-sweet chocolate

Instructions

1. In the bowl of a stand mixer with the paddle attachment, beat butter and sugar until whipped.
2. Add shortening, egg yolks, and vanilla. Mix on low speed again until well combined.
3. Add flour, baking soda, and salt to the wet ingredients. Mix on low until just incorporated then add the chopped chocolate. Mixing once more until a soft dough comes together.
4. Shape the dough into a disk and wrap in clingfilm or wax paper. Refrigerate for at least 30 minutes (or up overnight if you are not making the cookies immediately).
5. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
6. On a lightly floured surface, divide the dough and roll each half out into a 15-inch circle. Carefully, layer the doughs on top of one another as pictured above. (It's easier if you roll the doughs out on a sheet or parchment).
7. Lightly flour the dough and roll out into ¼-inch thick. Using a round cookie cutter or glass, cut out the cookies. This recipes yields about a dozen and a half.
8. Bake the cookies for about 10 minutes until slightly golden around the edges. Let the cookies cool for a minute on the baking sheets before transferring them to a cooling rack otherwise they may break apart.
9. Serve and Enjoy!

**If you enjoyed today's cookies, visit Living the Gourmet for more easy and delicious recipes that you can print and save for free!