Buttery and crisp, these Layered Chocolate Chip Cookies will literally melt in your mouth. Reminiscent to those favorite bakery-style cookies, they are the 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.
Most times, the differences between chocolate chip cookies come down to mix-ins or butter/sugar ratio. Some melt butter for a crispier result, others like more brown sugar for a denser cookie. Baking is truly a science.
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.
Once the dough has been chilled and divided, I roll each half out, then layer one on top of the other. Dust with some flour and roll the layers out together. Cut the cookies out with a rounded cutter or glass and bake.
The result leaves you with a buttery crisp cookie, and when you break one in half, you'll get a nice 'snap'. Furthermore, if you decide to chill the cookie dough longer than thirty minutes, you'll get a more layered interior...almost like a pastry dough- but cookie form.
These cookies are unlike any other homemade chocolate chip that I've made in the past. They remind me of the large bakery-style cookies I would get as a child. They are sweet, a little more crisp than other CCCs, but so, SO good. Best served with a hot cup of tea or coffee. Enjoy!
More Chocolate Chip Treats to Love
- Brown Butter S'mores Chocolate Chip Cookies - Soft, chewy, sweet, and gooey- these S'mores inspired Chocolate Chip Cookies are pretty damn irresistible and for good reason. They boast of nutty browned butter, marshmallows, bits of graham crackers, and lots of dark chocolate sprinkled throughout.
- Chewy Peanut Butter Chocolate Chip Cookies - These cookies feature one of my absolute favorite flavor pairings - peanut butter and chocolate, combined with a decadently chewy, super-moist texture.
- Gluten Free Chocolate Chip Cookies - Keeping to the easy process of making cookies, this gluten free batch is still so simple to whip up in a snap. Not only is it free of gluten, but it is also nut free. They are thin and crispy but melt-in-your mouth delicious!
- Chocolate Potato Chip Cookies - Sweet, salty, crisp, yet soft inside, these Chocolate Potato Chips are a fun and delicious twist on the beloved Chocolate Chip Cookie.
Layered Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 18 cookies 1x
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
- In the bowl of a stand mixer with the paddle attachment, beat butter and sugar until whipped.
- Add shortening, egg yolks, and vanilla. Mix on low speed again until well combined.
- 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.
- 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).
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- 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).
- 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.
- 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.
- Serve and Enjoy!
Notes
Prep Time does NOT include Inactive Prep Time!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Enjoy with Love!
Moop Brown says
This recipe has my mouth watering and seems super unique- I've never seen cookies done like this before!
Addison says
You had me at melt in your mouth! These cookies have all the best flavors and textures. So yummy!
adriana says
These are the best chocolate chip cookies ever, made a batch and now I need to make more. My family loved them too.
Elaine says
Can't wait to make these!! My cookie jar is empty and I don't like finding no cookies when I just need to grab one! 🙂
Beth says
These cookies look so delicious and I hadn't known that if you layer them, they come out crunchier! I love how the chopped chocolate gives you bits of different sizes throughout the cookie, plus calling them CCC's.
Veronika says
These cookies look so delicious! I've never tried to make layered cookies before, but I love this idea!
Veronika Sykorova says
These look amazing! I've never tried layered cookies! Baking truly is a science, one small change, and the result is completely different! It's so much fun to bake.