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Layered Chocolate Chip Cookies


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5 from 13 reviews

  • Author: Living the Gourmet
  • Total Time: 20 minutes
  • Yield: 18 cookies 1x

Ingredients

Units Scale
  • 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
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