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
