Layers of Love Chocolate Chip Cookies
From: 
 
Makes 20 cookies
INGREDIENTS
  • 1 cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 4 large egg yolks at room temperature
  • 1 large egg, lightly beaten, for brushing
  • 1 teaspoon pure vanilla extract
  • 2¼ cup all-purpose flour plus more for dusting
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 9 ounces semisweet chocolate
  • ¼ teaspoon fleur de sel
DIRECTIONS
  1. Heat the oven to 375˚F. Line two baking sheets with parchment paper.
  2. Cream butter and sugars together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolks, two at a time, followed by vanilla.
  3. Whisk together the flour, baking soda and salt. Mix in dry ingredients into butter mixture on low speed. Stop and scrape down the bowl to make sure all the butter is evenly incorporated.
  4. Divide the dough into 3 portions. Put each dough portion on large piece of cling wrap, and pat into a 4” x 6” rectangle. Wrap and refrigerate on a flat shelf in the fridge for about 30 minutes. (This helps to set the butter and make the dough easier to work with. Chilling cookie dough also helps cookies/biscuits keep their shape when they bake.)
  5. Coarsely chop the chocolate using a serrated knife. Set aside.
  6. When the dough is chilled, lay one portion on a lightly floured counter top. Sprinkle with half of the chocolate and top with another piece of dough. Repeat with remaining chocolate and dough until you have a slab of dough with two layers of chocolate. Dust lightly and evenly with flour and roll gently with a rolling pin into a large 9” x 6” rectangle that’s about 1½”.
  7. Using a 2” round cookie or biscuit cutter cut out ten rounds of dough. Gather the scraps together, pat lightly, and cut out remaining cookies. Divide half of the cookies between the 2 prepared baking sheets, leaving about 3” between cookies since they will spread. Brush the tops of each cookie with the beaten egg, and  sprinkle with a few grains of sea salt.
  8. Bake until the cookies are set, 12 to 15 minutes, switching the sheets halfway through top to bottom if you’re baking two sheets at a time. Let cookies/biscuits cool slightly, about 3 minutes, then transfer the cookies to a wire rack to cool completely. Let the baking sheets  cool completely before using to bake the remaining dough (lining with more parchment/baking paper if needed). Bake as directed, switching sheets top to bottom half way through baking, and cool.
Recipe by Flavor and Friends at http://flavorandfriends.com/layers-of-love-chocolate-chip-cookies/