You need these cookies in your life. Admittedly, they are a little bit of work and you have to wait for the cookie dough to chill but it will be all worth it in the end … I promise. The layering technique rewards you with melt in the mouth, beautifully textured cookies that are pretty hard to beat.
2.5 cups plain flour (plus extra to roll out dough)
3.4 tsp baking soda
1 tsp sea salt
220g unsalted butter, softened
1 cup brown sugar
1 tsp vanilla extract
4 egg yolks
250g dark chocolate buttons
Mix together flour, baking soda and salt until combined in a bowl.
Using a mixer, beat together the softened butter and sugar until creamy. Add the vanilla and then the egg yolks, one at a time. Then add the flour mixture. Beat until just combined.
Now, because there is a lot of butter in the recipe you’ll need a floured bench and possibly even more flour to bring the mixture together. Don’t be tempted to add too much though, just as much as you need to bring the mixture together without it being too sticky.
Portion the dough into 3 even pieces, wrap each in plastic wrap and refrigerate for 30 minutes.
While your waiting, make a cup of tea and line a baking sheet with baking paper and pre-heat oven to 190C.
Flour your bench with more flour and roll out one piece of dough until about 1 cm thick. Dot with chocolate buttons. Rollout the second piece to the same size and place on top of the chocolate button dotted first piece. Dot again with the chocolate buttons (same as before and then .. you guessed it, repeat with the third layer and remaining chocolate buttons.
Using a floured 3cm round cutter, cut out rounds of the dough, pressly firmly to cut through the chocolate. Bake in batches for 10 minutes or until the cookies are lightly golden. Cool and devour.
*This recipe was inspired by Sarah Copeland, author of The Newlywed Cookbook (Chronicle Books, 2011)