Thousand Layer Cookies

Feel the difference so you will taste repeatedly

INGREDIENTS

1 cup of butter, unsalted, and at room temperature
1 cup of pink sugar
¾ glass of granulated sugar
1 egg, plus 1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup of bread flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups of chocolate milk, finely chopped (good quality, at least 35% cocoa solids)
A pinch of sea salt

INSTRUCTIONS

Preheat the oven to 350 degrees.
In a stand mixer bowl equipped with paddle pads, butter cream and both sugars at moderate to mild and smooth speeds, about 3 to 4 minutes. Next, add all the eggs and egg yolks then beat until mixed, followed by vanilla. With a low mixer, gradually add the dry ingredients, shake until added.
Divide the dough into 3 equal pieces and shape each into a 4 × 6 inch rectangle. Wrap the suggested wrap and chill for at least one hour.
Remove from the refrigerator and unwrap the dough. On a slightly sprinkled work surface, place 1 rectangular dough and sprinkle half of the chocolate evenly over the square. Sprinkle with the second batter and sprinkle the remaining chocolate over the second batter, then finally add the third batter.
Clean the top half of the mixture with flour, then roll the dough stack gently until it is 1½ inches thick. Use a 2-inch round cutter to cut as many turns from the dough as possible. Transfer the round to a baking sheet lined with baking paper, place 2 inches apart to spread. You can collect all the remaining dough into mounds and cut additional cookies.
Cover the pan loosely with a suggestion wrap and chill the cookie for at least an hour.
Bake for 9 to 10 minutes until the edges of the cookie are set. The centers will look very soft and undercooked, but they will be ready when they are cold. Allow the cookies to cool for about 5 minutes before transferring them to a wire rack until it has cooled completely.

Lokasi:

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