Laminated Chocolate Chip Cookie Dough with Caramelized Layers Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">250g high-quality dark chocolate, roughly chopped (60-70% cocoa)</li><li class="ingredients-single-item">Flaky sea salt for finishing</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Stand mixer with paddle attachment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, baking soda, and salt until well combined. This even distribution of leavening agents will ensure your cookies rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, beat 170g of the cold cubed butter (reserving 55g for later) with both sugars on medium speed for about 2 minutes. The mixture will look somewhat crumbly but should start to come together. Using cold butter rather than room temperature is crucial for the lamination process as it creates distinct layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract. The mixture should now look smoother and more cohesive.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Fold in about two-thirds of the chopped chocolate by hand using a rubber spatula. Be careful not to overmix as this can develop too much gluten, resulting in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a piece of parchment paper and pat into a rough rectangle about 2cm thick. Cover with another piece of parchment and roll gently to even out. Refrigerate for 20 minutes to firm up slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the dough from the refrigerator. Take the remaining 55g cold butter and grate or thinly slice it. Distribute evenly over two-thirds of the dough rectangle, leaving one-third bare. Sprinkle half of your remaining chopped chocolate over the same area with the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Now for the first fold: Using the parchment paper to help you, fold the bare third of dough over the middle third (like folding a letter). Then fold the remaining third over the top, creating three layers of dough with butter and chocolate in between. Gently seal the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll the folded dough into a rectangle again, about 2cm thick. Rotate the dough 90 degrees, and repeat the letter fold one more time. These folds are creating the beautiful laminated layers that will caramelize during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Wrap the dough tightly in parchment paper and refrigerate for at least 2 hours, or preferably overnight. This resting period allows the flour to fully hydrate and the butter to solidify between the layers, which is essential for proper lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, preheat your oven to 190°C. Line baking sheets with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the dough from the refrigerator and cut into 16 equal squares (approximately 5cm each). Place the squares on the prepared baking sheets, leaving ample space between each (about 8cm apart) as they will spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Press the remaining chopped chocolate onto the tops of each dough square. Sprinkle lightly with flaky sea salt to enhance the flavor contrast between the sweet dough and rich chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 11-13 minutes, until the edges are golden brown and caramelized but the centers still look slightly underdone. This contrast creates the perfect cookie texture with crisp edges and soft middles. For even baking, rotate the pans halfway through the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the cookies to cool on the baking sheets for 10 minutes - they'll continue cooking from residual heat and firm up slightly. Then transfer to a wire rack to cool completely. As they cool, you'll notice the distinct caramelized layers and pockets where the butter created separation in the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>These cookies are best enjoyed the same day while the contrast between the crisp caramelized edges and softer center is most pronounced. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze the shaped dough for up to 3 months for freshly baked cookies anytime.</li></ol>