Posted by valuptuousvittles
I always wonder how those packaged cookies you see at places like Jimmy John’s, Pot Belly’s or even Walgreens look so perfect…all large, perfectly round and shaped, and so soft and chewy still?! Well, by George, I think I’ve got it! After years and years of trying different cookie recipes in a quest to find the ultimate, perfect looking and tasting cookies, I think I did it! I stole the method/idea for these cookies from a pin on pinterest and ran with it! This was a method I have never seen for baking cookies before…it consisted of stacking rectangles of dough on top of each other, with shaved chocolate in between the layers and then using a biscuit cutter to cut out perfect circles! The recipe for this was a bit more difficult than a standard cookie dough recipe but it was well worth it, let me tell you!
Perfect Chocolate Chip Cookies
- 2 cups flour
- 1 cup oats
- 1 t baking soda
- 3/4 t salt
- 1 cup butter,room temp
- 3/4 cup brown sugar
- 3/4 cup sugar
- 4 eggs, at room temp
- 1 t vanilla
- 3/4 – 1 bag peanut butter and chocolate chips (or all chocolate, whatever you prefer), chopped up
Whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, stopping to scrape down the sides of the bowl once or twice. Add the eggs one at a time, beating until combined, then add the vanilla. Slowly and on low-speed, add the dry ingredients, beating just until incorporated.
Divide the dough into three equal portions and try to shape each into same size rectangles as best as possible, then wrap in plastic wrap and refrigerate for at least 30 minutes. This might seem difficult because the dough will be somewhat sticky, but wrapping in plastic will help shape them.
Unwrap the dough rectangles. Place one on a lightly floured work surface. Sprinkle half of the chocolate evenly over the dough rectangle. Top with a second piece of dough. Sprinkle the remaining chocolate over the second piece of dough, then finally top with the third piece of dough. The tower of dough and chocolate will be tall, and chocolate may fall out the sides, that’s ok.
Dust the top piece of dough lightly with flour, then use a rolling-pin to gently roll the stack of dough and chocolate into a rectangle about 1 1/2 inches thick. Use a 2-inch round cutter to cut as many rounds as possible from the dough. Transfer the rounds to a parchment-lined or silpat lined baking sheet. (Flour the cutter as necessary if it’s sticking to the dough.) Gather the scraps of dough together into a 1 1/2-inch thick mound and cut additional cookies out.
Cover the baking sheet loosely with plastic wrap and refrigerate the unbaked cookies for at least an hour or two. You can leave them in the fridge this way for several days even and bake them off as you want/need!
Preheat oven to 375 F. Separate the cookies by at least 2-3 inches because these babies spread! Bake for 12 minutes. The centers will still seem really soft and under-baked, but that’s fine. They’ll set up as they cool.
I might have cooked mine a minute or so too long, the edges got a little crunchy for my liking, but the centers were still soft and gooey! The peanut butter added a wonderful element of surprise to an otherwise chocolate chip cookie and the oats add a great, chewy texture. I am so happy with this result, the extra work is well worth it in my opinion!!