3/4 cup dark brown sugar
3/4 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
2 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
9 ounces bittersweet or milk chocolate chocolate, chopped into shards
Nutella - as much or as little as you want, optional but recommended
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, dark brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eqq yolks and vanilla; mix to combine.
- In another bowl, whisk together flour, baking soda and salt. With the mixer on low, add flour mixture and mix until just combined, scraping down sides of bowl as needed.
- Divide dough into three equal portions. Wrap each portion in plastic wrap and flatten slightly. Chill for 30 minutes.
- Unwrap one portion of chilled dough and place on a lightly floured work surface. Roll into a rectangle less than an inch think. Spread a thin layer of Nutella. Sprinkle with half the chocolate shards.
- Roll out the second portion of dough to a similar size and use to top the Nutella-and-chocolate coated layer. Spread another layer of Nutella on top and sprinkle with remaining chocolate shards. Top with last portion of dough, rolled out to a similar size as the first two portions.
- Lightly dust the cookie dough with flour and gently roll out dough to a rectangle, about 1 1/2 inches thick. Using a 2-inch-round cookie cutter, cut out rounds of dough. Cover and chill several hours or overnight.
- When ready to bake, preheat oven to 375 degrees F and line baking sheets with parchment paper. Evenly space dough rounds on baking sheets. Bake until cookies are set, 12 to 15 minutes. Cool for a few minutes on baking sheets, then transfer to a wire rack to cool completely.