Kitchen Corner
June 9, 2026
You will need:
9 tablespoons unsalted butter, softened
3/ 4 cup light brown sugar, packed
1 teaspoon fine salt
1/ 4 teaspoon baking soda
1 large egg
1 tablespoon vanilla extract
1 1/ 2 cups all purpose flour
1 1/ 4 cups semisweet chocolate chips
3 cups buttercream for assembly
Method:
Add the butter, light brown sugar, salt and baking soda to your stand mixer bowl fitted with the paddle and mix on low to combine. Raise the speed to medium and mix until smooth and fluffy, about 1-2 minutes. Scrape the bowl as needed. Add the egg and the vanilla, mix on low to break up the egg and then beat on medium until fluffy, about one minute. Add the flour and chocolate chips and mix on low until combined. Scrape the bowl and mix for another few seconds. Wrap the bowl and chill the dough for at least 4 hours or overnight. To bake, preheat the oven to 325*F with a rack in the center and line 3 pans with parchment. Divide the dough into three 8-ounce portions. Press one portion of dough into a 5” circle in the center of one of the lined pans and bake until the edges are set and golden and the centers are fully puffed but pale, 18-22 minutes. Refrigerate the remaining dough while the first bakes and repeat to bake all 3 portions. Reshape as needed with a spatula to round the cookies as soon as they are finished baking. Cool completely. To assemble- choose your favourite cookies as the top and stack on top of a second cookie. Slice with a firm downward motion to create the desired number of slices, then set aside. Place the 3rd solid cookie on a serving platter and top with 1 cup buttercream. Set aside the top cookie and place the second cookie on top of the buttercream. Add another layer of buttercream and then the top cookie, placing it so that the cuts in the layers are aligned. Use the remaining buttercream to decorate the top as desired.
