Seven-Layer Cookie Cookies
{makes 40-48 large cookies}
17 ounces cake flour
17 ounces bread flour
2 1/2 teaspoon baking soda
3 teaspoons baking powder
3 teaspoons kosher salt
2 1/2 cups unsalted butter, room temperature
20 ounces light brown sugar
16 ounces granulated sugar
4 eggs
4 teaspoons pure vanilla extract
1 1/2 pounds semisweet chocolate chips, chunks, wafers, or combination
1 pound combination of butterscotch chips, sweetened shredded coconut, and chopped pecans
for the glaze/topping:
2 1/4 cups powdered sugar
4 tablespoons sweetened condensed milk
2 tablespoons light corn syrup
2 tablespoons water
1 teaspoon vanilla extract
crushed graham crackers
fleur de sel
Sift together the flours, baking soda, baking powder, and salt. Set aside.
In a LARGE bowl of an electric mixer, cream the butter and sugars together until fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla.
In low speed, add in half of the flour, mixing just until incorporated. Repeat with the remaining flour. Stir in the mixins. (This is easier if you divide the dough into two bowls, mix half into each one, then put back into the big bowl.)
Cover the dough with plastic wrap and chill for at least 36 hours. (Alternately, scoop the dough into 3-ounce portions, then chill.)
After 36 hours, preheat oven to 350. Line two cookie sheets with parchment. Scoop the dough onto the cookie sheets anywhere from 2.5 to 3.5 ounces (I usually go with 3), but stick to one size per sheet for even baking. (I found it easier to loosen the dough with a spoon, then scoop it with a cookie scoop.)
Sprinkle with fleur de sel.
Bake for 16-19 minutes, depending on size. Bake until the edges are golden brown and the centers are set (but still soft). Let rest on the cookie sheet for 1-2 minutes, then remove to a cooling rack to cool completely.
Once cool, place in a single layer on rimmed cookie sheets. Make the glaze: whisk the powdered sugar, sweetened condensed milk, corn syrup, water, and vanilla together until smooth. Drizzle over the cooled cookies. Immediately sprinkle with crushed graham crackers and fleur de sel. Let the icing set for about 30 minutes before stacking or packaging.
for the full post and more photos: http://www.bakeat350.net/2018/09/seven-7-layer-cookie-cookies.html
