Imagine the countertop of your favorite bakery piled high with generous stacks of crunchy cookies marbled with sheets of chocolate. Now imagine that in your very own kitchen. These beauties are worth the extra effort you put into them. The layered chocolate provides unparalleled texture, flavor, and a bakery-style finish that will make you very proud to call these your chocolate chip cookies.–Sarah Copeland
LC Dramatic License Note
Okay, these cookies may not literally contain a thousand layers, but you gotta give the author credit. That title creates drama, yes? And though we’re not often prone to hyperbole or hype, this is one instance where we felt it was warranted. As one of our testers said, “This is not your traditional chocolate chip cookie. This is a very special cookie.” We’ll say. Chocolate in the form of bittersweet shards of varying sizes is layered, not stirred, into the dough, creating drama of an entirely unique sort as the flecks and chunks melt in your mouth, each at their own pace. As with most exceptional things, this requires a touch extra expenditure of effort and, truthfully, they make something of a mess while you’re assembling them. But if you swoon to chewy, gooey cookies with a divinely inspired ratio of rich, buttery cookie to melted chocolate, well, we assume by now you’ve stopped reading this note and skipped to the recipe. If not, just wait. You’ll see.
Thousand-Layer Chocolate Chip Cookie Recipe
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes about 20 cookies
- 2 1/4 cups all-purpose flour, plus more for the work surface
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt or table salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 4 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 9 ounces bittersweet chocolate (stashed in the freezer for ease of chopping)
- 1 large egg, lightly beaten, for brushing (optional)
- 1/4 teaspoon fleur de sel, for sprinkling (optional)
- 1. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- 2. Whisk together the flour, baking soda, and salt. Set it aside and forget about it for a moment.
- 3. With an electric mixer on medium-high speed, beat the butter and both sugars together until light and fluffy, about 3 minutes. Beat in the egg yolks, 2 at a time, followed by the vanilla.
- 4. With the mixer on low speed, beat the dry ingredients into the butter mixture until just combined. Stop and scrape down the bowl to make sure all the butter is evenly incorporated, then give the dough a final stir.
- 5. Divide the dough into 3 portions. Place each portion on a large piece of plastic wrap or parchment paper and pat it into a 4-by-6-inch rectangle. Wrap and refrigerate until chilled through, about 30 minutes. (This helps to set the butter and to make the dough easier to work with. Chilling the cookie dough also helps the cookies retain their shape during baking. Now you know the secret of many a bakery!)
- 6. Meanwhile, chop the chocolate into thin shards using a serrated knife.
- 7. Unwrap 1 portion of chilled dough and place it on a lightly floured work surface. Sprinkle half the chocolate evenly over the dough and top with another unwrapped portion of dough. Repeat with the remaining chocolate and dough to create a sort of towering triple stack of dough and chocolate. If any chocolate spills out the side of the slabs of dough, just poke the chunks back in place. Sprinkle the top of the dough lightly and evenly with flour and gently roll it with a rolling pin into a 9-by-6-inch rectangle about 1 1/2 inches thick, again tucking any wayward chocolate chunks back into place.
- 8. Using a 2-inch round cookie or biscuit cutter or a thin-rimmed glass, cut out 10 rounds of dough. Gently gather the scraps together, pat them lightly, and cut out as many cookies as you can.
- 9. Divide the cookies between the 2 prepared baking sheets, leaving about 3 inches between cookies. If desired, brush the top of each cookie with the beaten egg. Sprinkle each cookie with a few grains fleur de sel using a very light hand.
- 10. Bake until the cookies are set, 12 to 15 minutes. Let the cookies cool slightly on the baking sheet, about 3 minutes. Then transfer the cookies to a wire rack to cool completely or just slide the parchment paper and the cookies directly onto the cooling rack. Store in an airtight container for up to 4 days.
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