Thousand-Layer Chocolate Chip Cookies

These thousand-layer chocolate chip cookies are made from just about the same ingredients as their compatriots. The difference, though, (and it’s a significant one) is portions of dough are stacked on top of each other to create layers of flavor and texture. The tops are then sprinkled with fleur de sel. The resulting treats are flat, crispy, and chewy.

Stack of 10 chocolate chip cookies, each topped with sea salt on an aqua piece of wood

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.–Renee Schettler

Thousand-Layer Chocolate Chip Cookie

Stack of 10 chocolate chip cookies, each topped with sea salt on an aqua piece of wood
These thousand-layer chocolate chip cookies are made from just about the same ingredients as their compatriots. The difference, though, (and it's a significant one) is portions of dough are stacked on top of each other to create layers of flavor and texture. The tops are then sprinkled with fleur de sel. The resulting treats are flat, crispy, and chewy.
Sarah Copeland

Prep 30 mins
Cook 30 mins
Total 1 hr 30 mins
Dessert
American
20 cookies
282 kcal
5 / 3 votes
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Ingredients 

  • 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 oz) 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)

Directions
 

  • Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  • Whisk together the flour, baking soda, and salt. Set it aside and forget about it for a moment.
  • 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.
  • 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.
  • 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!)
  • Meanwhile, chop the chocolate into thin shards using a serrated knife.
  • 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.
  • 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.
  • 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.
  • 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.
Print RecipeBuy the The Newlywed Cookbook cookbook

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Notes

*What is fleur de sel?

Traditionally (but not exclusively) from the French coast of Brittany, fleur de sel is collected from the salt that rises to the surface of shallow pools of seawater. It's expensive, yes. Because it's harvested by hand skimming and only forms under very specific weather conditions, it's unlike most other salts available. You can, however, find flake salts from other parts of the world that will be similar. The appearance and flavor of fleur de sel (and the price) means that it's mostly used as a garnish or finishing salt for recipes like these cookies. A little goes a long way.

Show Nutrition

Serving: 1cookieCalories: 282kcal (14%)Carbohydrates: 33g (11%)Protein: 3g (6%)Fat: 15g (23%)Saturated Fat: 9g (56%)Trans Fat: 1gCholesterol: 71mg (24%)Sodium: 139mg (6%)Potassium: 109mg (3%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 351IU (7%)Calcium: 26mg (3%)Iron: 2mg (11%)

Recipe Testers' Reviews

This is not your traditional chocolate chip cookie. This is a very special cookie. At first, the thought of rolling out chocolate chip cookie dough seemed a bit unnatural. But it rolled out well. When it was time to layer the dough and chocolate shards, it occurred to me there is a lot of chocolate in 9 ounces worth of bars! The chocolate shards spilled out the sides of the rectangle dough towers. So I just picked up the shards and placed them back in between the layers. I obediently glazed the top of each cookie and sprinkled it with salt.

These cookies baked up to a good size, approximately 4 inches in diameter and 1/3 to 1/2 inch thick. They are beautiful with the glaze and the flavor is fantastic. They have a great texture—a good crispness on the outside and chewy (but not raw) on the inside. The amount of chocolate is just right for a cookie with great depth of flavor and a good balance between cookie dough and chocolate. The sprinkle of salt was a great addition—don't skip that step!

Perhaps not a thousand layers, but a lot of layers nonetheless. These cookies come together quickly. The only tricky part is rolling the dough and keeping the yummy bits of chocolate from rolling out from between the layers. Also, because the dough is quite thick (about 1 1/2 inches) it’s a little difficult to get the bottom layer to roll to the same size as the other two layers. One has to push down with the rolling pin while being careful not to squash down the top layer.

I opted to skip the egg wash and fleur de del sprinkle. I got perfectly even, thickly layered cookies with bits of chocolate studded throughout. Great taste, great crunch. This recipe does take more time than your average chocolate chip cookies. Chilling the dough combined with cutting out the cookies led to perfectly sized and shaped cookies with great taste and texture. Is it worth the work? Give it a try and be the judge. My tasters thought so.


Originally published February 1, 2013

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Comments

  1. Wow, I think I’ve found the recipe for that chocolate chip cookie that I had many, many, many years ago on a job interview. My first job interview, straight out of college. It was a day long interview (yes, 7 hours of talking…those scientists and engineers were definitely serious about the job). Anyhoo, lunch was served and this chocolate chip cookie was dessert. It had these layers (shards) of chocolate. Incredibly good without being so fussy. Fifteen years later, it’s still my ideal chocolate chip cookie. Guess I’m going to have to try this recipe this weekend.

    1. Hi ATNiel, fingers crossed that this is that long lost recipe- if not, I bet it might be your new favorite!

    1. Not a problem, Abbe. Hopefully, our testers were able to give you some insight into this quite different cookie recipe.

  2. Sara, the dough looks great and you say they are chewy and gooey. But the final product shows what looks like a thin and crispy? And the technique is definitely unique. Would they qualify as a chewy and gooey-really? Just wondered as that is what I prefer but didn’t want to go to the trouble if they were thin and crispy. Hope I’m making sense!

    1. Hi Abbe, have a look at what our testers had to say. They seem to be a perfect combination of crisp and soft. Let us know if you try them.

  3. Question about the directions: Is it correct to roll the stack of dough to 1 1/2 inches thick? The cut cookies in the slide show surely do not look that thick.

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