Thousand-Layer Chocolate Chip Cookies

Thousand-Layer Chocolate Chip Cookies

Reprinted from The Newlywed Cookbook with permission from Sarah Copeland and Chronicle Books

http://saltandwind.com/recipes/270-thousand-layer-chocolate-chip-cookies-recipe
Thousand-Layer Chocolate Chip Cookies | http://saltandwind.com 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 ...
Skill
Course
Cuisine
Ingredients
9
Hands-On Time
20 minutes
Total Time
1 hour, 10 minutes
Yield
20 cookies
Servings
-
Diet
Thousand-Layer Chocolate Chip Cookies | http://saltandwind.com
Skill
Intermediate
Course
Dessert
Cuisine
American
Ingredients
9
Hands-On Time
20 minutes
Total Time
1 hour, 10 minutes
Yield
20 cookies
Servings
-
Diet
Vegetarian
Thousand-Layer Chocolate Chip Cookies | http://saltandwind.com

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 cookie. 

Ingredients

  • 1 cup unsalted butter

    room temperature

  • 3/4 cup unrefined cane sugar
  • 3/4 cup packed brown sugar
  • 4 large egg yolks

    at room temperature, plus 1 large egg, lightly beaten, for brushing

  • 1 teaspoon pure vanilla extract
  • 2 1/4 cup all-purpose flour

    plus more for dusting

  • 3/4 teaspoon baking soda
  • 3/4 teaspoon Sea salt
  • 9 ounces bittersweet chocolate

Instructions

Heat the oven to 375˚F/190°C/gas 5. Line two baking sheet/trays with parchment/baking paper. Cream butter and both sugars together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolks, two at a time, followed by vanilla. 

Whisk together the flour, baking soda/bicarbonate of soda, and salt. Stir dry ingredients into butter mixture on low speed until just mixed. Stop and scrape down the bowl to make sure all the butter is evenly incorporated and give the dough a final mix.

Divide the dough into 3 portions. Put each dough portion on large piece of plastic wrap/cling film, and pat into a 4-by-6-in/10-by-15-cm rectangle. Wrap and refrigerate on a flat shelf in the fridge until well chilled, about 30 minutes. Meanwhile, coarsely chop the chocolate into thin shards using a serrated knife. Set aside. 

Tip

This helps to set the butter and make the dough easier to work with. Chilling cookie dough also helps cookies/biscuits keep their shape when they bake, the secret of most fine bakeries!

When the dough is chilled, lay one portion on a lightly floured countertop. Sprinkle with half of the chocolate and top with another piece of dough. Repeat with remaining chocolate and dough until you have a slab of dough with two layers of chocolate. Dust lightly and evenly with flour and roll gently with a rolling pin into a large 9-by 6-in/23-by-15-cm rectangle that’s about 1 1/2 in/ 4 cm thick. 

Using a 2-in/5-cm round cookie or biscuit cutter or a thin rimmed glass, cut out ten rounds of dough. Gather the scraps together, pat lightly, and cut out remaining cookies. Divide half of the cookies/biscuits between the 2 prepared baking sheet/trays, leaving about 3 in/7.5 cm between cookies/biscuits since they will spread. Brush the tops of each cookie with the beaten egg, and with a light hand, sprinkle with a few grains of sea salt, or leave plain. 

Bake until the cookies are set, 12 to 15 minutes, switching the sheets halfway through top to bottom if you’re baking two sheets at a time. Let cookies/biscuits cool slightly, about 3 minutes, then transfer the cookies with a thin spatula to a wire rack to cool completely {or, just slide the parchment/baking paper directly onto the cooling rack}. Let the baking sheets/trays cool completely before using to bake the remaining dough (lining with more parchment/baking paper if needed). Bake as directed, switching sheets top to bottom half way through baking, and cool.

Tip

Store in an airtight container for up to 4 days. 

Notes

Food styling by Sarah Copeland // Photography by Sara Remington

Comments