Salt & Wind Travel

Thousand-Layer Chocolate Chip Cookies Recipe

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.

This Thousand-Layer Chocolate Chip Cookies recipe are just beauties 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. 

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

newlywed cookbook 1000 layer cookies v sara remington medium
Thousand-Layer Chocolate Chip Cookies Recipe

Thousand-Layer Chocolate Chip Cookies Recipe

How to level up the classic Chocolate Chip Cookies? By using this technique by Sarah Copeland that makes for layer after layer of salty chocolate goodness, that is why it is called the Thousand-Layer Chocolate Chip Cookies recipe.
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Prep Time 20 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American

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
 

  • Start The Cookie Dough: 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. 
  • Add The Dry Ingredients: 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.
  • Chill The Dough: 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. 
  • Roll Out The Dough: 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. 
  • Shape The Cookies: 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 The Cookies: 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.
Keyword chocolate cookies
Tried this recipe?Mention @saltandwind or tag #swsociety!

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