Best Thousand Layer Chocolate Chip Cookies Recipes

THOUSAND-LAYER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolks, two at a time; add vanilla and mix to combine.
• In a large bowl, whisk together flour, baking soda, and salt. With the mixer on low, add flour mixture; mix until just combined. Scrape down sides of bowl and mix to combine.
• Divide dough into three equal portions. Wrap each portion with plastic wrap and transfer to refrigerator; let chill for 30 minutes. Meanwhile, using a serrated knife, coarsely chop chocolate into thin shards. Set aside.
• Unwrap one portion of chilled dough and place on a lightly floured work surface. Sprinkle with half the chocolate and top with a second portion of chilled dough. Sprinkle with remaining chocolate and top with remaining portion of dough.
• Lightly dust with flour and gently roll out dough to a 9-by-6-inch rectangle, about 1 1/2 inches thick. Using a 2-inch-round cutter, cut out 10 rounds of dough. Gather scraps and lightly pat into another 1 1/2-inch-thick rectangle and cut out remaining cookies. Place on prepared baking sheets about 3 inches apart and brush with beaten egg. Sprinkle with fleur de sel, if desired.
• Transfer cookies to oven and bake until cookies are set, 12 to 15 minutes, switching baking sheets from top to bottom halfway through baking. Let cookies cool slightly on baking sheets, about 3 minutes, before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 4 days.

THOUSAND-LAYER CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes, stopping to scrape down the sides of the bowl once or twice. Add the egg yolks, two at a time, beating until combined, then add the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until incorporated. Divide the dough into three equal portions. Shape each into a 4x6-inch rectangle, then wrap in plastic wrap and refrigerate for at least 30 minutes. Unwrap the dough rectangles. Place one on a lightly floured work surface. Sprinkle half of the chocolate evenly over the dough rectangle. Top with a second piece of dough. Sprinkle the remaining chocolate over the second piece of dough, then finally top with the third piece of dough. The tower of dough and chocolate will be tall, and chocolate may fall out the sides, that's ok. Dust the top piece of dough lightly with flour, then use a rolling pin to gently roll the stack of dough and chocolate into roughly a 9x6-inch rectangle about 1 1/2 inches thick. Use a 2-inch round cutter to cut as many rounds as possible from the dough. Transfer the rounds to a parchment-lined baking sheet. Gather the scraps of dough together into a 1 1/2-inch thick mound and cut additional cookies out. Cover the baking sheet loosely with plastic wrap and refrigerate the unbaked cookies for at least an hour or two. Preheat oven to 375 F. If you're going to bake all of the cookies at once, separate them onto a few baking sheets, leaving at least 2-3 inches between the rounds (the cookies will spread a lot). Brush the tops of the rounds with the egg wash and, if desired, sprinkle with a few grains of fleur de sel. Bake for 14-15 minutes, or until the edges of the cookies are set

THOUSAND-LAYER CHOCOLATE CHIP COOKIES

Steps:

• Preheat 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. {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!}
• Meanwhile, coarsely chop the chocolate into thin shards using a serrated knife. Set aside.
• 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.
• Store in an airtight container for up to 4 days.