Looking for a new, outrageously delicious, and unique cookie? These Layered Chocolate Chip Cookies are a gourmet treat you can make at home!
These unique gourmet Thick Chocolate Chip Cookies are formed with 3 layers of buttery cookie dough filled with bittersweet chocolate shards. Cut into rounds and baked, they taste as incredible as they look!
Why You Must Make
They’re big, thick, and chewy!
Bittersweet shards of chocolate are interspersed throughout the cookies.
They look like they came from a bakery, but instead, you can easily make them at home!
Well, this twist may not be SO new, just new to me! This recipe for layered chocolate chip cookies was featured on the Martha Stewart website as Thousand-Layer Chocolate Chip Cookies in 2012. Nothing earth-shattering, but definitely not the Nestle Tollhouse cookie recipe that I memorized decades ago! These Crumbl Chocolate Chip Cookies are worth a look, too!!!
Ingredient Notes
Kitchen Staples – Butter, Sugar, All-Purpose Flour, Salt
Dark Brown Sugar (affiliate link) – This has more molasses added than regular brown sugar so it will have more caramel undertones.
Vanilla Extract (affiliate link)- Make sure it’s real vanilla extract. If the bottle says “imitation,” it will be lacking in quality and taste artificial. I keep the Nielsen-Massey brand on hand.
Bittersweet Chocolate Bars (affiliate link)- I use Ghirardelli bittersweet chocolate bars that are readily available at most supermarkets.
How to Make
Line two baking sheets with parchment and set aside.
Use a stand mixer to cream the butter and sugar, then add the yolks and vanilla extract.
In another bowl, whisk together flour, baking soda, and salt. Alternatively, you can sift.
With the mixer on low, add the flour mixture and mix till just combined, scraping down the sides of the bowl if needed.
Divide the dough into three equal portions. Wrap each portion in plastic wrap and flatten slightly. Chill for 30 minutes.
Roll, stack, and stuff the layers with the chocolate as directed. Then roll the dough into a rectangle using the dimensions listed in the recipe.
Lightly dust the cookie dough with flour and gently roll out the dough to a rectangle, about 1½ inches thick.
Using a 2-inch round cutter, cut out rounds of dough. Place on prepared baking sheets about 3 inches apart and sprinkle with coarse sugar, if desired.
Pat any scraps together gently and cut more rounds of dough.
Bake until cookies are set, 12 to 15 minutes. Cool for a few minutes on baking sheets, then transfer to a wire rack to finish cooling. *See the recipe card below for more details.*
Expert Tips
But just a few days ago, I spied these very cookies on Butter and Brioche, a blog by a young, extremely talented baker, Thalia. As you may know, chocolate chip cookies are always a hit around here—unless I get sneaky and add toasted pecans or ground oatmeal. Then the batch is for me alone. Here is what makes these cookies a bit different:
These cookies are made with dark brown sugar for more caramel undertones.
PRO-Tip: If you don’t have dark brown sugar, just add a tablespoon of molasses to a cup of light brown sugar (you’ll only need ¾ cup for this recipe). The extra molasses makes for softer cookies and gives more caramel undertones than.
4 egg yolks are used instead of the traditional 2 whole eggs. This makes for a richer cookie.
PRO-Tip: Use a serrated knife to cut the chocolate shards. It provides less resistance than a straight-edge knife, making chopping easier.
PRO-Tip: Bittersweet chocolate is used instead of semi-sweet. Even the picky daughter didn’t complain (her palate typically prefers a less intense chocolate flavor), but feel free to substitute semi-sweet if that is your preference. These two varieties are interchangeable.
The chocolate is cut into shards versus chunks or classic chips. PRO-Tip: Ensure that your shards are thin enough so you can cut through them with your cookie or biscuit cutter.
The dough is divided and rolled into 3 rectangles with the shards layered between the dough.
The cookies are cut out with a round biscuit or cookie cutter. I used a two-inch cutter, but expect them to spread a bit when baked.
If your kitchen is warm, your dough may be hard to work with. You can add a touch more flour until it is the right consistency or you can chill it longer.
If you use generic butter, it contains more water. I recommend using a name brand if your budget
PRO-Tip: Sprinkle with coarse sugar for sparkle or fleur de sel if you want that sweet-salty combo. Add to each cookie before baking to ensure it sticks.
Frequently Asked Questions
They use dark brown sugar, which provides extra moisture and caramel undertones.
All egg yolks provide more fat, which helps make for soft, chewy cookies.
The bittersweet chocolate gives a more intense chocolate flavor than semisweet.
The shards, instead of chips, and layers of dough contribute to the uniqueness of these cookies.
Yes, bittersweet and semisweet chocolate are interchangeable in most recipes.
Fleur de Sel is a rare and expensive form of sea salt that’s collected in France and, more recently, other locales. The French phrase translates to “flower of salt” due to the appearance of the sea salt after the evaporation process.
Sea salt is used as a finishing salt, which is a fine-grain salt that’s sprinkled over a finished dish.
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Ingredients
1 cup (2 sticks) butter, at room temperature
¾ cup dark-brown sugar
¾ cup sugar
4 large egg yolks, at room temperature
1 teaspoon vanilla extract
2 ¼ cups flour
¾ teaspoon baking soda
½ salt
9 ounces bittersweet chocolate, chopped into thin shards with a serrated knife
Coarse sugar of fleur de sel for dusting (optional)
Instructions
Line two baking sheets with parchment paper and set aside.In the bowl of a stand mixer fit with the paddle attachment, cream together butter and both sugars until light and fluffy, about 3 minutes. Add egg yolks and vanilla and mix to combine.In another bowl, whisk together flour, baking soda, and salt.With the mixer on low, add the flour mixture and mix till just combined, scraping down the sides of the bowl if neededDivide the dough into three equal portions. Wrap each portion in plastic wrap and flatten slightly. Chill for 30 minutes.Preheat the oven to 375º.Unwrap one portion of chilled dough and place it on a lightly floured work surface. ]Roll into a rectangle less than an inch thick.Sprinkle with half the chocolate.Roll out the second portion of dough to a similar size and use it to top the chocolate-coated layer. Sprinkle with the remaining chocolate and top with the last portion of dough, rolled out to a similar size as the former portions.Lightly dust the cookie dough with flour and gently roll out the dough to a rectangle, about 1½ inches thick. Using a 2-inch round cutter, cut out rounds of dough.Place on prepared baking sheets about 3 inches apart and sprinkle with coarse sugar if desired. Pat any scraps together gently and cut more rounds of dough.Bake until cookies are set, 12 to 15 minutes. Cool for a few minutes on baking sheets, then transfer to a wire rack to finish cooling.
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Nutrition Information:
Yield:
18
Serving Size:
1
Amount Per Serving:
Calories: 230Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 91mgCarbohydrates: 32gFiber: 3gSugar: 16gProtein: 5g
