Melissa's Cuisine: Thousand Layer Chocolate Chip Cookies

Wednesday, September 26, 2012

Thousand Layer Chocolate Chip Cookies

This past Saturday was a big day for me.  After nearly 2 years of running and 3 months of training, Saturday was my very first half-marathon.  The morning of the race was beautiful, the sun was shining and the temperatures were comfortably cool.  I faced the race with confidence and excitement.  Halfway through the 13.1 miles, the weather changed and thunder and lightning began.  Since we were running along the coastline of Lake Michigan, the race officials decided the lightning presented a safety issue and decided to call the race.  They did give the runners a choice to continue running at our own risk.  I was over halfway by time this news made its way to me and there was no way I was going to stop.  The thunder and lightening became more intense and then the skies opened up and it down poured.  The wind picked up and I heard reports of hail as well (though I didn't experience any).  I ran through water 2 inches deep, and I crossed the finish line soaking wet, freezing, and completely exhilarated that I met my goal and finished.  I'm looking forward to running another half in the future, hopefully one that doesn't get cancelled halfway through, so I can get an official finishing time.  But for now I am proud to say, I'm a half marathoner!
These cookies have absolutely nothing to do with running.  I wouldn't have minded seeing a plateful of these waiting for me at the finish line though!  The name of these cookies, Thousand Layer Chocolate Chip Cookies, does a good job of describing the many layers in these fabulous treats.  They are certainly more time consuming than your average chocolate chip cookie, but they are out-of-this-world delicious.  These cookies are worth the extra time, and I guarantee anyone you make them for will love them.  Now if only I can convince half-marathon planning committees to serve these at the finish line...
Thousand Layer Chocolate Chip Cookies

Makes approximately 20 cookies (depending on the size of your cutter)

2-1/2 sticks unsalted butter
2-1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup packed brown sugar
3/4 cup sugar
1 egg, at room temperature
3 egg yolks, at room temperature
1 teaspoon vanilla
8 ounces semisweet chocolate, chopped into long, thin shards
1 large egg, lightly beaten (for egg wash)
1.  Cut up 2 sticks of butter and place them in a large saucepan.  Whisk over medium heat until the butter is melted.  Turn up the heat and continue cooking the butter, whisking occasionally, until the butter turns brown.  (Don't walk away, as the butter can burn quickly once it turns brown!)

2.  As soon as the butter turns brown, remove the pan from heat and pour the butter into a medium heat-proof bowl.  Place butter in the fridge to solidify (about 4 hours). 

3.  Remove the butter from the fridge and allow it to come to room temperature.  Bring the remaining half stick to room temperature as well. 

4.  In a large mixing bowl, whisk together the flour, baking soda, and salt.  Set aside.

5.  Scrape the brown butter into the bowl of your stand mixer fitted with the paddle attachment.  Add the remaining butter, brown sugar, and sugar.  Beat until fluffy and light, about 3-5 minutes.

6.  Add the egg and beat for 1 minute.  Add egg yolks, one at a time, beating well after each addition.

7.  Add in the vanilla and beat to combine.

8.  Turn the mixer to low speed and slowly add in the dry ingredients.  Mix until the flour is just incorporated.

9.  Place the cookie dough on a lightly floured surface.  Divide into 3 equal pieces and form each piece into a 4x6" rectangle.  Wrap each rectangle in plastic wrap and refrigerate for 30 minutes.

10.  Remove the rectangles from the fridge and unwrap.  Place one of the dough rectangles on a lightly floured surface and sprinkle with half the chocolate shards.

11.  Top with another piece of dough and sprinkle with remaining chocolate.  Top with remaining piece of dough.  You should have a tall cookie dough rectangle in front of you.

12.  Dust the top layer of cookie dough lightly with flour.  Using a rolling pin, gently roll the dough into a rectangle about 9x6" and about 1-1/2" thick.

13.  Use a 2" round cookie cutter to cut cookies out.  (I used a glass instead, and my cookies were about 4".)  Re-roll any scraps to get the most cookies out of your dough.

14.  Place cut cookies on a cookie sheet lined with parchment paper, cover loosely, and place in the fridge for at least 1 hour.  (The longer the cookies are refrigerated, the deeper their flavor.  I didn't want to wait longer to try a cookie, so I left mine in only an hour.)

15.  While the cookies are chilling, prepare the egg wash by beating 1 egg in a small bowl.

16.  Remove cookies from the fridge and separate them on cookie sheets, leaving about 2 inches between cookies.  Brush each cookie with the egg wash.

17.  Bake at 375 for 11-14 minutes, until the edges of the cookies have just set.  Cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool.

Store any leftovers in an airtight container.

Source:  Une Gamine Dans La Cuisine


  1. Congratulations!!!!! What an accomplishment...and in the horrible storm too. Yay! You deserve a huge plate of these. :)

  2. first
    i love love love
    your finish line story!

    i just started running
    a few weeks ago
    and can totally relate

    good for you

    these cookies
    look delectable

    just stopping by
    from ATPF to say hello

    now following
    via GFC and FB!


  3. Thanks for linking up to Tasteful Tuesdays at Nap-Time Creations. This recipe looks amazing!!! Just wanted to let you know it is being featured at this weeks party. (yeah!) This link will go live at 8:30 pm central time.

    Please come by and grab a featured button if you don't already have one.

  4. Wow, congratulations on your first half marathon! Too bad it got called.
    I have a goal of eventually getting all the way to 13.1, but haven't even got up to a 10k yet. :P

    Your cookies look amazing! Chocolate chip cookies ftw!


    Does there really need to be a correlation between running and chocolate chip cookies? ;-) nope.

    These sound amazing and wonderfully decadent. YUM

  6. Yeah I cannot wait to try these! And Double yeah for completing the 13.1!!!
    Jacque @ theDIYvillage

  7. congrats on completing 13.1! These cookies definitely look like they should be at the finish line. :)

  8. Congrats on the marathon! Woohoo!
    These cookies look amazing! I would take a plateful. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.

  9. Super congrats on meeting your goal - I'm a wimp when it comes to running. Thankfully my whimpiness doesn't apply to my ability to bake :). I'm completely intrigued by these cookies. Can't wait for a reason to make them - I hope one arises soon! Have a great week.

  10. You've convinced me. I need to make these cookies. They sound incredible.


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