Searching for a brand new, outrageously scrumptious, and distinctive cookie? These Layered Chocolate Chip Cookies are a gourmand deal with you can also make at dwelling!
These distinctive gourmand Thick Chocolate Chip Cookies are fashioned with 3 layers of buttery cookie dough full of bittersweet chocolate shards. Minimize into rounds and baked, they style as unimaginable as they appear!
Why You Should Make
- They’re massive, thick, and chewy!
- Bittersweet shards of chocolate are interspersed all through the cookies.
- They seem like they got here from a bakery, however as an alternative, you possibly can simply make them at dwelling!
Effectively, this twist is probably not SO new, simply new to me! This recipe for layered chocolate chip cookies was featured on the Martha Stewart web site as Thousand-Layer Chocolate Chip Cookies in 2012. Nothing earth-shattering, however positively not the Nestle Tollhouse cookie recipe that I memorized a long time in the past! These Crumbl Chocolate Chip Cookies are value a glance, too!!!
Ingredient Notes
- Kitchen Staples – Butter, Sugar, All-Objective Flour, Salt
- Darkish Brown Sugar (affiliate hyperlink) – This has extra molasses added than common brown sugar so it would have extra caramel undertones.
- Vanilla Extract (affiliate hyperlink)- Ensure that it’s actual vanilla extract. If the bottle says “imitation,” will probably be missing in high quality and style synthetic. I preserve the Nielsen-Massey model available.
- Bittersweet Chocolate Bars (affiliate hyperlink)- I exploit Ghirardelli bittersweet chocolate bars which are available at most supermarkets.
The way to Make
- Line two baking sheets with parchment and put aside.
- Use a stand mixer to cream the butter and sugar, then add the yolks and vanilla extract.
- In one other bowl, whisk collectively flour, baking soda, and salt. Alternatively, you possibly can sift.
- With the mixer on low, add the flour combination and blend until simply mixed, scraping down the perimeters of the bowl if wanted.
- Divide the dough into three equal parts. Wrap every portion in plastic wrap and flatten barely. Chill for half-hour.
- Roll, stack, and stuff the layers with the chocolate as directed. Then roll the dough right into a rectangle utilizing the scale listed within the recipe.
- Evenly mud the cookie dough with flour and gently roll out the dough to a rectangle, about 1½ inches thick.
- Utilizing a 2-inch spherical cutter, reduce out rounds of dough. Place on ready baking sheets about 3 inches aside and sprinkle with coarse sugar, if desired.
- Pat any scraps collectively gently and reduce extra rounds of dough.
- Bake till cookies are set, 12 to fifteen minutes. Cool for a couple of minutes on baking sheets, then switch to a wire rack to complete cooling. *See the recipe card under for extra particulars.*
Knowledgeable Ideas
However just some days in the past, I spied these very cookies on Butter and Brioche, a weblog by a younger, extraordinarily gifted baker, Thalia. As you might know, chocolate chip cookies are all the time a success round right here—until I get sneaky and add toasted pecans or floor oatmeal. Then the batch is for me alone. Here’s what makes these cookies a bit completely different:
- These cookies are made with darkish brown sugar for extra caramel undertones.
- PRO-Tip: If you happen to don’t have darkish brown sugar, simply add a tablespoon of molasses to a cup of sunshine brown sugar (you’ll solely want ¾ cup for this recipe). The additional molasses makes for softer cookies and provides extra caramel undertones than.
- 4 egg yolks are used as an alternative of the normal 2 complete eggs. This makes for a richer cookie.
- PRO-Tip: Use a serrated knife to chop the chocolate shards. It offers much less resistance than a straight-edge knife, making chopping simpler.
- PRO-Tip: Bittersweet chocolate is used as an alternative of semi-sweet. Even the choosy daughter didn’t complain (her palate sometimes prefers a much less intense chocolate taste), however be happy to substitute semi-sweet if that’s your desire. These two varieties are interchangeable.
- The chocolate is reduce into shards versus chunks or basic chips. PRO-Tip: Make sure that your shards are skinny sufficient so you possibly can reduce by them along with your cookie or biscuit cutter.
- The dough is split and rolled into 3 rectangles with the shards layered between the dough.
- The cookies are reduce out with a spherical biscuit or cookie cutter. I used a two-inch cutter, however anticipate them to unfold a bit when baked.
- In case your kitchen is heat, your dough could also be onerous to work with. You may add a contact extra flour till it’s the proper consistency or you possibly can chill it longer.
- If you happen to use generic butter, it incorporates extra water. I like to recommend utilizing a reputation model in case your finances
- PRO-Tip: Sprinkle with coarse sugar for sparkle or fleur de sel if you need that sweet-salty combo. Add to every cookie earlier than baking to make sure it sticks.
Often Requested Questions
They use darkish brown sugar, which offers further moisture and caramel undertones.
All egg yolks present extra fats, which helps make for delicate, chewy cookies.
The bittersweet chocolate offers a extra intense chocolate taste than semisweet.
The shards, as an alternative of chips, and layers of dough contribute to the individuality of those cookies.
Sure, bittersweet and semisweet chocolate are interchangeable in most recipes.
Fleur de Sel is a uncommon and costly type of sea salt that’s collected in France and, extra just lately, different locales. The French phrase interprets to “flower of salt” because of the look of the ocean salt after the evaporation course of.
Sea salt is used as a ending salt, which is a fine-grain salt that’s sprinkled over a completed dish.
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Substances
- 1 cup (2 sticks) butter, at room temperature
- ¾ cup dark-brown sugar
- ¾ cup sugar
- 4 giant 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 skinny shards with a serrated knife
- Coarse sugar of fleur de sel for dusting (optionally available)
Directions
- Line two baking sheets with parchment paper and put aside.
- Within the bowl of a stand mixer match with the paddle attachment, cream collectively butter and each sugars till gentle and fluffy, about 3 minutes. Add egg yolks and vanilla and blend to mix.
- In one other bowl, whisk collectively flour, baking soda, and salt.
- With the mixer on low, add the flour combination and blend until simply mixed, scraping down the perimeters of the bowl if wanted
- Divide the dough into three equal parts. Wrap every portion in plastic wrap and flatten barely. Chill for half-hour.
- Preheat the oven to 375º.
- Unwrap one portion of chilled dough and place it on a flippantly floured work floor. ]Roll right into a rectangle lower than an inch thick.
- Sprinkle with half the chocolate.
- Roll out the second portion of dough to an analogous measurement and use it to prime the chocolate-coated layer. Sprinkle with the remaining chocolate and prime with the final portion of dough, rolled out to an analogous measurement as the previous parts.
- Evenly mud the cookie dough with flour and gently roll out the dough to a rectangle, about 1½ inches thick. Utilizing a 2-inch spherical cutter, reduce out rounds of dough.
- Place on ready baking sheets about 3 inches aside and sprinkle with coarse sugar if desired. Pat any scraps collectively gently and reduce extra rounds of dough.
- Bake till cookies are set, 12 to fifteen minutes. Cool for a couple of minutes on baking sheets, then switch to a wire rack to complete cooling.
Really useful Merchandise
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Vitamin Data:
Yield:
18
Serving Dimension:
1
Quantity Per Serving:
Energy: 230Whole Fats: 9gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 52mgSodium: 91mgCarbohydrates: 32gFiber: 3gSugar: 16gProtein: 5g
