A New Twist on Chocolate Chip Cookies
Well, this twist may not be SO new, just new to me! This recipe was featured on the Martha Stewart website as Thousand-Layer Chocolate Chip Cookies in 2012. 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:
- They’re made with dark brown sugar for more caramel undertones. And 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 3/4 cup for this recipe).
- 4 egg yolks are used instead of the traditional 2 whole eggs. This makes for a richer cookie.
- 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.
- The chocolate is cut into shards versus chunks or the classic chips.
- The dough is divided and rolled into 3 rectangles with the shards layered in 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 well beyond two inches when baked.
Jumbo Cookies for the Win
I whipped these up on Saturday morning when Bill was out running errands. He came home to the intoxicating aroma which only comes from baking chocolate chip cookies. He longingly looked at the cookies on the cooling rack and asked if I had taken pictures yet (I’m certain they were practically steaming!). The life of a food blogger’s spouse—having to be SO patient and always instructed to eat the ugly and misshapen cookies. Not that he really minds! So if you want some big cookies with layers of dark chocolate interspersed between buttery, vanilla-kissed cookie dough, I’ve got the perfect recipe for you. Thanks, Martha and Thalia!
- 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
- 2¼ cups flour
- ¾ teaspoon baking soda
- ½ salt
- 9 ounces bittersweet chocolate, chopped into thin shards with a serrated knife
- Coarse sugar, for dusting (optional)
- Line two baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer fitted 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 flour mixture and mix till just combined, scraping down sides of bowl if needed
- Divide dough into three equal portions. Wrap each portion in plastic wrap and flatten slightly. Chill for 30 minutes.
- Preheat oven to 375º.
- Unwrap one portion of chilled dough and place 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 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 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.