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Layered Chocolate Chip Cookies | Dark Brown sugar and layers of bittersweet chocolate shards make these a one of a kind chocolate chip cookie!

Layered Chocolate Chip Cookies

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I thought I’d made absolutely every chocolate chip cookie recipe out there!  But, no! When I spotted these Layered Chocolate Chip Cookies, I couldn’t resist baking up a batch for the family.

Layered Chocolate Chip Cookies

Layered Chocolate Chip Cookies: A New Twist

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.

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.

Nothing earth shattering, but definitely not the Nestles Tollhouse cookie recipe that I memorized decades ago!

Layered Chocolate Chip Cookies

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!

More Chocolate Cookie Recipes You’ll Love:

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Layered Chocolate Chip Cookies

Multiple layers of bittersweet chocolate shards, dark brown sugar and four egg yolks make for thick, out of this world chocolate chip cookies!

  • Author: Liz Berg
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 12-18 cookies
  • Cuisine: Dessert, Cookies

Ingredients

  • 1 cup (2 sticks) butter, at room temperature
  • 3/4 cup dark-brown sugar
  • 3/4 cup sugar
  • 4 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 salt
  • 9 ounces bittersweet chocolate, chopped into thin shards with a serrated knife
  • Coarse sugar, for dusting (optional)

Instructions

  1. Line two baking sheets with parchment paper and set aside.
  2. 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.
  3. In another bowl, [easyazon_link identifier="B0000CFIS9" locale="US" tag="thskchcaba-20"]whisk[/easyazon_link] 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
  4. Divide dough into three equal portions. Wrap each portion in plastic wrap and flatten slightly. Chill for 30 minutes.
  5. Preheat oven to 375º.
  6. Unwrap one portion of chilled dough and place on a lightly floured work surface. [easyazon_link identifier="B000IYYFIQ" locale="US" tag="thskchcaba-20"]Roll[/easyazon_link] into a rectangle less than an inch thick. Sprinkle with half the [easyazon_link identifier="B01IRFAZ5Y" locale="US" tag="thskchcaba-20"]chocolate[/easyazon_link] . 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.
  7. 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.
  8. 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.

Notes

Recipe adapted from Martha Stewart’s website

Nutrition

  • Calories: 425kcal
  • Sugar: 33g
  • Sodium: 213mg
  • Fat: 23g
  • Saturated Fat: 14g
  • Trans Fat: 1g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 102mg

Layered Chocolate Chip Cookies

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33 comments on “Layered Chocolate Chip Cookies”

  1. Liking the idea of a layered chocolate chip cookie. I’ve never seen a cookie recipe with 4 eggs in it – these I will definitely have to try. Yummy and thank you for sharing. Sammie

  2. These cookies are perfect with a glass of milk!
    Love them

  3. In this house everyone also knows to ask, ‘Have you taken the photos yet?’ And they also expect to be given the burnt, under-done, odd-looking items as well. But at least there’s always some thing going on in the kitchen. These cookies look really good and I love how they’re made with a dark sugar xx

  4. Oh yea, they’d be a big hit here too! Happy Fall Liz:@)

  5. I am saving this for the X’mas baking. They must be particularly melt-in-mouth since you just use yolks there. Thanks for sharing, Liz.

  6. Whatever you call these, they look amazing. Sounds like you get even more goodness in every bite.

  7. I have not tried such cookies yet! 🙂 yummy looking cookies 🙂

  8. These cookies are the perfect way to start the cold days of fall! I mean, layered chocolate in a cookie. So good.

  9. Delicious! I love chocolate chip cookies and can’t imagine how chewy and delightful these would be with the brown sugar/molasses combination! Mmmmm

  10. They look pretty amazing and I love the name “Thousand Layer Cookies”, so fun!

  11. These look amazing!! Definitely going to give these a try!

  12. These cookies are the perfect reason to crank up the oven now that it’s a little cooler. They look and sound delicious, Liz! Thanks for sharing!

  13. What gorgeous cookies, Liz! This method is new to me but I can’t want to try it out… those shards of chocolate are so tempting!

  14. OMG! These are gorgeous! Thalia is one of my favs…she has such a beautiful site! I am sooooo making these 😀 😀 😀

    Toodles,
    Tammy<3

  15. These look delicious, could really eat one right now with a cup of tea!

  16. This is definitely a different kind of chocolate chip cookie, sounds delicious!

  17. I love how the first thing Bill asks is if you took the photos yet?! These look incredible!

  18. These cookies look delish, and bonus that Bill wanted them.

  19. These cookies look perfect, Liz! I love how thick they are! So cute that Bill asked if you took pictures yet too 🙂

  20. I didn’t think that I could love a chocolate cookie more.. but you have done it Liz! This looks amazing. 🙂

  21. Lizzy,
    These cookies would disappear in my house. My hubby now asks me if my baked goods “are for eating”.
    Annamaria

  22. ooooh you can never have too many ccc recipes!!! This def looks like one worth trying!

  23. With simple ingredients you have created (another) delicious treat! How do you do that dear Liz?:)
    Excellent work (as always)! We both appreciate chocolate cookies but these are taking the whole chocolate-cookie issue to a whole new level!:)
    Great work!
    Panos and Mirella
    xoxoxo

  24. These look like something I’d like to try. As I was reading I thought puff pastry made with chocolate to separate the layers not butter! I know they are cookies, but the idea of having layered chocolate sounds great. Thanks for making and posting these. Sammie.

  25. Oh man, Liz! You’ve done it again. Another recipe I want to try.

  26. Hi Liz
    I am about to try a variation of your recipe using a jar of ginger curd instead of the chocolate. I’ve had it lurking on a pantry shelf for far too long while I tried to think of a way to use it and my plan is to add a blob between two layers of the dough. My man absolutely loves ginger biscuits so a cookie dough recipe you can roll out to encase a gooey centre is just what I was looking for. I’ll report back on my success – or otherwise.
    I’ll be making up a batch of the chocolate ones too, of course. It would be rude not to!!!

  27. I am always in awe on the perfect cuts and round cookies amazing you how talented you are!

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