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.
These unique 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!
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. PRO-Tip: Make sure to make your shards 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 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 a bit when baked.
Nothing earth shattering, but definitely not the Nestles Tollhouse cookie recipe that I memorized decades ago!
Unusual Chocolate Chip Cookies
I whipped these layered chocolate chip cookies 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 thick chocolate chip cookies 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:
- Hot Chocolate Cookies from Love from the Oven
- Caramel Filled Chocolate Cookies
- Flourless Chocolate Cookies
- White & Dark Chocolate Cookies
- Killer Chocolate Chip Cookies
- Ganache Topped Caramel Bars
- Caramel Filled Chocolate Cookies
- More Chocolate Recipes
- More Cookie Recipes
Used in This Recipe:
- Half Sheet Pan, 13″x18″
- Parchment Paper Baking Sheets
- KitchenAid 5-Qt. Artisan with Glass Bowl
- Heavy Duty Biscuit Cutter Set
- 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)
- 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 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.
Amount Per Serving: Calories: 230 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 52mg Sodium: 91mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 3g Sugar: 16g Sugar Alcohols: 0g Protein: 5g
This recipe was originally shared in September of 2015. Photos and text were updated in 2019.