100 Layer Chocolate Chip Cookies are the ultimate treat for chocolate lovers (like me)! These rich, bakery-style cookies are made by layering dough and chocolate chunks to create ultra-thick, soft, and gooey cookies with melty chocolate in every bite. The secret? Stacking and rolling the dough into layers before baking, giving the cookies crispy edges, a soft center, and endless chocolate pockets. If you love thick chocolate chip cookies with a unique twist, this recipe is a must-try!
What Is A 100 Layer Cookie?
A 100 Layer Cookie is basically a double chocolate chip cookie—but taken to the next level! The magic happens when you roll out the dough, stack it, and roll it again. And again. And again. You don’t have to do it 100 times (unless you want a decent arm workout!), but this layering technique creates ultra-thick cookies packed with melty chocolate in every bite.
Ingredients & Substitutions
- Sugar: I used both light brown sugar and granulated sugar in these cookies. Using both makes the cookies soft in the middle and slightly crisp on the outside. Brown sugar adds chewiness and extra flavor, while granulated sugar helps them spread just right!
- Butter: Two sticks of butter make the cookies rich, soft, and full of flavor. The butter adds moisture to keep them from being dry and helps create a tender texture! I prefer using unsalted butter; if using salted butter, you may want to lessen the amount of salt.
- Eggs: You will need two eggs for this recipe—one whole egg and one extra yolk. The whole egg adds structure, while the extra yolk gives moisture and a fudgy texture, making the cookies soft, chewy, and rich without being too cakey!
- Cocoa Powder: Dutch-processed cocoa powder gives the cookies a deep chocolate flavor and a smooth taste because it’s less acidic than regular cocoa. You can use regular cocoa powder, but the flavor might be a little sharper and less rich. In fact, I made a batch with regular unsweetened cocoa powder, and they weren’t too bad! (I had one or two😊.)
- Chocolate Chunks: I use chocolate chunks for bigger pockets of melty chocolate in every bite! You can use chocolate chips, but they hold their shape more and don’t melt as much. If you want extra gooey cookies like I do, go with chunks!
Why Chilling Cookie Dough Makes A Difference
Chilling the dough helps the flavors of the double chocolate chip cookies develop and makes the dough easier to work with when layering. It also keeps the cookies from spreading too much while baking, so they stay thick and chewy. You don’t have to chill the dough, but skipping it might make the cookies harder to handle and cause them to spread more in the oven. If you want the best texture, I recommend chilling! (And hey, why not take some time to chill yourself, too?)
How To Store 100 Layer Chocolate Chip Cookies
To store your baked 100 Layer Chocolate Chip Cookies, let them cool completely. Store them in an airtight container at room temperature for 2-3 days, or up to a week. While you can refrigerate them, it’s not the best option for maintaining their texture. For that freshly baked taste, reheat the cookies in the oven for a warm, gooey treat!
How to Freeze 100 Layer Chocolate Chip Cookies and Dough
To freeze baked cookies: Let them cool completely. Store them in a freezer-safe container, making sure to label and date the container. When you’re ready to enjoy, let them thaw at room temperature.
To freeze cookie dough: Scoop the dough onto a lined baking sheet and place the sheet in the freezer for about an hour, or until the dough is frozen. Once frozen, transfer the dough balls to a freezer-safe container for up to three months, again labeling and dating the container. When you’re ready to bake, simply bake the dough from frozen, adding a couple of minutes to the baking time. This method is perfect if you know the cookies won’t all be eaten in a few days, allowing you to grab just one or two dough balls and bake when you’re craving a freshly baked cookie!
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
My kids love everything about these cookies. I mean everything.
They love that they get to throw chocolate morsels on top of dough. The messier, the better!
They love that they get to use a rolling pin, which is basically the most sought-after tool for my kids to use in the kitchen. They consider it the highest possible honor when baking. 😉
I love watching them rolling the cookie dough layers flat and then stacking on top of itself and rolling it out again. This recipe is so versatile that I can give all five kids a turn at rolling!
They love that they can see double chocolate when they bite into their cookie.
They love that they eat them just after they have cooled a bit, but are still hot enough for the chocolate to melt all over their sweet little fingers.
And I love seeing them smile.
100 Layer Chocolate Chip Cookies
Ingredients
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 3 cups (330 g) all-purpose flour
- ½ cup (55 g) Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 cups semi-sweet chocolate chunks, roughly chopped
Instructions
- In a large mixing bowl, use a hand mixer to combine the brown sugar, granulated sugar, and softened butter. Mix until light and creamy.
- Add the egg, egg yolk, and vanilla extract. Mix until fully incorporated and smooth.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
- Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the dough into three equal portions. Wrap each portion tightly in plastic wrap and refrigerate for 30 minutes.
- Once the dough has chilled, preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- After chilling, place a large sheet of parchment paper on your work surface. Unwrap one portion of dough and roll it out into an 8-inch square about ¼ inch thick. Sprinkle ⅓ of the chocolate chunks evenly over the surface, gently pressing them in.
- Unwrap the second portion of dough and roll it out separately into a square about the same thickness. Carefully lay it on top of the chocolate-covered first layer. Press down gently.
- Sprinkle ⅓ of the chocolate chunks over the second layer, pressing them in slightly.
- Roll out the final portion of dough and place it on top to form a three-layer dough stack. Tuck any loose chocolate chunks back into the dough as needed.
- Gently roll the entire stack with a rolling pin until it forms a 10-inch square about ½ inch thick.
- Top with the remaining chocolate chunks.
- Use a sharp knife to cut the dough into 2-inch squares (I got 25). Place the squares on the lined baking sheet, spacing them about 1 inch apart.
- Bake for 11–14 minutes, or until the edges are set and the centers no longer appear wet.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Great recipes! Cute kids!
Delicious recipe, does take longer to make than the recipe says but it’s sooo worth it.