100 Layer Chocolate Chip Cookies
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!
Servings: 25 cookies
Calories: 267kcal
Ingredients
- ¾ cup (150 g) light brown sugar, packed
- ¾ cup (150 g) 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 (375 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 cups (364 g) 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.
Nutrition
Serving: 1cookie | Calories: 267kcal