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Thousand-Layer Chocolate Chip Cookies

Satisfy your cookie craving with this decadent twist on the classic dessert from Sarah Copeland's "The Newlywed Cookbook."

  • Yield: Makes 18 to 20 cookies
Thousand-Layer Chocolate Chip Cookies

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, January 2012


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed dark-brown sugar
  • 3/4 cup granulated sugar
  • 4 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour, plus more for work surface
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt or table salt
  • 9 ounces bittersweet chocolate
  • 1 large egg, lightly beaten
  • 1/4 teaspoon fleur de sel (optional)


  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolks, two at a time; add vanilla and mix to combine.

  3. In a large bowl, whisk together flour, baking soda, and salt. With the mixer on low, add flour mixture; mix until just combined. Scrape down sides of bowl and mix to combine.

  4. Divide dough into three equal portions. Wrap each portion with plastic wrap and transfer to refrigerator; let chill for 30 minutes. Meanwhile, using a serrated knife, coarsely chop chocolate into thin shards. Set aside.

  5. Unwrap one portion of chilled dough and place on a lightly floured work surface. Sprinkle with half the chocolate and top with a second portion of chilled dough. Sprinkle with remaining chocolate and top with remaining portion of dough.

  6. Lightly dust with flour and gently roll out dough to a 9-by-6-inch rectangle, about 1 1/2 inches thick. Using a 2-inch-round cutter, cut out 10 rounds of dough. Gather scraps and lightly pat into another 1 1/2-inch-thick rectangle and cut out remaining cookies. Place on prepared baking sheets about 3 inches apart and brush with beaten egg. Sprinkle with fleur de sel, if desired.

  7. Transfer cookies to oven and bake until cookies are set, 12 to 15 minutes, switching baking sheets from top to bottom halfway through baking. Let cookies cool slightly on baking sheets, about 3 minutes, before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 4 days.

Reviews (5)

  • kakaweewee 27 Feb, 2015

    I hate when you buy expense ingredients and the recipe bombs big time! So sticky,spread way too much ,too sweet...really difficult dough to work with!
    and yes I chilled them overnight..

  • jdevine 4 Feb, 2013

    I made these cookies -- I thought they were easy. I was happy I didn't let the reviews stop me. I didn't think they were to salty, but a little to sweet. I used a high-end chocolate -- outstanding. I would make these again and cut the sugar back. I liked the way they looked vs a chocolate chip cookie. The dough is easy to work with.

  • cookiebaker01 19 May, 2012

    Ditto...dough way too salty.

  • Candiladi 16 May, 2012

    I hope these are worth all the work. Mine are sitting in the fridge now before I bake them. If you do not have more than one fridge that will hold cookie sheets don't make these. Very labor intensive! I will be baking them later. here's hoping!!!!!

  • betsywhit 15 May, 2012

    3/4 t salt in cookies was too salty for my taste. And I didn't even put fine sea salt on top of cookies. Dough rolls very well.

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