I thought I was pretty much done trying any chocolate chip cookie recipes ever since the NYT recipe was published. But when I saw these, I could resist. I wanted a thousand layers of chocolate chip cookies.
This is a mostly standard dough, except it uses egg yolks instead of whole eggs – interesting, and it makes for a richer dough. Shards of chocolate are rolled between layers of dough and the cookies are rolled out and shaped with cookie cutters. It’s a messy endeavor and when I was rolling the dough out I was thinking there was way too much chocolate for the amount of dough (although mine looked just like the photos). And some came out kind of messy… but once they baked up, they were gorgeous. And really delicious.
I added a bit of fleur de del to the tops because I like a bit of salt on my chocolate chip cookies. There’s also an option to add a bit of egg wash to the tops of the cookies before baking – I added it to half of the cookies, and I think the cookies with the egg wash was prettier than those without.
The recipe is posted, along with helpful photos of the cookie-making process, on Chronicle Books Blog.
- Thousand-Layer Chocolate Chip Cookies (The Newlywed Cookbook, p. 263)