I picked the Thousand-Layer Chocolate Chip Cookies, recipe from Sarah’s book, because I love to bake and try new recipes; this chocolate chip cookie is completely different than the original one, I grew up on. Overall, this recipe is easy but it takes a little more effort than the traditional recipe, due to the layering  of chocolate and dough and rolling it out.  The only modification to the recipe, I made was to add a little cinnamon. I think it adds a little warmth to the overall taste profile of the cookie.I really like the way these cookies came out, crisp, and full of flavor. I think these cookies would make a perfect ice-cream sandwich in the summer!
CMB has the book and chocolate on our shelves, pick them up for the perfect wedding gift, or just for someone special.
Adopted from The Newlywed Cookbook
Makes 20 cookies/biscuits
- 1 cup/ 225 g unsalted butter, at room temperature
- 3/4 cup/150 g packed dark brown sugar
- 3/4 cup/150 g granulated sugar
- 4 egg yolks, at room temperature, plus 1 large egg, lightly beaten, for brushing
- 1 tsp pure vanilla extract
- 2 1/4 cups/ 280 g all-purpose/plain flour, plus more for dusting
- 3/4 tsp baking soda/bicarbonate of soda
- 3/4 tsp fine sea salt or table salt
- 9 oz/255 g high-quality bittersweet chocolate
- 1/4 tsp fleur de sel {optional}
- 2 tsp of Cinnamon
Preheat the oven to 375˚F/190°C/gas 5. Line two baking sheet/trays with parchment/baking paper.
Cream butter and both sugars together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolks, two at a time, followed by vanilla.
Whisk together the flour, baking soda/bicarbonate of soda, and salt. Stir dry ingredients into butter mixture on low speed until just mixed. Stop and scrape down the bowl to make sure all the butter is evenly incorporated and give the dough a final mix.
Divide the dough into 3 portions. Put each dough portion on large piece of plastic wrap/cling film, and pat into a 4-by-6-in/10-by-15-cm rectangle. Wrap and refrigerate on a flat shelf in the fridge until well chilled, about 30 minutes. {This helps to set the butter and make the dough easier to work with. Chilling cookie dough also helps cookies/biscuits keep their shape when they bake, the secret of most fine bakeries!}
Meanwhile, coarsely chop the chocolate into thin shards using a serrated knife. Set aside.
When the dough is chilled, lay one portion on a lightly floured countertop. Sprinkle with half of the chocolate and top with another piece of dough. Repeat with remaining chocolate and dough until you have a slab of dough with two layers of chocolate. Dust lightly and evenly with flour and roll gently with a rolling pin into a large 9-by 6-in/23-by-15-cm rectangle that’s about 1 1/2 in/ 4 cm thick.
Using a 2-in/5-cm round cookie or biscuit cutter or a thin rimmed glass, cut out ten rounds of dough. Gather the scraps together, pat lightly, and cut out remaining cookies.
Divide half of the cookies/biscuits between the 2 prepared baking sheet/trays, leaving about 3 in/7.5 cm between cookies/biscuits since they will spread. Brush the tops of each cookie with the beaten egg, and with a light hand, sprinkle with a few grains of sea salt, or leave plain.
Bake until the cookies are set, 12 to 15 minutes, switching the sheets halfway through top to bottom if you’re baking two sheets at a time. Let cookies/biscuits cool slightly, about 3 minutes, then transfer the cookies with a thin spatula to a wire rack to cool completely {or, just slide the parchment/baking paper directly onto the cooling rack}. Let the baking sheets/trays cool completely before using to bake the remaining dough (lining with more parchment/baking paper if needed). Bake as directed, switching sheets top to bottom half way through baking, and cool.
Store in an airtight container for up to 4 days.
