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100 Layer Chocolate Chip Cookies

These meticulously layered cookies feature crisp edges and a chewy center, filled with rich, molten chocolate.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter, softened Keep at the right softness for rolling.
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder Essential for deeper chocolate flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 cups semi-sweet chocolate chunks, roughly chopped For melty pockets of chocolate.

Method
 

Preparation
  1. In a large mixing bowl, use a hand mixer to combine the brown sugar, granulated sugar, and softened butter until light and creamy.
  2. Add the egg, egg yolk, and vanilla extract; mix until smooth.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
  4. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
  5. Divide dough into three portions, wrap in plastic wrap, and refrigerate for 30 minutes.
Baking
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Roll out one dough portion into an 8-inch square, sprinkle with 1/3 of the chocolate chunks, and press in.
  3. Repeat with the second portion on top, adding more chocolate chunks.
  4. Roll the final portion and place on top, pressing in the last chocolate chunks.
  5. Roll the entire stack into a 10-inch square, then cut into 2-inch squares.
  6. Place cookies on the baking sheet and bake for 11-14 minutes or until edges are set.
  7. Let cool before transferring to a wire rack.

Notes

Serve slightly warm for the best chocolate melting experience. Store in an airtight tin with parchment layers to maintain texture.