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100 Layer Chocolate Chip Cookies

A meticulous assembly of layers with rich chocolate and a soft, chewy center, these cookies offer a refined taste experience perfect for sharing and enjoying.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup light brown sugar, packed Adds sweetness and moisture
  • 3/4 cup granulated sugar For sweetness
  • 1 cup unsalted butter, softened Should be just softened, not greasy
  • 1 large egg, room temperature Binding ingredient
  • 1 large egg yolk, room temperature For richness
  • 2 teaspoons vanilla extract Enhances flavor
Dry Ingredients
  • 3 cups all-purpose flour Main structure of the cookies
  • 1/2 cup Dutch-processed cocoa powder For rich chocolate flavor
  • 1 teaspoon baking powder Leavening agent
  • 1/2 teaspoon kosher salt Balances sweetness
  • 1/4 teaspoon baking soda Helps with rise
Mix-ins
  • 2 cups semi-sweet chocolate chunks, roughly chopped Ensure they are well-chilled before use

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, mixing until fully incorporated.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
  4. Gradually combine the dry ingredients with the wet ingredients on low speed.
Chilling the Dough
  1. Divide the dough into three portions, wrap in plastic, and refrigerate for 30 minutes.
Baking
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Roll out each portion into an 8-inch square, layering and pressing in chocolate chunks between.
  3. Roll the stack to a 10-inch square, cut into 2-inch squares, and bake for 11 - 14 minutes until edges are set.
Cooling
  1. Let cool before transferring to a wire rack.

Notes

For best texture, keep butter just softened and chill between rolls. Store cookies in an airtight tin at room temperature for up to 4 days.