Thousand Layer Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

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

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Steps:

• In a medium bowl, whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes, stopping to scrape down the sides of the bowl once or twice. Add the egg yolks, two at a time, beating until combined, then add the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until incorporated. Divide the dough into three equal portions. Shape each into a 4x6-inch rectangle, then wrap in plastic wrap and refrigerate for at least 30 minutes. Unwrap the dough rectangles. Place one on a lightly floured work surface. Sprinkle half of the chocolate evenly over the dough rectangle. Top with a second piece of dough. Sprinkle the remaining chocolate over the second piece of dough, then finally top with the third piece of dough. The tower of dough and chocolate will be tall, and chocolate may fall out the sides, that's ok. Dust the top piece of dough lightly with flour, then use a rolling pin to gently roll the stack of dough and chocolate into roughly a 9x6-inch rectangle about 1 1/2 inches thick. Use a 2-inch round cutter to cut as many rounds as possible from the dough. Transfer the rounds to a parchment-lined baking sheet. Gather the scraps of dough together into a 1 1/2-inch thick mound and cut additional cookies out. Cover the baking sheet loosely with plastic wrap and refrigerate the unbaked cookies for at least an hour or two. Preheat oven to 375 F. If you're going to bake all of the cookies at once, separate them onto a few baking sheets, leaving at least 2-3 inches between the rounds (the cookies will spread a lot). Brush the tops of the rounds with the egg wash and, if desired, sprinkle with a few grains of fleur de sel. Bake for 14-15 minutes, or until the edges of the cookies are set