‘Just begin, and the mind grows heated. Continue and the task will be completed.’ – Goethe.
They say the hardest is always the first step. So here goes. I seem to have caught a mild case of writers block. I’ve returned here a few times now to write this post but currently, all words seem to escape.
The things I want to tell you dear readers, well, I can’t quite grasp what they are. Brilliant, witty and intelligent things, of course. You see, I want to fill your minds with lovely sweet thoughts and stirring sentences. Words that move and persuade you to bake. I also want to fill your minds with beautiful and inspiration photography. Nothing short of perfection.
But how can I do so when my mind feels so currently erased? So, I think I will be quite honest and tell you all about these incredibly delicious cookies instead.
There is a simple beauty in a home-baked treat and cookies have always been my go-to in times of comfort and needed reprieve. And these Thousand Layer Double Chocolate Chunk Cookies did not disappoint…one richly sweet and chocolate chunk filled mouthful seemed to cure all blank thoughts and lingering discontentment.
Thousand Layer Double Chocolate Chunk Cookies are indulgently soft and gooey cookies, with slightly golden and chewy edges. They just happen to be my new personal favourite too – though this does seem to change every few months.
A very vanilla, egg yolk and brown sugar based cookie dough is studded by the addition of thick chunks of both milk and dark chocolate. The cookies are sprinkled with flaky sea salt before being baked in the oven until they just begin to turn golden brown around the edges… and all that chocolate is slightly melted and gooey.
Prior to this, I had never experienced thousand layer cookies before. And I do have to admit, the experience was revolutionary. You begin by preparing a basic cookie dough then dividing it into three equal portions. Each portion is then chilled before it gets rolled, layered and filled with layers of chocolate chunks. The dough is then stacked and rolled into one thick and heaping cookie mound…and then cut into little rounds.
Please don’t skimp on using good chocolate either. I was lucky that the kind people at NESTLÉ Bakers’ Choice armed me with the perfect dark and milk chocolate chunks for this recipe. The NESTLÉ Bakers’ Choice chocolate chunks were the ideal ingredient needed to yield that melted, gooey and chocolate rich center whilst also producing a very good looking chocolate chunk studded cookie.
These Thousand Layer Double Chocolate Chunk Cookies are utterly delicious and will leave you craving just one bite more. Thanks to Martha Stewart for the original recipe, which I adapted to suit my tastes. And my baking soul sister, Michelle from Hummingbird High, for the styling inspiration too. Let’s hope this transient lack-luster phase simply has to do with the current change in season.
- 1 cup unsalted butter, at room temperature.
- ¾ cup packed light brown sugar
- ¾ cup granulated (caster) sugar
- 4 egg yolks, at room temperature
- 2 tsp. vanilla bean extract
- 2 ¼ cups all-purpose (plain) flour
- ¾ tsp. baking soda
- 1 tsp. sea salt
- 1 ¼ cups NESTLÉ Bakers' Choice dark chocolate chunks, roughly chopped and halved
- ¾ cup NESTLÉ Bakers' Choice milk chocolate chunks, roughly chopped
- 1 egg, lightly beaten
- Flaky sea salt, or fleur de sel, for sprinkling
- Pre-heat the oven to 375 F / 190 C. Line three baking trays with baking paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with electric beaters, cream the butter and sugars on medium speed until fluffy and light in colour, 4 to 5 minutes. Add the egg yolks, one at a time, beating well to incorporate after each addition. Pause mixing to scrape down the sides of the bowl, then add the vanilla. Resume mixing and continue to beat until combined.
- In a large bowl, whisk together the flour, baking soda and sea salt. Then, with the mixer speed on low, add the flour mixture, in two separate batches until just combined. Scrape down the sides of the bowl and resume mixing until combined.
- Divide the dough into three equally weighted portions. Cover each in plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
- Once chilled, unwrap the first portion of dough and place it on a lightly floured surface. Flatten slightly into a thick rectangle and sprinkle over with half the chopped dark chocolate chunks. Top with the second portion of chilled dough then sprinkle the top with the milk chocolate chunks. Top with the third portion of dough and sprinkle with remaining dark chocolate chunks.
- Lightly dust the top of the dough stack with flour and gently roll out into a 9-by-6 inch / 22-by-15 cm rectangle, about 1 - 1 ½ inch / 2.5 – 3.8 cm in thickness.
- Using a 2 inch / 5 cm cookie cutter, cut out rounds of dough. If any chocolate chunks get stuck in the cookie cutter circle, simply push them into the cookie dough round shape. Place on the prepared baking sheets about 3 inches / 7 cm apart. Lightly wash each cookie with the beaten egg and sprinkle with salt.
- Bake until the outsides are golden and beginning to look set, 12 to 15 minutes – making sure to switch baking sheets around half-way through baking. Let the cookies cool for 5 minutes, until they can safely be moved to a wire rack to cool completely. These cookies can be stored in an airtight container for up to 4 days. But I doubt they will last that long.