This cookie is found on Martha Stewart’s website, from the author of ‘The Newlywed Cookbook’, Sarah Copeland.
It is sheer brilliance. The cookie has a ‘melt-in-the-mouth’ but crunchy texture (hope I’m making sense) that has all my tasters exclaiming over. Considering the trouble I had to go through making this, the efforts are well-worth the silent cursing.
How difficult is this? The dough is easy. It is the chopping of the chocolate that is a chore. Living in a humid and warm country, everything melts thrice as fast. Since this cookie requires the chocolate to be chopped into long, thin shards, it is no easy task. Just handling the chocolate shards causes quite some shards to melt, transferring from chopping board to plate.
I froze the chocolate before chopping but it still melted. By the end of the chopping session, I estimate about 10 grams of chocolate melted on the chopping board, the knife and my hands. It is not easy getting chocolate to become long thin shards. Mine tend to become either too thick shards or too thin shavings.
Thousand Layer Chocolate Cookies (adapted from Sarah Copeland, spotted on Martha Stewart’s website)
- 227 grams unsalted butter, softened but cool
- 150 grams dark brown sugar (I used 100 grams)
- 150 grams granulated sugar (I used 100 grams)
- 4 egg yolks
- 1 tsp vanilla extract
- 288 grams all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 255 grams chocolate, chopped into long thin shards (I used 55% cocoa chocolate)
- 1 egg, lightly beaten for egg wash
- flaky salt for sprinkling
- Sift flour, baking soda and salt into a large bowl. Set aside.
- Beat butter and sugar until soft and fluffy.
- Add egg yolks one at a time, making sure each is incorporated well before adding the next.
- Add vanilla and beat for a minute.
- Add in dry ingredients and mix until combined.
- Place dough in a bowl and cover with wrap. Refrigerate overnight.
- Prepare 2-3 cookie sheets lined with grease-proof paper.
- Turn out cookie dough on a lightly floured work area. Divide dough into 3 equal portions.
- Using your hands or a rolling pin, pat/roll 1 portion of the dough into a 20 x 20 square. Sprinkle half the chopped chocolate over the dough as evenly as possible.
- Pat/roll another portion into a 20 x 20 square. Place this dough over the dough sprinkled with chocolate. Sprinkle remaining chocolate.
- Pat/roll the last portion into a 20 x 20 square and place it over the other 2 pieces. Pat/roll the dough gently until it is 1 1/2 inches thick.
- Flour a 2 inch x 1 1/2 round cutter. Cut out as many rounds as you can. Pat the remaining scraps of dough together and repeat cutting until dough is finished up. Place each cookie on the baking sheet, spaced 3 inches apart.
- Refrigerate for an hour.
- Preheat oven to 375 F.
- Brush with egg wash and sprinkle with flaky salt. Bake for 12-15 minutes until golden brown, rotating baking sheets if necessary.
The patting/rolling of the dough is not as madly difficult as I thought it would be. I didn’t roll, of course. I pat. Rolling out cookie dough is almost impossible in this heat, no matter how well you flour the work area. After you roll it out to the correct measurement, there is no way it can come off the rolling board in 1 piece. No way. So I end up digging up the rolled dough and patting it over each layer. After the first failure in rolling, I gave up and just squished the dough on each layer, spreading and patting and spreading with my fingers.
The overnight resting time in the fridge was because I wanted the dough to be easier to handle. The 1 hour in the fridge after the cookies were cut out was to firm up the dough slightly. These cookies were baked in 3 batches and the 2nd and 3rd batches were left in the fridge and taken out and popped right into the oven.
I only got 15 cookies from 1 batch and they were finished within a day. 🙂