Thousand Layer Chocolate Chip Cookies

This past Saturday was a big day for me.  After nearly 2 years of running and 3 months of training, Saturday was my very first half-marathon.  The morning of the race was beautiful, the sun was shining and the temperatures were comfortably cool.  I faced the race with confidence and excitement.  Halfway through the 13.1 miles, the weather changed and thunder and lightning began.  Since we were running along the coastline of Lake Michigan, the race officials decided the lightning presented a safety issue and decided to call the race.  They did give the runners a choice to continue running at our own risk.  I was over halfway by time this news made its way to me and there was no way I was going to stop.  The thunder and lightening became more intense and then the skies opened up and it down poured.  The wind picked up and I heard reports of hail as well (though I didn't experience any).  I ran through water 2 inches deep, and I crossed the finish line soaking wet, freezing, and completely exhilarated that I met my goal and finished.  I'm looking forward to running another half in the future, hopefully one that doesn't get cancelled halfway through, so I can get an official finishing time.  But for now I am proud to say, I'm a half marathoner!

These cookies have absolutely nothing to do with running.  I wouldn't have minded seeing a plateful of these waiting for me at the finish line though!  The name of these cookies, Thousand Layer Chocolate Chip Cookies, does a good job of describing the many layers in these fabulous treats.  They are certainly more time consuming than your average chocolate chip cookie, but they are out-of-this-world delicious.  These cookies are worth the extra time, and I guarantee anyone you make them for will love them.  Now if only I can convince half-marathon planning committees to serve these at the finish line...

Thousand Layer Chocolate Chip Cookies

Makes approximately 20 cookies (depending on the size of your cutter)

Ingredients:
2-1/2 sticks unsalted butter
2-1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup packed brown sugar
3/4 cup sugar
1 egg, at room temperature
3 egg yolks, at room temperature
1 teaspoon vanilla
8 ounces semisweet chocolate, chopped into long, thin shards
1 large egg, lightly beaten (for egg wash)
1.  Cut up 2 sticks of butter and place them in a large saucepan.  Whisk over medium heat until the butter is melted.  Turn up the heat and continue cooking the butter, whisking occasionally, until the butter turns brown.  (Don't walk away, as the butter can burn quickly once it turns brown!)

2.  As soon as the butter turns brown, remove the pan from heat and pour the butter into a medium heat-proof bowl.  Place butter in the fridge to solidify (about 4 hours). 

3.  Remove the butter from the fridge and allow it to come to room temperature.  Bring the remaining half stick to room temperature as well. 

4.  In a large mixing bowl, whisk together the flour, baking soda, and salt.  Set aside.

5.  Scrape the brown butter into the bowl of your stand mixer fitted with the paddle attachment.  Add the remaining butter, brown sugar, and sugar.  Beat until fluffy and light, about 3-5 minutes.

6.  Add the egg and beat for 1 minute.  Add egg yolks, one at a time, beating well after each addition.

7.  Add in the vanilla and beat to combine.

8.  Turn the mixer to low speed and slowly add in the dry ingredients.  Mix until the flour is just incorporated.

9.  Place the cookie dough on a lightly floured surface.  Divide into 3 equal pieces and form each piece into a 4x6" rectangle.  Wrap each rectangle in plastic wrap and refrigerate for 30 minutes.

10.  Remove the rectangles from the fridge and unwrap.  Place one of the dough rectangles on a lightly floured surface and sprinkle with half the chocolate shards.

11.  Top with another piece of dough and sprinkle with remaining chocolate.  Top with remaining piece of dough.  You should have a tall cookie dough rectangle in front of you.

12.  Dust the top layer of cookie dough lightly with flour.  Using a rolling pin, gently roll the dough into a rectangle about 9x6" and about 1-1/2" thick.

13.  Use a 2" round cookie cutter to cut cookies out.  (I used a glass instead, and my cookies were about 4".)  Re-roll any scraps to get the most cookies out of your dough.

14.  Place cut cookies on a cookie sheet lined with parchment paper, cover loosely, and place in the fridge for at least 1 hour.  (The longer the cookies are refrigerated, the deeper their flavor.  I didn't want to wait longer to try a cookie, so I left mine in only an hour.)

15.  While the cookies are chilling, prepare the egg wash by beating 1 egg in a small bowl.

16.  Remove cookies from the fridge and separate them on cookie sheets, leaving about 2 inches between cookies.  Brush each cookie with the egg wash.

17.  Bake at 375 for 11-14 minutes, until the edges of the cookies have just set.  Cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool.

Store any leftovers in an airtight container.

Source:  Une Gamine Dans La Cuisine