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Triple-Layer Chocolate Chunk Cookies

Servings: 24


  • 2 1/4 c flour + more for work surfaces
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 3/4 c brown sugar
  • 3/4 c sugar
  • 2 tsp vanilla
  • 4 egg yolks
  • 10 oz bittersweet dark, or semi-sweet chocolate, rough chopped [divided into two 4oz and one 2 oz groups. The 2oz group should consist of more finely chopped bits, if possible.] 


  • In a medium bowl, combine the flour, baking soda, and salt with a fork or whisk.
  • In the bowl of a mixer or by hand, beat the butter and sugars until smooth and fluffy.
  • Beat in the vanilla just to combine.
  • On low speed, beat in two of the yolks, followed by half of the flour mixture until combined.
  • Repeat with the other two yolks and then the rest of the flour mixture until just combined.
  • Transfer the cookie dough to a lightly floured work surface.
  • With your hands, divide the dough into 3 equal balls.
  • Flatten each ball and press it into a 4x6 inch (10.2x15.3 cm) rectangle.
  • Wrap each rectangle in plastic and refrigerate for 30-60 minutes.
  • Heat the oven to 375 while the dough is chilling.
  • Also, while the dough is chilling, chop your 10oz of chocolate roughly, dividing into two-4oz and one- 2oz group. The 2oz group should then be a bit more finely chopped than the other 8oz.
  • Flour a work surface or a large piece of parchment or wax paper [I use parchment].
  • Place one rectangle of dough on the floured surface or paper.
  • Sprinkle the rectangle with 4oz of the chocolate.
  • Top this with another rectangle of dough.
  • Sprinkle with another 4oz of the chocolate.
  • Cover with the last rectangle of dough, reserving the last 2oz of the finer-chopped chocolate
  • Sprinkle the top layer of dough with a bit of flour and cover with a second piece of parchment or wax paper [or just use a floured rolling pin in step 19, below].
  • With a rolling pin, flatten this layered dough into a 9 x 6 inch [23x15.25cm] rectangle that is almost 1.5 inches [3.8cm] tall.
  • Remove the floured parchment or wax paper, if using.
  • Sprinkle evenly with the remaining 2oz of more finely chopped chocolate.
  • Recover with the parchment or wax paper, if using, and gently roll the top, just enough to press the chocolate in a wee bit.
  • With a long, sharp knife, cut the rectangle into 24 1.5-inch [5-cm] squares.
  • Place the cookie squares onto parchment- or silpat-lined baking sheets, 2-3 inches apart.
  • Bake the cookies, one tray at a time, for 12-14 minutes, rotating after 6 minutes cooking time. Cookies will be light brown and set.
  • Cool completely on wire racks.


Inspired by Sarah Copeland's excellent Newlywed Cookbook.