Truth be told, these cookies are not as delicious as I had hoped. I had hoped they would have been a bit more gooey and pliable, instead of crunchy. They have good flavor, and they look beautiful (and isn’t that really what’s important?) but they just didn’t quite please me. They pleased everyone else though, as they gobbled them right up, way ahead of the store bought variety (although jon points out: “they were homemade by somebody!”).  so perhaps it was my innate uneasiness that was not placated by chocolate chip cookies.

Perhaps it was the strange uneasiness I felt due to my upcoming life changes; or perhaps it is because I am a bit of a cookie snob, having matured around the undeniably delicious cookies from levains bakery? And yes, you’re right, these would make perfect cookies for an ice cream sandwich, but for me, they just weren’t right. 

I think that goes with the territory though: they’re called “newlywed chocolate chip cookies”. new couples, old couples, all couples, face situations and overcome disputes and challenges that were unexpected, and not quite perfect. For example: my father bought a child size shirt for his own wedding: an unexpected obstacle indeed! some disputes actually make for a great ending: like the chocolate and salt in this cookie. Perhaps they weren’t right because im not a newlywed? I had hoped it wouldn’t matter that I am a singleton, but perhaps they only make sense when you have someone to share them with? perhaps I should have made them for my boyfriend? Maybe then I would soon be a newlywed instead of a not-likely-to-soon-wed? would it be too creepy to anonymously mail him a box of cookies? (don’t answer that).

There are lots of reasons why these cookies may have not been as comforting as I had wanted them to be, but looking back, their memory will be perfect, as they were shared amongst the best of friends:   I will always have fond memories of these cookies as the crumbs that flew out of my mouth when I giggled uncontrollably at the ridiculous clues we were given when playing the 20 (or infinity) questions car game for ru paul (a woman known for her hotness who is thirty five years old-ish); the cookies we ate around the bonfire after gorging on hotdogs; the cookies wy ate in the back of the minivan while making cookie monster noises; and the cookies we ate while playing ping pong in greg’s garage, like old times.  great times.

I will make these cookies again as nostalgia for these great times with friends; I will make them for ice cream sandwiches; and I will likely make them one day for a boy. and maybe, one day as a newlywed. and maybe, hopefully, then, they will be perfect.

Thousand-Layer Chocolate Chip Cookies Recipe

(Adopted From The Newlywed Cookbook)
Makes 20 cookies/biscuits


1 cup/225 g unsalted butter, at room temperature

3/4 cup/150 g packed dark brown sugar

3/4 cup/150 g granulated sugar

4 egg yolks, at room temperature, (save the whites for brushing the tops of the cookies)

1 tsp pure vanilla extract

2 1/4 cups/280 g all-purpose/plain flour, plus more for dusting

3/4 tsp baking soda/bicarbonate of soda

3/4 tsp fine sea salt or table salt

9 oz/255 g high-quality bittersweet chocolate

1/4 tsp fleur de sel {optional, but definitely recommended}


  1.  Preheat the oven to 375°F/190°C/gas 5. Line two baking sheet/trays with parchment/baking paper.
  2. Cream butter and both sugars together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolks, two at a time, followed by vanilla.
  3. Whisk together the flour, baking soda/bicarbonate of soda, and salt. Stir dry ingredients into butter mixture on low speed until just mixed. Stop and scrape down the bowl to make sure all the butter is evenly incorporated and give the dough a final mix.
  4. Divide the dough into 3 portions. Put each dough portion on large piece of plastic wrap/cling film, and pat into a 4-by-6-in/10-by-15-cm rectangle. Wrap and refrigerate on a flat shelf in the fridge until well chilled, about 30 minutes.
  5. Meanwhile, coarsely chop the chocolate into thin shards using a serrated knife. Set aside.
  6. When the dough is chilled, lay one portion on a lightly floured countertop. Sprinkle with half of the chocolate and top with another piece of dough. Repeat with remaining chocolate and dough until you have a slab of dough with two layers of chocolate. Dust lightly and evenly with flour and roll gently with a rolling pin into a large 9-by 6-in/23-by-15-cm rectangle that’s about 1 1/2 in/ 4 cm thick.
  7. Using a 2-in/5-cm round cookie or biscuit cutter or a thin rimmed glass, cut out ten rounds of dough. Gather the scraps together, pat lightly, and cut out remaining cookies.
  8. Divide half of the cookies/biscuits between the 2 prepared baking sheet/trays, leaving about 3 in/7.5 cm between cookies/biscuits since they will spread. Brush the tops of each cookie with the beaten egg, and with a light hand, sprinkle with a few grains of sea salt, or leave plain.
  9. Bake until the cookies are set, 12 to 15 minutes, switching the sheets halfway through top to bottom if you’re baking two sheets at a time. Let cookies/biscuits cool slightly, about 3 minutes, then transfer the cookies with a thin spatula to a wire rack to cool completely.
  10. Eat and enjoy!