If you’re a chocolate chip cookie lover looking to take your baking to the next level, these 100 Layer Chocolate Chip Cookies are the ultimate treat. Imagine the classic chewy, buttery cookie flavor you love… multiplied into multiple thin, stacked layers, creating a visually stunning and decadently rich dessert experience.
This recipe transforms your favorite chocolate chip cookie dough into thin layers baked individually and stacked like a cookie cake, giving you layers of texture, chocolate, and buttery goodness with every bite. Perfect for celebrations, dessert tables, or an over-the-top chocolatey indulgence.
What Are 100 Layer Chocolate Chip Cookies?
“100 Layer” cookies are essentially:
- Ultra-thin chocolate chip cookies baked layer by layer
- Stacked with a creamy filling between each layer (optional)
- A decadent alternative to traditional chocolate chip cookies or cookie bars
The result is a crunchy-yet-chewy treat with intense chocolate flavor and a wow-factor presentation.
This idea is inspired by layered desserts like:
- Napoleon (thin layers with cream filling)
- Mille-feuille
… but in cookie form.
Why You’ll Love This Recipe
- Crunchy, chewy, chocolatey perfection
- Visually impressive for parties
- Customizable with fillings or extra mix-ins
- Make ahead friendly
- Perfect for gifting
It’s the ultimate cookie for serious cookie fans.
Ingredients
Cookie Layers
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Optional Filling Between Layers
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk or cream
You can also use chocolate ganache, Nutella, or peanut butter for a decadent variation.
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Line multiple baking sheets with parchment paper.
This ensures easy removal and clean layers.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Gradually mix in dry ingredients.
- Fold in chocolate chips.
The dough should be soft but scoopable.
Step 3: Bake Ultra-Thin Cookie Layers
- Using a cookie scoop, drop about 1–2 tablespoons of dough and flatten into a thin circle (~⅛–¼ inch thick).
- Bake 8–10 minutes until edges are golden but centers remain slightly soft.
- Let cool completely on wire rack.
Note: The thinner the layers, the crispier they will be once stacked.
Step 4: Make Optional Filling
- Beat softened butter until creamy.
- Add powdered sugar gradually.
- Beat in vanilla and milk until smooth.
This creates a fluffy, spreadable frosting to sandwich layers.
Step 5: Assemble the Cookie Stack
- Place one cookie layer on a flat surface.
- Spread a thin layer of frosting or filling on top (optional).
- Repeat with remaining cookies, stacking evenly.
- For 100 layers, you can make smaller cookies and repeat the process with multiple sheets of dough.
- Press gently but evenly to ensure stack stability.
Step 6: Chill and Serve
- Chill for at least 30 minutes to set.
- Slice carefully with a sharp knife for clean edges.
- Serve with milk or coffee.
Tip: If you want even more dramatic layers, tint the frosting or dough for a fun visual effect.
Texture & Flavor Profile
- Crisp edges with chewy centers
- Sweet, rich, and buttery
- Bursting with chocolate in every bite
- Optional creamy filling adds smooth, indulgent contrast
Variations
1. Chocolate Ganache Layers
Replace frosting with dark chocolate ganache for intense chocolate lovers.
2. Peanut Butter Chocolate Chip
Add ½ cup peanut butter to dough and use peanut butter frosting between layers.
3. Caramel Drizzle
Drizzle salted caramel between every 5–10 layers for gooey richness.
4. Holiday-Themed
Tint dough with food coloring for layered festive cookies.
Tips for Perfect Layered Cookies
- Bake in uniform thin layers for stability.
- Cool completely before stacking to avoid sliding.
- Use a sharp knife for clean slices.
- Chill stacked cookies for 30–60 minutes to hold shape.
Storage Instructions
Room Temperature
Store covered for 3–4 days.
Refrigerator
Store up to 1 week. Let come to room temperature before slicing.
Freezer
Freeze individual slices in airtight containers for up to 3 months.
Nutritional Information (Approximate per Cookie Layer without Filling)
- Calories: 150
- Carbohydrates: 20g
- Fat: 7g
- Protein: 1.5g
- Sugar: 12g
Values vary depending on thickness, chocolate amount, and filling used.
Why This Recipe Works
The key to the perfect 100 layer cookie:
- Thin, even layers for structure
- Classic chocolate chip dough for familiar flavor
- Optional filling for stability and indulgence
It’s essentially a cookie and a layered dessert rolled into one.
Occasions for 100 Layer Cookies
- Birthday celebrations
- Cookie swaps
- Holiday dessert tables
- Gifts for chocolate lovers
- Any time you want to impress with chocolate chip cookies
Final Thoughts
100 Layer Chocolate Chip Cookies are an over-the-top, indulgent twist on a classic favorite. They’re fun to make, visually stunning, and absolutely irresistible for anyone who loves chocolate chip cookies.
If you want to wow your family or guests, this recipe turns the simple cookie into a layered masterpiece.
Print
100 Layer Chocolate Chip Cookies (Ultimate Layered Indulgence)
Ingredients
- 2½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks / 225g) unsalted butter, cold and sliced into thin pieces
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups semi-sweet chocolate chips or chopped dark chocolate
- Optional: flaky sea salt for finishing
Instructions
- Make dough: In a food processor, pulse flour, baking powder, and salt. Add cold butter; pulse until mixture resembles coarse crumbs with pea-sized butter bits.
- Add wet ingredients: With motor running, add sugar, egg, and vanilla. Pulse just until dough begins to clump.
- Rest: Turn dough onto a lightly floured surface. Shape into a rough rectangle. Wrap in plastic; chill 30 minutes.
- Laminate (create layers):
- Roll dough into a 12×8″ rectangle.
- Sprinkle half the chocolate over surface. Fold dough in thirds like a letter.
- Rotate 90°, roll again into 12×8″. Sprinkle remaining chocolate. Fold in thirds again.
- Wrap and chill 1 hour (or up to 2 days).
- Slice & bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Slice dough into ¼”-thick rectangles or rounds. Place 2″ apart on sheets.
- Sprinkle with flaky salt if desired.
- Bake 12–15 minutes, until golden at edges but centers look soft.
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Keep butter cold—this creates steam pockets for flakiness.
– For extra layers, repeat folding process once more before chilling.
– Store in an airtight container up to 5 days—they stay crisp!
Prep Time & Nutrition (per cookie, makes 16):
Servings: 16 | Calories: 180 | Net Carbs: 18g | Fats: 12g | Protein: 2g