Chocolate chip cookie ice cake recipe

Chocolate chip cookie ice cake 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 1/4 teaspoons salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups packed light brown sugar 3/4 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 12 ounces semisweet chocolate chips or chunks (2 cups) For the cream: 4 cups heavy cream, well chilled 8 ounces mascarpone cheese 2 tablespoons granulated sugar Chocolate curls, for garnish Directions To make the cookies: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl. With an electric mixer on medium-high speed, beat the butter and both sugars until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed. Add flour mixture in 3 batches, then beat in vanilla. Fold in chocolate chips.

Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart. Bake until edges are golden brown and centers are set, 14 to 16 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely.

To make the cream: With an electric mixer on medium speed, whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add granulated sugar.Whisk on medium-high speed until medium-stiff peaks form. Refrigerate until ready to use.

To assemble the cake, dab the bottom of 11 cookies with a very small amount of cream mixture; arrange 9 in a circle on a serving plate, with 2 cookies in the middle. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layer (staggering cookies), ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.

To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake. Garnish with chocolate curls.

To serve, cut the cake into wedges with a serrated knife. Yummy!!!Enjoy!:)

Reply to this thread

This site uses cookies and other tracking technologies to differentiate between individual computers, personalized service settings, analytical and statistical purposes, and customization of content and ad serving. This site may also contain third-party cookies. If you continue to use the site, we assume it matches the current settings, but you can change them at any time. More info here: Privacy and Cookie Policy