Chocolate-Chip-Cookie Icebox Cake

Save Recipe
  • Level: Easy
  • Total: 10 hr 10 min (includes chilling time)
  • Active: 50 min
  • Yield: 10 to 12 servings
Share This Recipe

Ingredients

For the cookies:

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 

1 tablespoon whiskey (optional) 

Chocolate curls, for garnish 

Directions

  1. 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.
  2. 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.
  3. 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 and whiskey (if using). Whisk on medium-high speed until medium-stiff peaks form. Refrigerate until ready to use.
  4. 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.
  5. To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake. Garnish with chocolate curls.
  6. To serve, cut the cake into wedges with a serrated knife.

🤤 More Drool-Worthy Recipes