Name: Layered Chocolate-Pistachio Cookie Cake
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 10 to 12 servings
Ingredients: 4 1/2 cups all-purpose flour (see Cook's Note); 2/3 cup unsweetened dark cocoa powder; 2 teaspoons baking soda; 2 teaspoons kosher salt; 3 cups packed dark brown sugar; 3 sticks (1 1/2 cups) unsalted butter, at room temperature; 4 large eggs; 2 teaspoons pure vanilla extract; One 12-ounce bag semi-sweet chocolate chips, such as Ghirardelli Semi-Sweet Chocolate Baking Chips; 1/2 cup salted roasted pistachios, finely chopped; 2 cups confectioners' sugar; 2 sticks (1 cup) unsalted butter, at room temperature; 1/2 teaspoon kosher salt; 1 cup pistachio cream; 4 ounces bittersweet chocolate chips, such as Ghirardelli Bittersweet 60% Cacao Baking Chips; 1/3 cup heavy cream; 1/2 cup salted roasted pistachios, coarsely chopped; 1/4 teaspoon flaky sea salt

Directions

Watch how to make this recipe.

For the cookies: Preheat the oven to 375 degrees F.
Whisk together the flour, cocoa, baking soda and kosher salt in a large bowl. Beat the brown sugar and butter in a second large bowl with an electric mixer on medium-high speed until light and fluffy, about 6 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Fold in the semi-sweet chocolate chips and pistachios by hand.
Roll the dough into 6 balls (about 1 1/2 cups each). Divide the balls among 3 rimmed baking sheets lined with parchment. Flatten the balls into 6-inch circles using your hands; make sure the circles are spaced at least 2 inches apart.
Bake in batches until just set, 14 to 18 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting: Meanwhile, beat the confectioners’ sugar, butter and kosher salt in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Fold in the pistachio cream until evenly combined.
To assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting (about 1/2 cup). Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smoothly.
For the chocolate ganache: Put the bittersweet chocolate chips in a medium heatproof bowl. Bring the cream to a simmer in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth.
Pour the ganache over the top of the cake, smoothing the top with a small offset spatula. Decorate the top with the pistachios and flaky sea salt. Let stand at room temperature until the chocolate hardens, about 10 minutes.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)