| Level: | Easy |
| Total: | 5 hr |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 tablespoon plus 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 2 1/2 cups semisweet mini chocolate chips
- 3 cups heavy cream
- 1/4 cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
- Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
- Whip the heavy cream, confectioners’ sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
- Slice into wedges to serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 974 |
| Total Fat | 59 g |
| Saturated Fat | 37 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 2 g |
| Sugar | 82 g |
| Protein | 8 g |
| Cholesterol | 192 mg |
| Sodium | 384 mg |
Reviews
Awesome and delicious cookie! Next time I make these I make cut the sugar in half- just my preference. Overall, this is worthy of repeats!!
I love cake.
Made this for a family reunion and it was enjoyed by all ages ! Very popular !
I’ve made a ton of chocolate chip cookies over the years & I decided to try this recipe. These are the best chocolate chip cookies ever!!
I am gluten free and my grands have some issues with gluten so I substitute Tate’s GF chocolate chip cookies ….soo good thanks for the idea
LOVE THIS !! So good !! And different ! I did a layer with vanilla ice cream too !! LOVE love your show !! Wish it cam on more often !! Nancy D. Burlington NC
very,very good I took some cookies and put the whipped cream mixture between two cookies and the rest made the ice cream cake both were awesome the choclate chip cookie it self is my favorite chocolate chip recipe thanks Nancy love your show
Really unique idea for a cake. But I ran out of whipped cream before all the cookies were stacked, so my cake looks flat. Very tasty though!