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Categories:
flour baking soda salt unsalted butter brown sugar sugar eggs vanilla chocolate chips heavy cream Mascarpone cheese sugar whiskey chocolate curls
Viewed: 48 - Published at: 3 years agoIngredients
- 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)
- 4 cups heavy cream, well chilled
- 8 ounces mascarpone cheese
- 2 tablespoons granulated sugar
- 1 tablespoon whiskey (optional)
- Chocolate curls, for garnish
Method
- 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 and whiskey (if using).
- 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.
