Chocolate-Chip-Cookie Icebox Cake
Chocolate-Chip-Cookie Icebox Cake requires about 10 hours and 10 minutes from start to finish. For $1.19 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 935 calories, 8g of protein, and 66g of fat. 2547 people were impressed by this recipe. This recipe from Foodnetwork requires granulated sugar, mascarpone cheese, salt, and flour. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is good. Users who liked this recipe also liked Chocolate Chip Cookie Icebox Cake, Funfetti Chocolate Chip Cookie Icebox Cake, and Banana Chocolate Chip Shortbread Icebox Cake.
Servings: 12
Preparation duration: 50 minutes
Cooking duration: 560 minutes
Ingredients:
1 teaspoon baking soda
Chocolate curls, for garnish
2 large eggs
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons granulated sugar
4 cups heavy cream, well chilled
1 1/2 cups packed light brown sugar
8 ounces mascarpone cheese
1 1/4 teaspoons salt
12 ounces semisweet chocolate chips or chunks (2 cups)
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1 tablespoon whiskey (optional)
Equipment:
baking paper
hand mixer
baking sheet
bowl
oven
whisk
plastic wrap
serrated knife
Cooking instruction summary:
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.
Step by step:
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.
2. Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed.
3. Add flour mixture in 3 batches, then beat in vanilla. Fold in chocolate chips.
4. Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart.
5. Bake until edges are golden brown and centers are set, 14 to 16 minutes.
6. Transfer sheets to wire racks to cool 5 minutes.
7. Transfer cookies to racks to cool completely.
8. 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.
9. Add granulated sugar and whiskey (if using).
10. Whisk on medium-high speed until medium-stiff peaks form. Refrigerate until ready to use.
11. 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.
12. To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake.
13. Garnish with chocolate curls.
14. To serve, cut the cake into wedges with a serrated knife.
Nutrition Information:
covered percent of daily need
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