Tuesday, February 15, 2011

Cookies-and-Cream Torte

I’m not really sure what to call this unusual recipe, which is a combination of several different desserts—suggestions are appreciated. The cream mixture is reminiscent of tiramisú. I used amaretto, but kahluá would be nice as well. I used three 9-inch cake pans to make the really big chocolate chip cookies (my basic cookie recipe). You will get numerous servings from this dessert. Enjoy!

Cookies-and-Cream Torte
3 (9-inch) Chocolate Chip Cookies
2 cups heavy cream
16 oz. cream cheese, softened
1/2 cup sugar
1/4 cup amaretto
1 tsp. instant espresso powder
1 tsp. vanilla extract
Grated bittersweet chocolate

1. Place one cookie on a cake plate.
2. Combine cream and next 5 ingredients in a large bowl; beat mixture with an electric mixer until firm peaks form. Spread some of cream mixture over top of cookie; top with another cookie. Spread with cream mixture; top with third cookie. Spread top and sides with cream mixture. Top with grated chocolate. Cover and chill until ready to serve.

Chocolate Chip Cookies:
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 tsp. vanilla extract
2 eggs
4 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 bag semisweet chocolate chips

1. Beat butter and sugars with an electric mixer. Add in vanilla. Beat in eggs, 1 at a time, until blended. Combine flour and next 3 ingredients. Gradually add to butter mixture. Add in chocolate chips. Spread batter in three lightly greased 9-inch cake pans.
2. Bake at 350° for 12 to 14 minutes. Allow to cool 10 minutes. Remove from pans, and cool completely.

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