Chocolate Chip Cookie Icebox Cake
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Salt1 tsp
Baking Soda1 cup
Granulated Sugar1 tbsp
Vanilla Extract2 large
Egg (at room temperature)3 cups
Heavy Cream1 cup
Sugar (confectioners')Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Line two baking sheets with parchment paper
4
In a medium bowl, whisk together the flour, salt and baking soda, then set aside
5
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
6
Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated
7
Lower the speed to a stir, add the flour and mix until just combined
8
Then stir in 2 cups of the chocolate chips until incorporated
9
Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets
10
Bake until the cookies are golden and crisp, 12 to 15 minutes
11
Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely
12
Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form
13
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
14
Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top
15
Repeat the layers three more times, finishing with a layer of cream
16
Sprinkle the remaining 1/2 cup chocolate chips over the top
17
Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight
18
Slice into wedges to serve