Chocolate chip cookies are one of my favorite cookies, so why not make a cake - hence the Chocolate Chip Cookie Icebox Cake. Easy peasy!
CHOCOLATE CHIP COOKIES
I love chocolate chip cookies. I always have the ingredients on hand for a batch when the mood strikes; or when I get a last minute to bring desserts or sweets for a get together with friends or an event at church. A friend once told me that he and his wife had worked it out where they could make a batch of chocolate chip cookies during the commercial breaks of a show or sporting event. It was definitely a team effort and that is what I call commitment.
HOW MANY COOKIES
This recipe calls for a double batch of my chocolate chip cookie recipe and will make about 5 dozen cookies depending on what size scoop you use. A single recipe doesn't make enough cookies, but a double batch will leave extra for later. I use a 1-ounce cookie scoop. A cookie scoop is the easiest way to portion the cookies. If you don't have one I recommend getting one.
So think of this recipe more as a guide than an exact you must follow it step by step or disaster will befall your recipe. This version of the Chocolate Chip Cookie Icebox Cake took about 40 cookies and has 5 layers. However, if you can pack in more cookies per layer and you want more layers, go ahead. Just remember to prepare more whipped cream for the additional layers.
And I use Ghirardelli Semi-Sweet Chocolate Chips for this recipe because the chips are smaller and therefore easier to bite through when the icebox cake comes out of the refrigerator.
CARAMEL WHIPPED CREAM
The first time I made this recipe I made it with plain sweetened whipped cream, but the for the blog I wanted a more interesting flavor combination. I ran it by some friends and the idea of caramel whipped cream was the clear winner. I only use the caramel to sweeten the cream (no other sugar needed) and the whipped cream has a sweet, warm taste. If you do want your whipped cream sweeter add 1 tablespoon of powdered sugar per 2 cups of heavy cream.
ICEBOX CAKE ASSEMBLY
For the final assembly, you can make the icebox cake as short or as tall you want. Of course, taller is better and I might try that next time. Just make sure you have the right support. I've icebox cakes made with a pan, cookies are stacked on a plate, but I like the structure that a springform pan supplies.
Alternate layers of cookies and cream, refrigerate and pour the chocolate ganache over the top. There is no wrong way to do this recipe. You might decide that you want a double layer cookies or double layer of cream. Baker's choice.
If you're looking for a easy and tasty dessert try this one. And tag me @bakesbybrownsugar or leave a comment at the bottom of the page if you make it and like it.
Chocolate Chip Cookie Icebox Cake
- 9-inch Spring Form Pan
Chocolate Chip Cookies
- 2 1/2 cups (300 grams) all purpose flour sifted
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 1 cup (227 grams) unsalted butter room temperature
- 1/2 cup (100 grams) white granulated sugar
- 1 cup (96 grams) dark brown sugar packed
- 2 (100 grams) large eggs room temperature
- 2 teaspoons pure vanilla
- 16 oz semi-sweet chocolate chips
Caramel Whipped Cream
- 3/4 cup (150 grams) sugar
- 3 tablespoons water
- 1/2 cup heavy cream
- 2 1/2 cups heavy cream chilled
- 3/4 cup heavy cream
- 6 oz chopped chocolate or semi-sweet chocolate chips
For the Chocolate Chip Cookies
- This cookie recipe produces 5 dozen cookies
- Combine flour, baking soda and salt in a bowl and whisk together.
- In the bowl of stand mixer with the paddle attachement combine the butter, vanilla, the white and brown sugars and beat with on medium speed until it is lighter in color, about 2-3 minutes. Add the eggs and beat on medium speed until well blended.
- Add the flour mixture and mix on low speed and then increase to medium and mix until flour is blended in. Add the chopped chocolate mix on low speed until chocolate and nuts are distributed through the dough. Chill the dough for 24 hours. Chilling the dough produces a more delicious cookie. But if you're in a hurry chill the dough for 2 hours and prepare the caramel sauce. Chilling the dough will keep the cookies from spreading as much.
- Preheat the oven the 375 degrees F and line two baking sheets with parchment paper or Silpat.
- Use a cookie scoop to drop balls of dough unto the cookie sheets. My scoop holds 1 ounce of cookie and my cookie sheet fits about nine (9) scoops. Bake until the cookies are a light golden color, 10-12 minutes.
- Cool the cookies for about 1-2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
For the Caramel Sauce
- Place the sugar and the water in a 2-quart non-reactive saucepan and stir gently to combine. Bring to a boil over medium high heat and then reduce to medium heat and cook without stirring until the syrup caramelizes and turns a golden amber color. Remove the pan from the heat and slowly stir in 1/2 cup of heavy cream. Be careful as the mixture will bubble up. Stir the caramel until it is smooth.
- Pour the caramel into a heatproof glass jar, loosely cover with plastic wrap and refrigerate until the caramel is cooled.
Caramel Whipped Cream
- In the bowl of an electric mixer with the whisk attachment beat 2-1/2 cups of heavy cream until slightly thick. Turn off the mixer, add the caramel and continue to beat the heavy cream until soft peaks form and the beater leaves visible tracks in the cream. Be careful not to over beat the cream.
- Now it’s time to assemble the cake. You will need a 9-inch spring-form pan. Place two tablespoons of caramel whipped cream on the bottom the pan and spread it around the center. Start placing the cookies around the pan, making sure the edges touch the sides of the spring form. There will be gaps, that’s okay because the whipped cream will fill those in. You will use 8-10 cookies per layer depending on the size of your cookies.
- Spread about a cup of whipped cream over the cookies. Mark where the gap is between the cookies that touch the side of the pan. When you put in the next layer of cookies, start by covering up these gaps. Repeat the layering process until all the whipped cream is used up. Place the cake in the refrigerator and allow it to chill overnight. The longer the cake sits the softer the cookies become.
- Place 6 ounces of chopped chocolate in a small bowl. Heat 3/4 cup or 6 ounces of heavy whipping cream in 1 cup measuring cup in the microwave. Heat the cream in 20 second increments. Do not walk away from the cream in the microwave. If it gets too hot, it will boil over and you will have to start all over. When you see bubbles around the edges of the measuring cup or in the pan, pour the hot cream over the chocolate and gently stir until the ganache is completely smooth.
- Allow the ganache to cool and slightly thicken. Remove the cake from the refrigerator and starting at the center, pour the ganache over the cake. Use an offset spatula to slowly and gently spread the ganache to the edges so that it drips over the edges of the cake. Return the cake to refrigerator and chill until the ganache has set. It will have a slightly fudgy texture.