Combine flour, baking soda and salt in a bowl and whisk together.

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.

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.

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.