Best 4 Chocolate Chip Cookie Icebox Cake Recipes

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CHOCOLATE CHIP COOKIE ICEBOX CAKE



Chocolate Chip Cookie Icebox Cake image

Provided by Nancy Fuller

Categories     dessert

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 tablespoon plus 2 teaspoons vanilla extract
2 large eggs, at room temperature
2 1/2 cups semisweet mini chocolate chips
3 cups heavy cream
1/4 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
  • 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. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
  • Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
  • Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. 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. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
  • Slice into wedges to serve.

CHOCOLATE-CHIP-COOKIE ICEBOX CAKE



Chocolate-Chip-Cookie Icebox Cake image

Provided by Martha Stewart

Categories     dessert

Time 10h10m

Yield 10 to 12 servings

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips or chunks (2 cups)
4 cups heavy cream, well chilled
8 ounces mascarpone cheese
2 tablespoons granulated sugar
1 tablespoon whiskey (optional)
Chocolate curls, for garnish

Steps:

  • 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.

CHOCOLATE CHIP COOKIE ICEBOX CAKE



Chocolate Chip Cookie Icebox Cake image

The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 6

4 cups cold heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 tablespoon whiskey (optional)
8 dozen cookies from Chocolate Chip Cookie Base (2 1/4 inches, baked until crisp)
Chocolate shavings, for garnish

Steps:

  • Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
  • Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
  • Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.

MOCHA CHOCOLATE CHIP ICEBOX CAKE



Mocha Chocolate Chip Icebox Cake image

A little espresso powder adds richness to this chocolate chip cookie icebox cake.

Provided by Cally

Categories     Desserts     Cakes

Time 4h15m

Yield 10

Number Of Ingredients 6

1 cup heavy cream
1 (8 ounce) container mascarpone cheese
ΒΌ cup white sugar
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 (13 ounce) package crispy chocolate chip cookies

Steps:

  • Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
  • Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
  • Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 29.4 g, Cholesterol 60.6 mg, Fat 28.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 14 g, Sodium 130.5 mg, Sugar 17.7 g

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