Chocolate Chip Cookie Torte

Chocolate chip cookie torte is a striking, easy to layer cake that turns everyone’s favourite cookie into an elegant dessert. This version uses Cocoabeans Bakeshop’s gluten free cookie mix.

Betsy Hiebert & Dee Burdeny
Cocoabeans Bakeshop

Ingredients
Cookies

1 package Cocoabeans Bakeshop chocolate chip cookie mix
1/2 cup butter, softened
1 egg
2 tsp vanilla extract

Cookie Torte Filling
2 1/2 cups whipping cream
1 tsp vanilla extract
1/4 cup icing sugar
1 cup whole milk
1/3 cup Bailey’s Irish Cream or chilled coffee (replace with milk for a kid-friendly version)

Chocolate Ganache Topping
1/2 cup chocolate chips
1/4 cup whipping cream

Method
Cookies

1. Preheat oven to 235°F. Mix chocolate chip cookies according to package directions, then scoop onto a parchment-lined baking sheet. You should get 30-36 cookies.
2. Press the cookies flat with the palm of your hand and bake for 10-15 minutes, or until golden brown.
3. Allow cookies to cool completely.

Cookie Torte Filling

1. Combine the whipping cream, vanilla and icing sugar and whip until stiff peaks form. Set aside.
2. In another bowl, mix together whole milk and Irish cream.

Chocolate Ganache Topping

1. Heat cream in the microwave, add the chocolate chips and let sit for 1 minute. Stir until smooth and creamy.

Assembly

1. Using an 8″ spring form cheesecake pan, dunk cookies in the milk and Bailey’s mixture and place in a single layer on the bottom of the pan. Break up some cookies to fill in any gap.
2. Top with an even layer of whipped cream, then repeat with more cookies and whipped cream until pan is full.
3. Cover the top with plastic wrap and chill in the fridge overnight.
4. Remove cookie torte from the spring form pan, then top with more whipped cream, ganache, and mini chocolate chips.

Yield 1 chocolate chip cookie torte