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
- 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.
- Press the cookies flat with the palm of your hand and bake for 10-15 minutes, or until golden brown.
- Allow cookies to cool completely.
Cookie Torte Filling
- Combine the whipping cream, vanilla and icing sugar and whip until stiff peaks form. Set aside.
- In another bowl, mix together whole milk and Irish cream.
Chocolate Ganache Topping
- Heat cream in the microwave, add the chocolate chips and let sit for 1 minute. Stir until smooth and creamy.
Assembly
- 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.
- Top with an even layer of whipped cream, then repeat with more cookies and whipped cream until pan is full.
- Cover the top with plastic wrap and chill in the fridge overnight.
- 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
