What would the world be without chocolate chips?
What would the world be without chocolate chips you say? Definitely not as sweet for sure.
I have to admit to occasionally buying chocolate chip cookies for my kids when they were young and they would probably have been Chips Ahoy by Nabisco. But, 99% of the time they would have had homemade, warm out of the oven, cookies waiting for them when they returned from school with a tall glass of milk.
When we lived in Chicago back in the 80’s and my daughter was in pre-school, I was guilty of talking her out of going to pre-school one day so we could go to Woodfield Mall. At the time, I think that was one of the largest malls in the U.S. and they had a Mrs. Fields Cookie shop which I absolutely in love with their Macadamia Nut White Chocolate and Chocolate Chip Cookies. These cookies were always warm out the oven. So on our little outing that day, which was a cold, snowy day, we checked our heavy coats into a locker and took out for a little shopping excursion. Ummm, I can still taste those warm cookies with large pieces of macadamia nuts along with all those chocolate chips. We didn’t make a habit of skipping school but that was one nice mother/daughter day.
I was looking for a dessert to make for our bunco group and wanted something memorable. I seldom sign up for dessert because there are always so many appetizer recipes I want to try out on everyone. While out to dinner one night, my friend, Peggy told me about this dessert she had seen on one of Ina Garten’s shows. I remember seeing this show in the past but the only thing I remembered about it was her talking about going to Tate’s Bake Shop to buy their chocolate chip cookies for this recipe. Since my cc cookies are not nearly this flat and crunchy I decided to try Tate’s recipe that was printed on Food.com’s website.
If you don’t want to make the cookies, try and buy the thinest, homemade like chocolate chip cookies. I would not try Chips Ahoy or any such cookie because aren’t “real” cookies at all. I was suppose to make this a month ago and had my cookies made and in the freezer. So to put this together for my group I have to say it was the quickest dessert I have ever made – 20 minutes tops.
BLAST FROM THE PAST: This simple little dessert, Migas Bark is made with melted chocolate and toasted bread crumbs. It has a taste similar to a Nestles Crunch candy bar and this is a recipe I tried after having this at a now out of business restaurant, Mado in Chicago.
The cookies were made ahead and frozen.
Put one layer of your “thin” chocolate chip cookies in the bottom of an 8″ springform pan. You may need to break a few to fill in the spaces.
Keep layering cookies, whipped mixture, cookies, whipped mixture.
You will have about 4 layers of cookies by the time you get to the top of the pan. Don’t worry if you only have 3. You should divide the filling into 4 or 5 parts depending on how many layers of cookies you have. (If you ate a bunch of cookies then you may only have 3 layers, you will need approximately 36-40 cookies.
Finish the dessert with the remaining filling.
Shave some chocolate over the top of the dessert and you are finished.
- 2 c. cold heavy cream
- 12 oz. Italian mascarpone cheese
- 1/2 c. sugar
- 1/4 c. coffee liqueur, such as Kailua
- 2 Tbsp. unsweetened coco powder, such as Pernigotti
- 1 tsp. instant espresso powder
- 1 tsp. pure vanilla extract
- 3 (8 oz.) packages chocolate chip cookies such as Tate's Chocolate Chip Cookies or make your own. See link above
- Shaved semisweet chocolate, for garnish
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
- 2010, Barefoot Contessa How Easy is That?
- I chose to make Tate's Bake Shop Chocolate Chip Cookie recipe from their cookbook. Also, if you make Tate's recipe for the cookies, don't snack on them because you will need all but about 4 for your icebox cake.