Giant Chocolate Chip Cookie Torte
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Giant Chocolate Chip Cookie Torte
All of the components of this recipe can be prepared in advance. The cookies can be frozen, either as raw dough or fully baked. The cream ingredients must be melted together and cooled completely before whipping. The entire cake can be assembled the day before serving.
Times
- Prep Time : 30 min
- Cook Time : 30 min
- Ready Time : 1 hour
Servings
Ingredients
Cookie Layers
- 1 1/2 cups (3 sticks) margarine
- 2 1/4 cup brown sugar
- 3/4 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 (14-ounce) bags ground walnuts
- 3 cups potato starch
- 3 cups chocolate chips
Chocolate Cream Filling:
- 3 cups non-dairy whipped topping or heavy whipping cream
- 10 ounces chocolate chips
- 1 cup (2 sticks) margarine
Assembly:
- 1/4 cup white wine
Directions
Cookie Layers:
In the bowl of an electric mixer, beat the margarine. Add in sugars and beat until smooth. Add in eggs and vanilla and beat until incorporated.
Add in ground walnuts, and potato starch, mixing until combined. Stir in chocolate chips. Place dough in freezer for 1 hour.
Preheat oven to 350°F. Line 6 baking sheets with parchment paper.
Scoop out 1 ½ cups of dough, and roll into a ball. Repeat with remaining dough (there will be 6 total giant cookies). Place each ball of
dough on a lined cookie sheet and flatten slightly. Return to the freezer, and freeze for 1 hour. (At this point, the dough can be transferred to
a re-sealable plastic bag and frozen for up to 4 to 6 weeks.)
Place frozen cookie dough in the oven and bake for 27 to 30 minutes, until center is set. Allow to cool for 5 minutes, and return to freezer
until cooled completely.
Chocolate Cream Filling:
Combine non-dairy whipped topping, chocolate chips, and margarine in a microwave safe bowl or over a double boiler. Microwave on high
for 6 minutes, stirring every 2 minutes, or melt over medium-high heat. (It will look curdled at this point.) Cover and refrigerate until mixture
thickens and is completely cool, 6 to 8 hours or overnight. Transfer to the bowl of an electric mixer fitted with a wire whisk. Whip on high for 20 minutes. The chocolate should become fluffy and creamy. If mixture is still too liquidy, it hasn’t been refrigerated long enough. Return to the refrigerator for 1 to 2 hours, and rewhip again.
Assembly:
Set the first cookie layer on a large cake tray. Using a pastry brush, brush a generous amount of wine on the first layer. Spread or pipe a few tablespoons of filling on top the first layer. Lay the second layer on top. Brush the top of the second cookie layer with wine, and top with
cream. Repeat with all the layers. Garnish with remaining chocolate cream. The cake can be assembled the day before serving.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Approximately how big in diameter is each cookie? Are you saying each cookie needs a full size cookie sheet? I don’t have 6 cookie sheets nor does a cookie sheet even fit in my freezer. If I had an idea of the diameter I would know if I could do the freezer part on paper plates
My daughter made this recipe last year! it was a big hit. It makes a huge amount – so depending on the crowd of people – you could cut the recipe in half. No one believed that this was a parve passover dessert -it was sooo good.
is it necessary to use the wine between the layers and does it have to be white wine