Yield:10 to 12 servings
For the cookies:
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)
For the cream:
4 cups heavy cream, well chilled
8 ounces mascarpone cheese
2 tablespoons granulated sugar
1 tablespoon whiskey (optional)
Chocolate curls, for garnish
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. Beat the butter and both sugars until pale and fluffy, about 3 minutes. 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. Bake until edges are golden brown and centers are set, 14 to 16 minutes.
To make the cream:
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 layers (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. Cut the cake into wedges with a serrated knife.
Presented by Shona House, Faith Baked Cakes