Chocolate Chip Cookie Torte Recipes

Steps:

• Heat oven to 350°F.
• Combine flour, baking soda and salt.
• Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
• Spread onto bottom of 9-inch springform pan sprayed with cooking spray.
• Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Run knife around rim of pan to loosen torte; cool before removing rim.

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with waxed paper or foil; grease with shortening. Reserve 1 cup of the chocolate chips for frosting and garnish.
• In 3-quart saucepan, melt butter and remaining 1 cup chocolate chips over medium heat, stirring occasionally; remove from heat. Stir in granulated sugar, flour, nuts, baking powder, vanilla, salt and eggs. Spread evenly in pan.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto cooling rack. Carefully remove waxed paper. Cool brownie completely, about 1 hour.
• In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff. Stir in 2/3 cup chocolate chips.
• Cut brownie crosswise into 4 equal pieces, 10x3 3/4 inches. Trim off stiff edges of brownie if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat twice. Top with remaining brownie piece. Frost sides and top with remaining frosting. Garnish with reserved 1/3 cup chocolate chips. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.

Steps:

• 1. This will fit in a 6-inch or larger trifle bowl OR you can also make it in a spring-form pan and unmold after a night in the freezer; it will stand. You can pretty much use whatever type of bowl you would like as long as you make it the night before and refrigerate to allow the cookies to soften and the flavors to blend.
• 2. Mix the milk and Kahlua together. Dip each cookie in the Kahlua-milk mix (just a dip, no need to let them soak) and line them along the bottom of your dish. Spread a thin layer of Cool Whip on top, then dip more cookies and layer them on top of the Cool Whip. Repeat, alternating layers of cookies and Cool Whip until you reach the top or use up all the cookies and Cool Whip.
• 3. Fancy it up with a sprinkle of grated chocolate and crumbled cookies or a dusting of cocoa powder on top. Then gently scoop out servings onto individual dishes and admire the striking layers.
• 4. The partakers will form, cooing around the dish and trying to figure out what, exactly, is this wondrous looking dessert. It's sweet, of course, but there's a faint boozy bite as well. It is a tiramisu with...chocolate chips? A certain cookie-aisle 'je ne sais quoi' that you needn't explain to anyone :) .

Steps:

• Combine kahlua & milk.
• Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
• Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
• Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
• Allow 6 hours to set up & shave chocolate over torte before serving.

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Steps:

• In a saucepan, bring first three ingredients to a second boil.
• Remove from heat, stir well, cover& refrigerate until chilled (or overnight).
• Cream together next six ingredients.
• Blend in the cold date mixture.
• Pour into a greased 13x9 cake pan.
• Top with chocolate chips& nuts, then sprinkle with sugar.
• Bake at 350 degrees for 40-45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.