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A Little Bit About a Lot of Things

A lifestyle blog with a focus on my food adventures

For my holiday parties, I love simple-it gives you more time to hang out with your guests. I saw this great recipe in Martha Stewart’s July 2011 magazine. I was already baking up a storm for the holiday season, so this was a snap. The filling isn’t too sweet, so it is perfect dessert.

Here is the recipe for the cookie base: (you could also use store bought if you wanted to make this even easier)

2 1/4 Cups of all purpose flour

1 tsp of baking soda


2 sticks of unsalted butter at room temperature

1 1/2 cups of light brown sugar

2 large eggs

2 teaspoons of pure vanilla extract

12 ounces of semi sweet chocolate chip cookies or chunks

Sift flour, baking soda and 1 1/4 tsp of salt into a bowl. Beat butter and sugars with a mixer on medium high speed until pale and fluffy, about 3 minutes. On low speed, beat eggs, one at a time. Add flour mixture in 3 additions. Beat in vanilla and mix in chocolate chips.

To Bake:preheat oven to 350 degrees. Scoop dough onto baking sheets, using the measurements listed below. Bake until edges are dark gold but the centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp), according to times below. Transfer sheets to wire racks, let cool 5 minutes, transfer cookies to racks. Let cool completely.

For 4 inch cookies: Use a 2 1/4 inch scoop (1/4 cup). Bake for 14-15 minutes for chewy and 18-20 minutes for crisp. Makes 2 dozen.

For 3 inch cookies: Use 1 1/2 inch scoop (2 tablespoons). Bake for 11 minutes for chewy or 14-16 minutes for crisp. Makes 4 dozen.

For 2 1/4 inch cookies: Use 1 1/4 inch scoop (1 tablespoon). Bake for 10 minutes for chewy or 14-16 for crisp. Makes 8 dozen.

For 1 1/2 inch cookies: Use 1/2 teaspoon dough. Bake for 10 minutes chewy or 14-16 for crisp. Makes 12 dozen.

For the Chocolate Chip Cookie Ice Box Cake:

  • Prep Time 50 minutes
  • Total Time Overnight
  • Yield Makes one 9-inch cake; Serves 10


  • 4 cups cold heavy cream
  • 8 ounces mascarpone cheese
  • 2 tablespoons sugar
  • 1 tablespoon whiskey (optional)
  • 8 dozen chocolate chip cookies (2 1/4 inches, baked until crisp)
  • Chocolate shavings, for garnish


  1. Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
  2. Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you’ll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
  3. Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.

Other desserts that you can make with the chocolate chip cookie base are:

Chocolate Chip Cookie Ice Cream Sandwich (photo taken from Martha

  • Prep Time 30 minutes
  • Total Time 6 hours
  • Yield Makes 8


  • 1/2 cup Chocolate Chip Cookie Base (refrigerated) plus 16 cookies (2 1/4 inches in diameter) Chocolate Chip Cookie Base
  • 1 pint vanilla ice cream, softened
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, chopped (3/4 cups)


  1. Break cookie dough into chunks; stir into ice cream. Freeze until firm, about 3 1/2 hours.
  2. Bring cream to a simmer in a saucepan over medium heat. Pour over chocolate in a bowl. Let stand for 1 minute. Whisk until smooth. Let stand, whisking often, until thick and spreadable, about 25 minutes.
  3. Spread 2 teaspoons ganache onto 8 cookies. Scoop 1/4 cup ice cream onto remaining cookies. Sandwich cookies together. Freeze on a baking sheet for 30 minutes.

Cook’s Note

Ice cream sandwiches can be frozen overnight. Food Safety Note: The egg in the cookie dough is not cooked.

Chocolate Tart with chocolate chip cookie crust (photo taken from

  • Prep Time 35 minutes
  • Total Time 1 hour 15 minutes
  • Yield Makes one 9 1⁄2-inch tart
    Serves 8 to 10


  • For the Crust

    • 16 chocolate chip cookies (3 inches; baked until crisp), finely ground (2 cups)
    • 2 tablespoons unsalted butter, melted
  • For the Filling

    • 1 cup heavy cream
    • 8 ounces semisweet chocolate, chopped (1 1/3 cups)
    • 1 large egg
    • 1/4 cup whole milk
    • 1 tablespoon unsalted butter
    • Creme fraiche, for serving


  1. Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.
  2. Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.
  3. Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.

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