Because Martha Stewart’s photographs and recipes look so good, why not try? Besides, when Martha Stewart’s name is attached, everything tastes great. Mid mixing heavy cream mascarpone filling, I receive a call and have to leave. The over mixing of the filling creates inability to smooth properly and my photographs aren’t as pretty, to be expected. The flavor, to be expected. Nothing short of divine. At the end of it all, the making, baking and photo shooting, I scrape the filling frosting off the cookies and freeze. Frosting I may use for ice-cream or with a frozen cherry yogurt so that goes into the fridge. Photos and recipes for cookies and filling below. I’ll try again soon.
The Cookie Recipe
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 sticks unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 3/4 cup granulated sugar
Domino Sugar Premium Pure Cane, GranulatedBuy 1 Get 1 50% Off thru 08/19
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 12 ounces semisweet chocolate chips or chunks (2 cups)
Sift flour, baking soda, and 1 1/4 teaspoons 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 in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.
Preheat oven to 350 degrees. Scoop dough onto baking sheets, using the measurements listed below. Bake until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp), according to times listed below. Transfer sheets to wire racks. Let cool for 5 minutes. Transfer cookies to racks. Let cool completely.
For 4-inch cookies: Use a 2 1/4-inch ice cream scoop (1/4 cup). Bake for 14 to 15 minutes for chewy or 18 to 20 minutes for crisp. (Makes 2 dozen)
For 3-inch cookies: Use a 1 1/2-inch scoop (2 tablespoons). Bake for about 11 minutes for chewy or 14 to 16 minutes for crisp. (Makes 4 dozen)
For 2 1/4-inch cookies: Use a 1 1/4-inch scoop (1 tablespoon). Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 8 dozen)
For 1 1/2-inch cookies: Use 1/2 teaspoon dough. Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 12 dozen)
The Chocolate Chip Cookie Icebox Cake
- 4 cups cold heavy cream
- 8 ounces mascarpone cheese
- 2 tablespoons sugar
- 1 tablespoon whiskey (optional)
Bulleit Bourbon Frontier Whiskey$22.21 thru 08/22
- 8 dozen cookies from Chocolate Chip Cookie Base (2 1/4 inches, baked until crisp)
- Chocolate shavings, for garnish
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).
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.
Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.
(I garnish with shavings and chocolate chips)
My Cookies and the Photos from the photo shoot
I also saved a few cookies to play with as I was inspired by another photo from a vegan cooking book that I have in my kitchen..
I enjoyed every bit of my icebox cake making experience despite the thickness and lack of fluidity of my mascarpone heavy cream. This cookie recipe is simple and easy to make. Did I mention the taste divine?! Thank you Martha Stewart.
Until Next Time…