Chocolate Cookie Torte

14 ingredients
4 steps

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Additional sugar
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup half-and-half cream
  • 2 cups heavy whipping cream, whipped
  • 2 teaspoons vanilla extract
  • Chocolate sprinkles

Directions

  1. 1
    In a bowl, cream butter and sugar. Beat in the egg, yolk and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Form into a long log; cut into eight equal pieces. Shape each into a ball; wrap in plastic. Refrigerate for 1 hour.
  2. 2
    Roll balls in additional sugar; place between two sheets of waxed paper. Roll each into a 6-in. circle. Remove top sheet of waxed paper; flip the circles onto ungreased
  3. 3
    . Remove waxed paper; prick dough with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Carefully loosen cookies and cool on paper towels.
  4. 4
    For frosting, melt chocolate chips with half-and-half in a heavy saucepan, stirring occasionally. Cool. Combine whipped cream and vanilla; fold into chocolate mixture. Layer cookies, spreading 1/4 cup frosting between each layer. Spread remaining frosting over sides and top. Decorate with chocolate sprinkles. Refrigerate overnight before cutting.

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