Another great recipe from Ina Garten! This is very easy to make, especially if you make the cookies one day. You could also buy the cookies she recommends, Tate’s Bake Shop, but I preferred to make them myself. The mousse is full of flavor. This would be a great dessert for a party!
2 c. all purpose flour
1 t. baking soda
1 t. salt
1 c. butter
3/4 c. sugar
3/4 c. dark brown sugar, firmly packed
1 t. water
1 t. vanilla
2 large eggs
2 c. semi sweet chocolate chips
Preheat oven to 350 degrees. Line cookie sheets with parchment or grease them. Combine flour, baking soda and salt. Cream the butter and sugars. Add water and vanilla. Mix just until combined. Add eggs and mix lightly. Fold in flour mixture and stir in chocolate chips. Do not over mix. Drop cookies onto sheet pans using a small scoop or 2 T. Bake for 12 minutes or until the edges and center are brown. Cool on a rack. This makes a thin cookie. You will have leftovers.
2 c. cold heavy cream
12 oz. mascarpone cheese
1/2 c. sugar
1/4 c. coffee liqueur, such as Kahlua
2 T. unsweetened cocoa powder
1 t. instant espresso powder
1 t. pure vanilla extract
approx. 35 cookies
shaved semi sweet chocolate for garnish
In an electric mixer with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa, espresso powder and vanilla. Mix on low to combine and then slowly raise the speed until it forms firm peaks.
To assemble, arrange chocolate chip cookies flat in an 8″ springform pan, covering the bottom as much as possible. You can cut a cookie into quarters or whatever shape to fill in the spaces. Spread a fifth of the mocha mousse evenly over the cookies. Repeat until you have 5 layers of cookies and mousse, ending with a layer of cream. Smooth the top, cover with plastic and refrigerate overnight. Run a sharp knife around the edge of the pan and remove the sides of the pan. Sprinkle the top with shaved chocolate and cut into wedges. Serve cold.