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Chocolate Cookie Torte

 Chocolate Cookie Torte
This recipe has been used many times in our family for get-togethers. It's easy to make and beautiful when served.
8-10 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • Chocolate sprinkles


  • 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 wrap. Refrigerate
  • for 1 hour.
  • Roll balls in additional sugar; place between two sheets of waxed
  • paper. Roll each into a 6-in. circle. Remove top sheet of waxed

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Chocolate Cookie Torte (continued)

Directions (continued)

  • paper; flip the circles onto ungreased baking sheets. 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.
  • 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. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 slice) equals 606 calories, 39 g fat (24 g saturated fat), 138 mg cholesterol, 286 mg sodium, 62 g carbohydrate, 3 g fiber, 6 g protein.