Chocolate Cookie Torte Recipe

5 1 1
Chocolate Cookie Torte Recipe
Chocolate Cookie Torte Recipe photo by Taste of Home
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Chocolate Cookie Torte Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe has been used many times in our family for get-togethers. It's easy to make and beautiful when served.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1/2 cup butter or margarine, 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
  • FROSTING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup half-and-half cream
  • 2 cups whipping cream, whipped
  • 2 teaspoons vanilla extract
  • Chocolate sprinkles

Directions

In a mixing 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 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.
Originally published as Chocolate Cookie Torte in Country August/September 2000, p49

Nutritional Facts

1 slice: 606 calories, 39g fat (24g saturated fat), 138mg cholesterol, 286mg sodium, 62g carbohydrate (41g sugars, 3g fiber), 6g protein.

  • 1/2 cup butter or margarine, 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
  • FROSTING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup half-and-half cream
  • 2 cups whipping cream, whipped
  • 2 teaspoons vanilla extract
  • Chocolate sprinkles
  1. In a mixing 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 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.
  2. 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.
Originally published as Chocolate Cookie Torte in Country August/September 2000, p49

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MY REVIEW
chandracopeland User ID: 1431066 24726
Reviewed Jan. 14, 2009

"Very delicious, but takes a long time to roll out each individual layer & bake. I did not frost the sides of the cake- I think it would have been too much frosting & too rich!"

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