Chocolate Cookie Torte Recipes

CHOCOLATE COOKIE TORTE

Steps:

• 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. , 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.

CHOCOLATE CHIP COOKIE TORTE

Steps:

• 1. This will fit in a 6-inch or larger trifle bowl OR you can also make it in a spring-form pan and unmold after a night in the freezer; it will stand. You can pretty much use whatever type of bowl you would like as long as you make it the night before and refrigerate to allow the cookies to soften and the flavors to blend.
• 2. Mix the milk and Kahlua together. Dip each cookie in the Kahlua-milk mix (just a dip, no need to let them soak) and line them along the bottom of your dish. Spread a thin layer of Cool Whip on top, then dip more cookies and layer them on top of the Cool Whip. Repeat, alternating layers of cookies and Cool Whip until you reach the top or use up all the cookies and Cool Whip.
• 3. Fancy it up with a sprinkle of grated chocolate and crumbled cookies or a dusting of cocoa powder on top. Then gently scoop out servings onto individual dishes and admire the striking layers.
• 4. The partakers will form, cooing around the dish and trying to figure out what, exactly, is this wondrous looking dessert. It's sweet, of course, but there's a faint boozy bite as well. It is a tiramisu with...chocolate chips? A certain cookie-aisle 'je ne sais quoi' that you needn't explain to anyone :) .

EASY CHOCOLATE CREAM TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
• Sift together flour, 1/3 cup cocoa, baking soda and salt, set aside.
• In a medium bowl, cream together shortening, 2/3 cup white sugar and brown sugar with electric mixer. Beat in egg, and mix until light and fluffy. Beat in water and vanilla until smooth. Fold in flour mixture. Continue to work with hands to form a smooth dough. Divide dough into 4 equal portions, and press each portion into a 7 inch circle on a baking sheet.
• Bake 12 to 15 minutes in the preheated oven, or until set. Cool completely.
• For the filling, combine cream, 1/2 cup sugar, 1/3 cup cocoa, 1 teaspoon vanilla and instant coffee in a large bowl. Cover and chill in refrigerator 30 minutes. Then whip cold cream mixture with an electric mixer until stiff peaks form. Spread 1/4 of filling on each cookie. Stack cookies. Chill 8 hours before serving.

CHOCOLATE & COCONUT CREAM TORTE

Steps:

• In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

NO BAKE CHOCOLATE CHIP KAHLUA TORTE

Steps:

• Combine kahlua & milk.
• Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
• Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
• Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
• Allow 6 hours to set up & shave chocolate over torte before serving.

CHOCOLATE CHUNK COOKIE TORTE

Steps:

• Heat oven to 350°F.
• Combine flour, baking soda and salt.
• Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
• Spread onto bottom of 9-inch springform pan sprayed with cooking spray.
• Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Run knife around rim of pan to loosen torte; cool before removing rim.