That was the expression when I brought this out at a little summer kick off, pool party I had the other day. My friends couldn't believe this thing, jaw's dropped while I was cutting slices...trying not to ruin each slice as I cut through all 5 LAYERSS.
This recipe is definitely a keeper, and I'll be making this again.
The recipe's from no other than the Martha Stewart blog, and while I was browsing it, looking for something to make for the party, my eye instantly went straight to it. Who can resist layersss of chewy, chocolate chip cookies, with cream cheese frosting as the glue to hold it all together. Just pure YUMMINESS.
*to make an even circle of batter, trace an 8 inch
on the underside of the parchment paper.
4 cups all purpose flour
1 1/2 tsp. baking soda
6 tbs. unsalted butter, softened
1 1/2 cups packed light brown sugar
3/4 cups granulated sugar
3 tsp. pure vanilla extract
2 large eggs, plus 2 egg yolks
3/4 cup heavy cream
3 cups semi-sweet chocolate chips
40 ounces (5 packages) cream cheese, room temp.
1/2 cup confectioners sugar
1. Preheat oven to 350. Whisk flour, baking soda and salt in a medium bowl. Put butter, brown sugar, and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with cream. Stir in chocolate chips.
2. For each of the 5 layers, drop one level cup batter onto center of a baking sheet, lined with parchment (keep unbaked dough refrigerated.) Using a small offset spatula, spread into an 8 inch circle.* Bake until edges are pale golden brown, about 12 minutes. Use offset spatula to reshape circle. Return to oven, bake until edges are golden brown, 8-10 minutes more. Transfer to wire rack, let cool. Can be stored airtight, up to one day.
3. Mix cream cheese, and confectioners sugar in clean mixer bowl on medium-high, until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes, or up to 4 hours. Serve at room temp.
This turned out verrrry good. And it was gone by the end of the day.