Chocolate-Chip-Cookie Icebox Cake

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips or chunks (2 cups)
• 4 cups heavy cream, well chilled
• 8 ounces mascarpone cheese
• 2 tablespoons granulated sugar
• 1 tablespoon whiskey (optional)
• Chocolate curls, for garnish

1. To make the cookies: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
2. Sift flour, baking soda, and salt into a bowl.
3. With an electric mixer on medium-high speed, beat the butter and both sugars until pale and fluffy, about 3 minutes.
4. Reduce speed to low.
5. Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed.
6. Add flour mixture in 3 batches, then beat in vanilla.
7. Fold in chocolate chips.
8. Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake until edges are golden brown and centers are set, 14 to 16 minutes.
10. Transfer sheets to wire racks to cool 5 minutes.
11. Transfer cookies to racks to cool completely.
12. To make the cream: With an electric mixer on medium speed, whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form.
13. Add granulated sugar and whiskey (if using).
14. Whisk on medium-high speed until medium-stiff peaks form.
15. Refrigerate until ready to use.
16. To assemble the cake, dab the bottom of 11 cookies with a very small amount of cream mixture; arrange 9 in a circle on a serving plate, with 2 cookies in the middle.
17. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border.
18. Repeat to form 7 more layer (staggering cookies), ending with cookies (you'll have a few cookies left over).
19. Refrigerate, lightly draped with plastic wrap, overnight.
20. To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake.
21. Garnish with chocolate curls.
22. To serve, cut the cake into wedges with a serrated knife.

flour, baking soda, salt, unsalted butter, brown sugar, sugar, eggs, vanilla, chocolate chips, heavy cream, mascarpone cheese, sugar, whiskey, chocolate curls

Taken from www.foodnetwork.com/recipes/chocolate-chip-cookie-icebox-cake.html (may not work)