A little whipped cream turns chocolate chip cookies into a beautiful tower of deliciousness.
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup white sugar
1 cup brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 cups chocolate chips
Freshly whipped cream, placed in a piping bag fitted with a round tip - mini chocolate chips
Let's get Cooking...
Combine the flour and baking soda in a bowl and set aside.
Beat the butter, white sugar and brown sugar in a bowl with an electric mixer until light and fluffy. Add the salt, vanilla extract and eggs and mix well. Add the flour mixture and mix until just incorporated. Add the chocolate chips and mix until evenly combined.
Using a tablespoon, scoop out balls of dough and space them 2 inches apart on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 5-10 minutes to chill the dough.
Bake at 350F for 8-10 minutes, until the cookies are golden around the edges. Cool on the baking sheet for 3-5 minutes, then transfer to a wire rack and cool completely.
To assemble, stack the cookies on a serving platter of your choice, piping some whipped cream between each layer of cookies. Once all of the cookies have been stacked, pipe little dollops of whipped cream onto the top of the cake and between the cookies. Sprinkle some mini chocolate chips onto the whipped cream and enjoy!