Chocolate Cookie Torte 

TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling

MAKES: 8-10 servings

Ingredients

• 1/2 cup butter, 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 heavy whipping cream, whipped
• 2 teaspoons vanilla extract
• Chocolate sprinkles

Directions

1. 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 wrap. Refrigerate for 1 hour.
2. 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.
3. 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.