Chocolate Chip Cookie Icebox Cake- GF version

Original recipe from Martha Stewart Living, July 2011 Issue

Icebox Cake
Makes a 9-inch cake. Serves 10 really hungry men (or 20 women on a diet)

4 cups cold heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 tablespoon whiskey (always optional)

8 dozen 2 1/4 inch chocolate chip cookies (see recipe below)

1. whisk 3 cups cream and mascarpone cheese until soft peaks. Add whiskey and sugar. Beat until medium-stiff peaks form. Refrigerate until ready to use. (note- be careful not to overbeat)
2. place 9 cookies in a circle on cake stand or plate. They should be touching. Put two cookies in the center. Cover with 1 cup of cream mixture. Repeat for 7 layers. End with a cookie layer. Refridgerate overnight.

Joe and I decided this cake (the gf version at least) was much much better totally frozen. So I recommend putting it in the freezer overnight.

3. whisk the rest of the cream until soft peaks form. spread over top of the cake and garnish with chocolate shavings.

Cookie Recipe

(Regular)
2 1/4 cups flour
1 tsp baking soda
1 1/4 tsp salt
2 sticks room temperature butter
1 1/2 cups packed light brown sugar
3/4 cups granulated sugar
2 large eggs
2 tsp vanilla extract
12 ounces semisweet chocolate chips

(GF)
2 1/4 cups + 4 tbsp bob's red mill gluten free flour mix
scant 1 tsp xantham gum
1 tsp baking soda
1 1/4 tsp salt
2 sticks room temperature butter
1 1/2 cups packed light brown sugar
3/4 cups granulated sugar
2 large eggs
2 tsp vanilla extract
12 ounces semisweet chocolate chips

1. sift flour, baking soda, salt, (and xanthum gum if using) in to a bowl.
2. in a seperate bowl beat butter and sugars until light and fluffy. add eggs one at a time.
3. add in flour mixture. beat in vanilla. stir in chocolate chips.

For regular: spoon tablespoon at a time on greased cookie sheet. bake at 350 for 14-16 minutes.

For gluten free: spoon tablespoon at a time. bake 325 for 14-16 minutes. watch these one carefully- should be done closer to the 14 minute mark