2(13-ounce) packages chocolate chip cookies, your favorite [See Note 3]
Instructions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, and instant coffee powder. Mix on low speed to combine and then slowly raise the speed, until firm peaks form.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring-form pan, covering the bottom as much as possible, breaking some cookies to fill in the spaces. Spread a fifth of the coffee whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate chip crumbles, cut into wedges, and serve cold.
Notes
Double the recipe for a 13" x 9" pan.
Kahlua may be added for an adult cocktail inspired dessert. Add up to 1/4 cup of Kahlua, leaving the cream and sugar amounts the same.