Bluebird Grain Farms

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Recipe adapted from: Barefoot Contessa, how easy is that?

Serves 8-10

Part 1: Emmer Chocolate Chip Cookies


Parchment paper

Cookie Sheets

Electric Mixer


4 1/2 cups emmer flour

2 teaspoons baking soda

2 teaspoons salt

2 cups (4 sticks) unsalted butter, soften

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

2 teaspoons pure vanilla extract

4 large eggs

4 cups semi-sweet chocolate chips

Parchment paper for cookie sheets


Preheat oven to 375 degrees F.

In a medium bowl combine flour, baking soda, and salt, set aside.  With an electric mixer, in a large bowl,  beat  butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time.  Gradually beat in flour mixture, until thoroughly incorporated, and dough becomes slightly sticky.  With large spoon stir in chocolate chips.

Spread parchment paper onto cookie sheets. Drop large rounded tablespoons of dough on sheets.  Dough will spread out when baked so give at least 2 inches in between drops. Bake for 9-10 minutes, until slightly brown.  Let cool for at least 4  minutes before transferring to a wire rack. The Recipe makes about 4 dozen medium size cookies.  You should have some left over.

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Part 2: The Cake


8 inch spring-form pan

Electric Mixer


2 cups cold heavy cream

12 ounces  mascarpone cheese

1/2 cup sugar

1/4 cup Kahlua liqueur

2 tablespoons unsweetened cocoa powder

1 teaspoon instant coffee *optional

1 teaspoon pure vanilla extract

3 dozen chocolate chip cookies

1 tablespoon shaved semi sweet chocolate


In electric mixer with whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, instant coffee, and vanilla.  Mix on low speed 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.  You will need to break some cookies for space. Spread a fifth of the mocha 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 each, ending with a layer of cream.  Smooth the top, cover with plastic wrap and refrigerate for about 8 hours until you are ready to serve.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Garnish the top with chocolate shavings, cut in wedges, and serve cold.

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