Shoshana treated my family to the most incredible chocolate chip cookies…and the recipe! The original recipe called for shortening, but because the ingredients are so well balanced, it doesn’t miss a beat with oil. I’m convinced this is the best chocolate chip cookie recipe I’ve ever tasted. But how do you transform an already great chocolate chip cookie into a full-blown dessert? Make it an inch and a half thick, of course. And…serve it with ice cream.

Directions

Yields two 9-inch round cakes

1. Preheat the oven to 350 degrees Fahrenheit. In the bowl of a mixer, beat the oil, sugar, brown sugar, vanilla, eggs, flour, baking powder, and salt on medium speed until well combined, about two to three minutes. Add the chocolate chips and combine.

2. Pour the batter into two nine-inch round baking pans and bake, uncovered, for 55–60 minutes. Serve the torte warm with a scoop of vanilla ice cream on the side.

To reheat, warm the torte, tightly covered, in a preheated 200- degrees-Fahrenheit oven for no longer than one hour.