- 1 cup heavy cream
- 1 (8 ounce) container mascarpone cheese
- 1/4 cup white sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 (13 ounce) package crispy chocolate chip cookies
Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.