Cookie Layers:

In the bowl of an electric mixer, beat the margarine. Add in sugars and beat until smooth. Add in eggs and vanilla and beat until incorporated. Add in ground walnuts, and potato starch, mixing until combined. Stir in chocolate chips. Place dough in freezer for 1 hour.

Preheat oven to 350°F. Line 6 baking sheets with parchment paper.

Scoop out 1 ½ cups of dough, and roll into a ball. Repeat with remaining dough (there will be 6 total giant cookies). Place each ball of dough on a lined cookie sheet and flatten slightly. Return to the freezer, and freeze for 1 hour. (At this point, the dough can be transferred to a resealable plastic bag and frozen for up to 4 to 6 weeks.)

Place frozen cookie dough in the oven and bake for 27 to 30 minutes, until center is set. Allow to cool for 5 minutes, and return to freezer until cooled completely.

Chocolate Cream Filling:

Combine non-dairy whipped topping, chocolate chips, and margarine in a microwave safe bowl or over a double boiler. Microwave on high for 6 minutes, stirring every 2 minutes, or melt over medium-high heat. (It will look curdled at this point.) 

Cover and refrigerate until mixture thickens and is completely cool, 6 to 8 hours or overnight. 

Transfer to the bowl of an electric mixer fitted with a wire whisk. Whip on high for 20 minutes. The chocolate should become fluffy and creamy.  If mixture is still too liquidy, it hasn’t been refrigerated long enough.  

Return to the refrigerator for 1 to 2 hours, and rewhip again.

Assembly:

Set the first cookie layer on a large cake tray. Using a pastry brush, brush a generous amount of wine on the first layer. Spread or pipe a few tablespoons of filling on top the first layer. Lay the second layer on top. Brush the top of the second cookie layer with wine, and top with cream. Repeat with all the layers. 

Garnish with remaining chocolate cream. The cake can be assembled the day before serving.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Passover 2012 SUBSCRIBE NOW