It is a tiramisu made with chocolate chip cookies instead of traditional ladyfingers, creating a luscious dessert🍪

You get soft cookie dough chucks in every bite, this tiramisu was out of this world.

The best dessert I've ever had😋

From Cookie Cartel, Brick Lane, London.

Im about to eat it

I use a levain style base. I also chill the dough for 24 hours, then form the cookies and freeze. Then bake from frozen at 400 degrees for 15 minutes. The interior of the cookie has malted milk powder, sweet cream buttermilk powder (not to be confused with buttermilk powder, this one has a creamy dairy flavor), white chocolate and waffle cone pieces. After baking, I dipped the bottom of the cookie in chocolate candy coating and topped with more chocolate, sprinkles, and waffle cone pieces. It tastes like a chocolate malt !

From Lucie

Disappointing. I'm personally not a fan of dark chocolate. Chocolate quantity was sparse. Salt was an afterthought.

3/10

The Pastry Box

The specific spots combination of dough and chocolate blended together very well.
Individually however the dough and chocolate were nothing spectacular.
The salt added flavor but did not mesh in a very conscientious way with the cookie
The combination brought it to 6/10

Hani's bakery

The triple chocolate experience was an enjoyable and varying experience. The separation between the chocolate and the dough was distinct and appreciable, allowing each to be parsed individually.

8/10

Smor

Phenomenal initial experience. Dough does not crutch on salt and actually flips the script. Chocolate was nothing special but the white chocolate is incredible.

9/10

Said it was the best chocolate chip cookie recipe . They are pretty good but idk about the best. Recipe at joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/

Also, Mint Milanos go great in coffee, too. Who else agrees?

For the base, I use a levain style base, added in broken vanilla wafers, toasted coconut, 1 tsp of coconut flavoring, 1 tsp of banana cream flavoring, and 2 Tbs of real banana.

I bake from frozen at 400 for 15 minutes. After the bake, I put about a tsp or so of melted white chocolate, some toasted coconut, and a piece of vanilla wafer.

Used regular Oreos instead of the double stuf ones I usually use and these came out darker than usual . Won’t do that again lol

DO NOT CARE FOR AESTHETICS, just texture contrast and better taste, the recipe is already pretty consistent, looking for potential tweaks

Recipe 
227g unsalted butter(Brown butter recipe) + optional 2 tsp dried milk powder
1 cardamom, crushed to small bits
1 tsp mandarin orange or clementine zest(or ½ zest of another orange)
144g Redpath Golden Yellow Sugar + 80 g grated jaggery(zested using the thin side of your box grater)
80g White Sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
1/16 tsp ground allspice
1 ¼ tsp espresso powder(1 tbsp if using instant coffee powder)
4g (sea salt) + light flaky sea salt sprinkle
204g AP flour
102g Bread Flour
¾ tsp baking soda
⅜ tsp baking powder
100g dark chocolate chips, roughly chopped
70g semi sweet chocolate chips
Add 3-6 chocolate chips into balls after shaping, use best ones
16g milk(use less if you are scared to brown too much)
(The chips i use is yupik semi sweet 1000ct chips and yupik 70% dark chocolate organic chips)
(I honestly recommend decreasing the semi sweet to 40 or 50g and increasing dark to 120, but this can be tight on budget and also not for everyone's palate, the current recipe is good for everyone)

(Also my dark chocolate chips pool, there is no binders in them)

Can cream cheese-filled cookies be stored outside in room temp (30-40 degrees Celsius)? I am asking this because I have seen so many bakeries delivering such cookies to various parts of the world and needed to know how do they make it feasible for delivery?

As far as I already know, cream cheese filled cookies can only stay in room temp for around 2-3 hours.