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1
To make the cookies: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
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2
Sift flour, baking soda, and salt into a bowl.
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3
With an electric mixer on medium-high speed, beat the butter and both sugars until pale and fluffy, about 3 minutes.
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4
Reduce speed to low.
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5
Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed.
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6
Add flour mixture in 3 batches, then beat in vanilla.
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7
Fold in chocolate chips.
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8
Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart.
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9
Bake until edges are golden brown and centers are set, 14 to 16 minutes.
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10
Transfer sheets to wire racks to cool 5 minutes.
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11
Transfer cookies to racks to cool completely.
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12
To make the cream: With an electric mixer on medium speed, whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form.
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13
Add granulated sugar and whiskey (if using).
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14
Whisk on medium-high speed until medium-stiff peaks form.
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15
Refrigerate until ready to use.
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16
To assemble the cake, dab the bottom of 11 cookies with a very small amount of cream mixture; arrange 9 in a circle on a serving plate, with 2 cookies in the middle.
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17
Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border.
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18
Repeat to form 7 more layer (staggering cookies), ending with cookies (you'll have a few cookies left over).
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19
Refrigerate, lightly draped with plastic wrap, overnight.
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20
To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake.
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21
Garnish with chocolate curls.
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22
To serve, cut the cake into wedges with a serrated knife.
