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1
ASSEMBLE THE COOKIE TOWERS In a medium bowl, using an electric mixer, beat the butter and confectioners' sugar at low speed until smooth.
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2
Beat in the egg and vanilla, then beat in the cocoa powder and salt.
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3
Add the flour and beat just until combined.
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4
Form the cookie dough into 2 disks, wrap in plastic and refrigerate for about 1 hour, or until firm.
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5
ASSEMBLE THE COOKIE TOWERS Preheat the oven to 325.
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6
On a lightly floured board, roll out each disk of chilled cookie dough to a 10 1/2-inch round, a scant 1/4-inch thick.
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7
Using a 2 1/2-inch round biscuit cutter, stamp out as many rounds as you can; transfer the rounds to a large rimmed baking sheet.
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8
Gather the dough scraps, chill briefly and reroll.
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9
(You should have 32 to 34 rounds.)
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10
Bake the chocolate cookies for 10 to 12 minutes, until they are just set.
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11
Let cool for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.
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12
ASSEMBLE THE COOKIE TOWERS Set a fine sieve over a medium bowl.
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13
In a medium saucepan, bring the half-and-half to a simmer and keep warm.
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14
In another medium bowl, whisk the egg yolks with the sugar, flour and salt until the mixture is pale, about 1 minute.
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15
Whisk half of the warm half-and-half into the egg yolks, then pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until thickened, about 6 minutes.
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16
Remove the saucepan from the heat and whisk in the melted bittersweet chocolate and vanilla.
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17
Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream.
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18
Refrigerate the chocolate pastry cream for about 1 hour, or until chilled.
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19
ASSEMBLE THE COOKIE TOWERS In a medium bowl, using an electric mixer, beat the cream with confectioners' sugar and the vanilla until firm.
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20
ASSEMBLE THE COOKIE TOWERS Transfer 3/4 cup of the whipped cream to a small bowl.
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21
Beat in 3 tablespoons of the chocolate pastry cream until a light-chocolate cream forms.
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22
ASSEMBLE THE COOKIE TOWERS Arrange 30 cookies on a work surface.
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23
Fill 3 pastry bags fitted with large plain tips with the chocolate pastry cream, the light-chocolate cream and the whipped cream.
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24
Pipe the chocolate pastry cream onto 12 cookies.
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25
Pipe the light-chocolate cream onto 6 cookies.
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26
Pipe the whipped cream onto the remaining 12 cookies.
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27
Stack the towers: Start with a chocolate pastry creamtopped cookie, then a light-chocolate creamtopped cookie, followed by a whipped creamtopped cookie, another chocolate pastry creamtopped cookie and ending with a whipped creamtopped cookie.
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28
Pipe a small dollop of any remaining chocolate pastry cream onto the top of each tower.
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29
Transfer the cookie towers to a serving platter and refrigerate for at least 6 hours before serving.
