One package of Pepperidge Farm milano cookies (or the flavor of your choice)
9 oz. unsalted butter, very soft (divided use: 6 Tbsp., and 12 Tbsp.)
2 oz. unsweetened baking chocolate, coarsely chopped
1 and 3/4 cups All-Purpose flour (I used unbleached)
1 and 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 and 1/4 cups granulated sugar
4 extra-large eggs at room temperature
1 cup and 2 Tbsp. good quality sour cream ( I use plain 2% yogurt)
2 tsp. vanilla extract
Preheat oven to 350 degrees. Butter the bottom and sides of a 9″ springform pan; cover the bottom with a parchment paper circle, and butter the parchment.
Over a medium bowl, break up the cookies into pieces about 1/2″ in size. Using your hands, quickly mix the 6 Tbsp. of soft butter into the cookie pieces, just enough to coat them. Set aside.
In a medium bowl, sift together the flour, baking powder, salt, and baking soda. Set aside.
Melt the chocolate in a small bowl set over simmering water, or carefully and slowly in your microwave. Keep the melted chocolate slightly warm; don’t let it cool and harden.
Put the sugar and 12 Tbsp. of butter in the large bowl of an electric mixer. Beat on medium-high speed until light and fluffy.
Add in the eggs one at a time and beating well after each. Still on medium-high, beat in the sour cream and the vanilla extract.
On low speed, add in the flour mixture and mix just to combine. Don’t overbeat.
Pour 3/4 of the batter into the prepared pan and smooth it out with your spatula.
Into the remaining batter, pour the melted chocolate and stir until no white batter is visible. Dollop the chocolate batter here and there onto the top of the batter already in the pan.
Using a couple of knives, make a few criss-cross motions to marble it into the bottom layer of batter.
Sprinkle the broken cookie pieces evenly over the top of the chocolate batter, and gently press them in slightly.
Bake the cake until the top is golden, and the cake springs back in the center when lightly pressed. 60 minutes. Just keep checking on it after 45 min, if it appears to be browning too quickly, like mine did, lightly cover the top with foil for the last 15 min.
Let the cake cool for about 20 minutes in its pan on a rack before removing the sides of the pan. Cool the rest of the way on a rack.
(This recipe is adapted from the book, Chocolate American Style, by Lora Brody, Clarkson Potter 2004.)