Brew 1 cup of espresso and let it cool. Pour into a shallow dish.
Whip 1½ cups heavy cream until soft peaks form.
Add ⅓ cup brown sugar and 1 teaspoon vanilla bean paste. Continue whipping until stiff peaks form.
Gently fold in 6 ounces mascarpone cheese and ½ cup mini chocolate chips.
Dip chocolate chip cookie dippers into the espresso, making sure they’re soaked but not falling apart. Arrange them in an even layer in the bottom of your dish.
Spread half of the mascarpone mixture over the cookie layer.
Repeat with the remaining dipped cookies and top with the remaining mascarpone cream.
Whip 1 cup heavy cream until soft peaks form.
Add 2 tablespoons brown sugar, 1 teaspoon vanilla bean paste, and 1 teaspoon espresso powder.
Continue whipping until stiff peaks form.
Pipe or spread the espresso whipped cream over the top.
Sprinkle with ¼ cup mini chocolate chips. For extra texture, crumble a cookie dipper over the top.
Cover and refrigerate 4-6, overnight for best results.
Serve chilled and enjoy!
