Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.

Mix sugars, margarine or butter, vanilla, and egg in a large bowl.

Add flour, baking soda, and salt.

Stir in chocolate chips.

Shape dough into four large cookies; fit two on each baking sheet.

Bake for 15 minutes or until light brown (centers of cookies will be soft).

Whip cream cheese and butter together. Add confectioners’ sugar and vanilla.

If mixture isn’t stiff enough to hold weight of cookie layers, it can be refrigerated for a few hours.

Layer cookies and cream mixture. (Bottom layer should be a cookie and top should be cream.)

This dairy cake is delicious on its own, but to take it up a level, add a crème brûlée topping.

Sprinkle sugar on top of last cream layer, covering as much surface area as possible.

Take a handheld multi-purpose torch and hold it about six inches away from top of cake.

Move torch in a sweeping circular pattern; sugar will start to melt and then bubble.

Quickly move fire to different area of cake until all sugar has melted and hardened to a deep amber color.