Chocolate Chip Cookie Tart
Chocolate Chip Cookie Tart with Caramel and Chocolate Glaze hits all your sweet spots: chocolate, caramel, and chocolate chip cookies!
These loaded Chocolate Chip Cookie Bars are the dessert dreams are made of. Your family and friends will go crazy for them after their first bite.
Why You Must Make
- This recipe comes from my dear blogger friend, Danielle, who makes amazing desserts.
- This tart contains a chocolate chip cookie tart shell, homemade caramel, and an exquisite chocolate glaze.
- This trio of decadent components works together perfectly for deliciousness in every bite!
Expert Tips
- Use a 13 x 4 inch rectangular tart pan (affiliate link) to make these bars. A removable bottom is always nice for easy release from the pan. This link is the closest to these dimensions I could find on Amazon. It should work fine. I found mine at a nearby Williams-Sonoma. If you can find a non-stick version (affiliate link), that’s even better.
- Make sure to grease your pan for easy removal.
- PRO-Tip: Use a heavy-duty pot to make your caramel. Your caramel is more likely to burn when using an inexpensive pan.
- You can make regular or salted caramel to fill this tart. My version isn’t salted, but just add 3/8 teaspoon of salt to your caramel if that’s your preference. My family is not a fan of salt in their caramel (it takes us a LONG time to accept new food trends!).
- If your caramel is runny, just keep these bars covered and refrigerated. Slice and let warm up a bit before serving.
- You can tweak these bars by using bittersweet chocolate or even white chocolate for the chips (use a Ghirardelli bar and chop the size of mini chocolate chips) and/or the glaze.
Frequently Asked Questions
Adding an inert sugar like corn syrup will prevent your caramel from getting grainy or recrystallizing. Adding an acid like lemon juice is another alternative.
Watch for a color change. Your caramel is ready when it turns a dark amber color, which is the color you associate with caramel candies or caramel sauce. It will keep cooking even after you pull it off the heat, so don’t let it get too dark or it may taste burnt.
You May Also Like:
Here are more recipes inspired by Hugs & Cookies!
- Brown Butter Chocolate Chunk Bars – for chocolate chip cookie lovers! Enhanced by brown butter and 3 kinds of chocolate chunks!
- Homemade Twix Bars – Layers of shortbread, caramel, and chocolate make these Twix bars irresistible!
- Death by Chocolate Cookies – Chocolate lovers will adore these amazing cookies!
- Plus, more of the Best Bar Cookies from the blog.
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card. Note: As an Amazon Associate, I earn from qualifying purchases. Visit my Amazon Store for my favorite products.
Chocolate Chip Tart Recipe
A chocolate chip cookie crust topped with caramel and chocolate for a dreamy dessert!
Ingredients
Cookie Dough:
- 1 cup plus 2 tablespoons flour
- ¼ tsp. kosher salt
- ¼ tsp. baking soda
- 6 Tablespoons soft butter
- ½ cup light brown sugar
- ¼ cup regular sugar
- 1 teaspoon. vanilla extract
- 1 egg
- 1 cup mini semisweet chips
Caramel Recipe (you will have some leftover)
- 1 cup sugar
- ½ plus ⅓ cups heavy cream (warmed in microwave)
- 1 tablespoon salted butter
Chocolate Glaze (you may have some leftover):
- 4 ounces butter
- 8 ounces chocolate chips
- 1 tablespoon light corn syrup
- Fleur de sel, optional
Instructions
- Preheat oven to 350º. Cream butter and sugars. Add egg and vanilla and mix till combined. Add dry ingredients and fold in chips.
- Press cookie dough into a greased 13 x 4-inch rectangular tart pan lining the bottom and up the sides. Make the bottom slightly thinner than the sides.
- Bake for about 25 minutes till nicely browned (it will puff up and fill the pan).
- As soon as you remove it from the oven, press the bottom flat with the back of a spoon to create room for the caramel. Cool completely.½⅓¼
- Make the caramel by spreading the sugar in an even layer in a large pan. Set over moderate heat and cook without stirring, until the sugar near the edges just starts to liquefy.
- Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, carefully stirring up any sugar melting on the bottom, too. The sugar will start to look "pebbly" as it cooks, but keep going until it is melted completely and has an amber color.
- If it starts browning too fast, lower the heat and keep stirring. Be patient...this takes time.
- Continue to cook until the sugar browns. Once brown, remove from heat.
- Very slowly start adding the cream just a drop at a time, and keep stirring. This slow addition of the cream will eliminate seizing. Patiently keep adding a few drops while stirring until all of the cream is mixed in. Once smooth, add butter. Let cool.
- Pour ½ cup of caramel into the middle of the tart and chill till firm.
- Make the glaze by microwaving the butter and chocolate until smooth. Stir in corn syrup. Let sit a few minutes to thicken a bit. Once the caramel is firm and cold you can pour the chocolate glaze over the caramel tart to fill in the empty space.
- May sprinkle with fleur de sel if desired.
Notes
Recipe adapted from Hugs & Cookies XOXO
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 380Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 57mgSodium: 226mgCarbohydrates: 45gFiber: 1gSugar: 40gProtein: 2g
77 Comments on “Chocolate Chip Cookie Tart”
I made them and wasn’t super thrilled with they consistency of the caramel. I’ve made caramel and desserts for years and not had issues with it. This one was thin and didn’t set up well.
Oh, I’m sorry to hear that, Cari. I’ve made it a number of times and it’s always worked well for me.
Hello! I am excited to make this with my niece next week. She picked it out! But I’m a little confused- how much sugar do you use when making the caramel, I only see the heavy cream and butter listed. 😅 Thank you in advance!
Yikes! It’s 1 cup of sugar. I made the recipe again for new photos and somehow must have left out the sugar. Hope you enjoy!!!
These look wonderful and my favorite food groups.
Just wondering if I could freeze them after baking and before serving?
Your thoughts are appreciated.
GREAT recipe!
Hi, MaryEllen, I think they would freeze well. They’re my favorite food groups, too! Enjoy and happy Thanksgiving!
Hi there! I just made these and haven’t tried them yet. They look delicious!
Any tips for cutting them….in the pan or remove first, then cut while cold?
Also, The caramel took me a very long time. Could you substitute melting werther’s caramels with a few tablespoons of heavy cream?
Thank you! Can’t wait to try them!
Hi, Tammy!
I took them out of the pan after they were cold and sliced them. And yes, I think using Werther’s is a great option, just make sure not to add too much cream so the caramel stays relatively solid at room temperature. Hope you enjoy!!
Darn, wish I had seen this before going sugar free! They are gorgeous! Love that you made them in the long tart pan. Happy New Year to you and your family.
The crust is brilliant. I have made this more times than I can think. Always delicious.
My family loved it! Such a nice treat! Kids can’t wait for me to make it again!
I love how easy these are to make! They turned out great and so delicious. All the kids will love these!
I love how easy these are to make! They turned out great and so delicious. The kids loved them!
this sounds like my dream made real! all my favorite things- all in one dessert!
Oh my goodness – that chocolate glaze…all of it! Delicious!
This is one of my favorite desserts to make when I want to impress. It is really easy to make and tastes like it came from a fancy bakery!
Can I make this using a 9 inch round tart pan with removable bottom? That’s all I have !
Hi, Kaiti,
You can definitely give it a try. The surface area of my rectangular pan is 52 and a round tart pan is 64. So your crust will be thinner. I’d just bake it for a shorter time. Good luck…fingers crossed it will work for you!
I had to run over here and comment because you made a chocolate chip cookie crust on your tart! And there’s caramel. I’m in heaven.
Hi Liz, Just stopping by to say thanks for being a part of the YBR this month:)
Where did you get the pan?! These look amazing!
Thanks for sharing on Foodie Friday
I’ll update my post with a link to a similar pan. I didn’t see a non-stick on Amazon, but Williams-Sonoma carries one: http://www.williams-sonoma.com/products/gobel-standard-nonstick-rectangular-tart-pan/?cm_src=AutoCSLPIP (http://www.williams-sonoma.com/products/gobel-standard-nonstick-rectangular-tart-pan/?cm_src=AutoCSLPIP)
liz, this sounds wonderful!! can’t believe i missed this in the SRC roundup. yum!
This tart is calling my name, Lizzy. I wish I had some right now. I’ll have to make this soon.
Annamaria
Oh mY!!!! What a fabulous recipe… but one that I could totally see myself devouring all alone… dangerous!! Don’t you love it when you get someone so fun to be your secret??!! Excellent post!
What a combination of beloved flavors…talk about decadent!
Girl, I know why you chose this tart! WOWZA!
Now this is one cool tart… love all chocolate and caramel. 🙂
Can I place an order? Caramel and chocolate – you’re killing me!
I want this! The layers, the flavors, the fact that it’s baked in a tart pan and you dont need to deal with individual cookies. So perfect! Love the density it has. I bet it’s tooth-sinkably fabulous!
You mean there’s someone who has even MORE decadent dessert than you?! I’m going to check out Danielle’s blog ASAP! Liz, I love every single thing you make but girl, you hit it out of the park with this one. Chocolate chip cookie as the tart layer?! It’s brilliant (bravo, Danielle). Your tart looks gorgeous and decadent – everything that i could possible want in a dessert is here. I.love.this!
chocolate chips cookie dough as pasty…caramel…AND chocolate. SOMEBODY PINCH ME! If it were for my vegan heart too I know i’d have died and gone to heaven! That tart is the Beyonce of the baking kitchen!
Gooey, sticky heaven, Liz. Isn’t it funny how sweet memories can give you that feeling of well-being? Reminds me of my Granny, who used to make chocolate caramel bars. Like you, no salt was in it – just good old plain gungy caramel. Thanks to you and Danielle for such a sweet start to the day here, as the rain comes tumbling down in Paris. Again. You’re sweetie pies, indeed!
I want this sooooo badly – caramel and chocolate are my two favourite things!
Absolutely gorgeous! (and the bars aren’t too bad either….)..
Seriously – as per usual your pictures are stunning and good on you for making so many things! You obviously enjoy her blog 🙂
Happy SRC Reveal, fellow SRCer!
Just ordered the tart pan, I’m making this as soon as possible, not only sounds delicious, it’s so pretty too!!
Thanks, Patti! I’m so glad you ordered the pan!
This is my kind of recipe as it features all my favorite food groups. I never know where to start with your blog. You have so many great ones to choose from!
OMG I woke up and couldn’t get back to sleep so got on my phone and started playing catch-up. Now I’m drooling but won’t go eat anything at 3am. These really look good.
Now to go back to sleep and dream about these little treats!
How lovely to be matched to a friend! I do love the combination of chocolate and caramel. This looks like a wonderful slice xx
My mouth is so watering right now! Beautiful!
okay, everything I love in one dessert?! wow! what a treat. how fun to be matched up with your friend! I would say neither of you disappointed!
One can never go wrong with the combo of chocolate and caramel! The tart looks amazing, Liz.
You do dazzle dear, Liz.
You even elevate the simple chocolate chip cookie bars into a multi-layered tart!
Bravissimo!
I just bought a tart pan this size — I am dying to make these bars. They look fantastic!
This tart looks mouth watering!!! YUM! Beautiful photos too!!!
Ohhhh my! I was so happy to be paired with you this month Lizzy!!! <3 And after making your amazing Caramel Espresso Bars, this tart is really tempting me! I will have to try it soon!!! <3
Where do I start?? Your most recent post/recipe is always my new favorite! These look divine 🙂
That is one gorgeous tart , Lizzy ! You can never go wrong with chocolate and caramel 😀
You had me at Chocolate Chip ..then I read caramel and threw my hands up. Perfection!
I love Danielle’s blog and was super excited when we were paired a few months back. This recipe is yet another one of her amazing treats. Beautiful job! Great pick!
Nothing could please me more this morning than to have a piece of this tart with a lovely cup of tea. Beautiful!
That cookie tart looks ah-mazing Liz! I’m eyeing your Brown Butter Chocolate Chunk Bars so I’m heading over there next. Great post!
I think I gained 10 lbs reading this. Haha – just looked at the post above me! Wow, it would have been great to see this array of desserts at all the buffets we went to in Orlando. It’s hard not to “cheat” on vacation.
I think I gained a couple pounds just reading this post:@) Love the cute little tart pan you used!
OMG!!!!! You had my blog?!!!! You little secret keeper you!!! hahahhaa!!!!!! What a beautiful post you wrote for me-thank you Lizzy!!!!!! Love that we do our sweetie pies too!!! I am allllllll set with my recipe for next week. As always, you gave me another winner!!! xoxo
Okay, I fell in love just after scrolling to that first picture. These look amazing!!
I bet your family loved this one. If you’re going to indulge this is the way to go. Love the pan also!!!
What a great cookie tart! My hubby loves caramel and I know he’d devour these. 🙂
Caramel is the only super sweet thing I am crazy for and when paired with dark chocolate, it becomes irresistible and addictive. I once made a tart with caramel and covered with chocolate and your beautiful, double-chocolate tart reminds me how good it was.
This looks so decadent, Lizzy! You are the queen of beautiful tarts!
These look amazing Liz and there you go again with your perfect straight cuts! You definitely need to open a little bakery/café!
Gorgeous tart, I would eat far too much of it if I had this in my kitchen! 🙂
Oh my goodness Liz, this tart looks soo good! It’s like a chocolate chip cookie x 1 million good things – wow.
Those chocolate chip bars look amazingly delicious. 🙂
This Chocolate Chip Tart with Caramel and Chocolate Glaze looks divine. I think it’ll be the perfect treat to make for any gatherings. So, I can share with others and not eating the whole tart all by myself…and I think I can definitely do that. hahaha…Thanks for sharing.
This tart looks really amazing 😀 Your recipes look absolutely wonderful 😀
holy cow…
just…
wowza
Chocolate and caramel tarts are pretty hard to resist and adding chocolate chip cookie in as the crust? Wow, I want a slice now!
That tart looks incredible! Wow – totally delicious! 🙂
This great! I am going to showcase this on my Facebook page https://www.facebook.com/SeductionInTheKitchen you are welcome anytime to post your photo and post links on it!
aah Lizzy look absolutely amazing! I love too the bars that mad Manuela, look georgeous!!!
How have I never visited Danielle’s blog before? That’s something I’ll rectify here in a minute. Hubby was just lamenting the fact that there isn’t anything sweet in the house (more proof of my savory mindset, poor family), so maybe I’ll bake these up for him and Dudette. 🙂
A super satisfying and delicious meal!
Incredible! I can practically taste it through your photos. Absolutely a treat worth indulging for!
This is the ultimate chocolate tart! I love everything about it specially the caramel.
Since just a chocolate chip cookie alone isn’t enough 🙂 I’m dying over this!!
Can´t go wrong with caramel and chocolate ever. Delectable pie Liz! Here we have a similar one, with dulce de leche instead of caramel, and it´s called bonbon pie. It is like eating candy after all!