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
How Do You Keep Sugar from Crystallizing When Making Caramel?
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.
How Do You Know When Your Carmel is Done?
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.
The Recipe:
Chocolate Chip Tart Recipe
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Yield
12 servings
A chocolate chip cookie crust topped with caramel and chocolate for a dreamy dessert!
Ingredients
Cookie Dough:
- 1 cup plus 2 tablespoons flour
- 1/4 tsp. kosher salt
- 1/4 tsp. baking soda
- 6 Tablespoons soft butter
- 1/2 cup light brown sugar
- 1/4 cup regular sugar
- 1 teaspoon. vanilla extract
- 1 egg
- 1 cup mini semisweet chips
Caramel Recipe (you will have some leftover)
- 1/2 plus 1/3 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.
- 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 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, and 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
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 380Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 57mgSodium: 226mgCarbohydrates: 45gFiber: 1gSugar: 40gProtein: 2g
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73 Comments on “Chocolate Chip Cookie Tart”
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!