This dreamy Chocolate Chip Cookie Tart with Caramel and Chocolate Glaze hits all my sweet spots: chocolate, caramel and chocolate chip cookies!!!
Chocolate Chip Cookie Tart
Hooray! After months and months of waiting, I finally was matched with my dear blogger friend, Danielle, of Hugs & Cookies XOXO, for this month’s Secret Recipe Club. We are both bakers and have been taste testing each other’s recipes for years. She’s a talented cookie decorator plus she definitely surpasses me in having the most decadent desserts on her blog. It didn’t take me long to find another marvelous recipe to try. This time up was her Chocolate Chip Cookie Tart . Can you see what I meant about Danielle? The name itself is tantalizing!
Caramel Pushes These Over the Top!
Danielle made salted caramel for her version…but my family is not a fan of salt in their caramels (it takes us a LONG time to accept new food trends!). If you would like to make her recipe, just add 3/8 teaspoons salt to your caramel sauce. My caramel was a little runny…I might decrease the cream the next time; but like Bill commented, they’re gooey BUT good. And Nick, the resident caramel fanatic, was thrilled with these decadent bars.
Danielle and I also do a monthly recipe exchange called Two Sweetie Pies. Check in next Monday to see what else I make from her blog! Here are some of the recipes I’ve tried from Hugs & Cookies XOXO so far this year:
Chocolate Chip Tart with Caramel and Chocolate Glaze
!Recipe adapted from Hugs & Cookies XOXO
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 12 servings
- 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 tsp. vanilla extract
- 1 egg
- 1 cup mini semisweet chips
Caramel Recipe (you may have some leftover):
- 1 cup sugar
- 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
- 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 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 caramel by spreading the sugar in an even layer in a large pan. Set over a moderate heat and cook without stirring, until the sugar near the edges just start 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 turns deep brown. 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 middle of 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.
I used a non-stick 13 x 4 inch tart pan with a removable bottom similar to this one at Williams-Sonoma.