Chocolate Chip Cookie and Cream Tart
The Nitty Gritty:
An all-American treat to satisfy the sweet tooth- Level: 2
- Prep Time: 45 minutes
- Yields: Serves a crowd
- Tags: dessert
This recipe, written by Elinor Klivans (whose library of published works include The Essential Chocolate Chip Cookbook, Big Fat Cookies, and Cupcakes!), is a fantastic mix of crispy cookie crust, a gooey center, and a creamy topping that cuts the richness of the chocolate perfectly.
It also demonstrates how simple it can be to modify a recipe. A little liqueur in place of the vanilla extract can really add a kick to this sweet treat!
Ingredients:
- 1 cup unbleached all-purpose flour, plus 2 Tbsp.
- ½ tsp. baking soda
- ½ tsp. kosher salt
- ½ cup unsalted butter, melted and cooled slightly
- ½ cup light brown sugar, packed
- 6 Tbsp. granulated sugar
- 1 large egg
- 1 tsp. vanilla extract, or liqueur of your choice, such as Bailey's, Godiva, or Grand Marnier
- 1 cup semi-sweet chocolate chips
- Mix the melted butter and sugars
- Spread the ganache over the cookie
- Melt the chocolate chips in the whipped cream
Instructions:
Preheat oven to 350 degrees. Butter a 10-inch springform pan (or a 9" round cake pan, if you don't have one).
Mix flour, baking soda, and salt in a bowl and set aside.
In a large bowl, beat the butter and both sugars until smoothly blended, about 1 minute. Add the egg and vanilla (or liqueur) and mix until blended, about 1 minute.
Add the flour mixture until just incorporated. (Note: mixing too much at this point will result in a tough and chewy cookie!). Fold in the chocolate chips.
Scoop the mixture into the prepared pan and spread using your fingers or a spatula so that the cookie covers the bottom of the pan.
Bake for 15-17 minutes, until the top begins to turn golden but the inside is still soft. Cool on a wire rack.
Chocolate Ganache
1/4 c. heavy whipping cream
1 Tbsp. unsalted butter
2/3 c. semi-sweet chocolate chips
1/2 Tbsp. vanilla (or liqueur)
In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. Taking your time on this step is worth it -- be sure to heat the cream at a low temperature for longer, because you don’t want it to burn.
Add the chocolate chips and remove from heat. Let sit for 1 minute, then stir to combine.
Stir in the vanilla (or liqueur) and let the filling cool and thicken at room temperature for about 30 minutes.
Spread the mixture on the cooled cookie tart with a small offset spatula or knife.
Cream
1 c. cold heavy whipping cream
1 Tbsp. powdered sugar
1 tsp. vanilla (here’s where you can really have some fun, by adding up to 1/4 cup of liqueur)
Combine cream and powdered sugar and beat or whisk until soft peaks form. (Make sure you don’t overwhip the cream; it will curdle and ruin the look, and will also begin to taste like butter.)
Fold in the extract or liqueur, then spread the cream over the ganache-covered cookie. Top with chocolate chips. Slice into triangles to serve.
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By Julia Swenson
Julia B. Swenson is outsourcing her culinary talents from Santa Monica, Calif. When not managing the content, strategy, and acquisition process for a video game company in LA, she spends her time making delectable treats for family and friends. This spring she will begin a year-long course to hone her talents at the Le Cordon Bleu program in Pasadena for baking and pâtisserie. Her discerning life lesson: Never trust a skinny chef.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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