Chocolate Chip Cookie Tart Recipe

Chocolate Chip Cookie Tart Recipe

[Photograph: Yvonne Ruperti]

We all know the best way to eat a chocolate chip cookie is while it's warm. Have a whole slice of it with this gooey tart.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: . Follow Yvonne on Twitter.

  • Yield:serves 12
  • Active time: 25 minutes
  • Total time:2 hours


  • For Crust
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/2 cup (3 1/2 ounces) packed light brown sugar
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (4 ounces) unsalted butter
  • For Cookie Filling
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (6 ounces) unsalted butter, melted
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup (2 1/2 ounces) plus 2 tablespoons all-purpose flour
  • 1/4 plus 1/8 teaspoon baking soda
  • 1 cup (6 ounces) bittersweet chocolate chips
  • 3/4 cup walnuts, chopped
  • Ice cream for garnish, optional
  • Chocolate sauce for garnish, optional


  1. 1.

    Make crust: Adjust oven rack to lower-middle position and preheat oven to 375°F. Butter 9-inch pie or tart plate. In large bowl stir flour, brown sugar, granulated sugar, and salt to combine. Stir in melted butter until moist crumbs form. Press into bottom and sides of pan.

  2. 2.

    In large bowl, whisk brown sugar, sugar, salt, and butter until smooth and shiny. Whisk in egg, yolks, and vanilla.

  3. 3.

    In small bowl, stir flour and baking soda until combined. Stir flour mixture into egg mixture until combined. Stir in chocolate chips and nuts.

  4. 4.

    Pour into crust and bake until the top is golden brown and puffed, about 40 minutes. Transfer to wire rack to cool about 45 minutes before slicing. Serve warm or room temperature with ice cream and chocolate sauce (if desired).