Chocolate chip cookies are my go-to recipe. They're easy to make, a crowd pleaser, and I almost always have the ingredients on hand. To me they're one of the most classic desserts, and you can't go wrong with crispy edges, soft centers, and melty chocolate bits. For Valentine's Day I wanted to stay true to the classic chocolate chip flavors, but make it special enough for a V-Day dessert.
The solution was simple: bake the cookie dough in a 9-inch tart pan until the edges are golden and crispy and the center is softly set. Then serve it as warm, gooey slices topped with vanilla ice cream.
I used the dough from my Toasted Marshmallow and Nutella Cookies but added more chocolate chips (along with a handful of butterscotch chips) and left out the Nutella and Marshmallows. The regular butter was replaced with Stirling's Churn84 butter which has a high percentage of butterfat. This helps create a crispier outside and a richer inside. It's a special occasion recipe.. might as well go all out.
Forget about the fancy wine, lets break out the good butter! (Or both. I guess there's no reason why we can't have both).
You know how some people say that chocolate is their Valentine? I feel that way about butter, butter is my Valentine. Dairy products are pretty awesome in general, but butter is at the top of my list (sorry cheese, you're a close second). Butter and I spend a lot of time together in the kitchen, and it's always lending a hand helping me make something delicious...like this cookie tart.
The recipe is basic, but if you're feeling crafty try melting chocolate in a piping bag (or a ziplock bag and then snip off the corner) and decorate the tart will little hearts or a sweet note for your Valentine..
..You don't need to let the chocolate designs set completely, serve the slices warm so that the ice cream melts into the tops and side of the pieces. It's a snap to put together, but the results are so, so delicious. Plus you can slice up any leftover the next day into little cookie bars to pack into lunches or enjoy with a cup of tea. The gift that keeps on giving!
Chocolate Chip Cookie Tart
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted Churn84 at room temperature
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla
1 cup of chocolate chips (or any flavor that you wish)
Ice cream to serve
1. Preheat oven to 325. Grease a 9 inch tart pan with a removeable bottom.
2. In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
3. In the bowl of a mixer, cream together the butter, brown sugar and white sugar until pale and fluffy. Add the eggs one at a time and mix until combined. Scrape down the bowl of the mixer with a spatula, add vanilla and beat until incorporated.
4. On a low speed or using a large spoon, stir the flour mixture in with the butter and sugar. Fold in the chocolate chips
5. Press the dough into the tart pan in an even layer. Bake at 325 for 20 - 30 minutes or until the edges are golden and the middle is still soft.
6. Allow the cookie to cool slightly in the pan before removing. Pipe on chocolate designs if desired, then slice and serve warm with ice cream on top.
Full Disclosure: Stirling sent me some butter, but I bake with it because I legitimately enjoy the product and find the quality makes a difference.