Chocolate Chip Cookie Dough Tart

Chocolate Chip Cookie Dough Tart
4.3 from 3 ratings
I’m a big believer in celebrating pretty much everything. Got a promotion at work? Let’s celebrate! It’s your birthday? Let’s celebrate! We survived another Monday? Celebration time! When I’m celebrating, nothing can be too extravagant, including the food. We’re celebrating, so calories don’t count, right? When it comes time to celebrate, I like making extraordinary desserts. This tart is one of those. It has everything you could ever want: cookie dough, ganache, cookies . . . and it comes together so easily. Feel free to try different flavors of cookie dough! This recipe is excerpted from Out of the Box Desserts: Simply Spectacular, Semi-Homemade Sweets by Hayley Parker. Click here to purchase your own copy.
  • 1 (16.5-ounce) tube refrigerated chocolate chip cookie dough, at room temperature
  • 3/4 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon milk or cream
  • pinch salt
  • 2 cup all-purpose flour
  • 1 cup miniature semi-sweet chocolate chips
  • 1 (12-ounce) package semi-sweet chocolate chips
  • 1/3 cup heavy cream
  1. Preheat oven to 350 degrees F. Liberally grease a large tart pan with cooking spray.Press the refrigerated cookie dough in an even layer in the tart pan. Bake for approximately 15 to 20 minutes or until golden brown and set. Cool completely.While crust cools, make your cookie dough.
  2. In a large bowl, cream together the butter and sugars until creamy and smooth, about 2 minutes. Beat in the vanilla and milk to combine, then add in the salt and flour until a soft dough forms. Stir in the miniature chocolate chips.
  3. Roll cookie dough into tablespoon-size balls and place on a foil-lined baking sheet. Place in the refrigerator to chill while the crust continues to cool.
  4. Once crust has cooled, make your ganache. In a medium, microwave-safe bowl, melt the semi-sweet chocolate chips with the heavy cream on HIGH heat for approximately 45 seconds, stirring until melted. Pour the ganache over the cooled crust and spread in an even layer out to the edges. Immediately top with the cookie dough balls, covering the entire surface area, and cutting any dough balls to fit in the cracks.Place the tart carefully onto a cookie sheet and refrigerate to set for about 20 minutes. Cut into wedges and serve! Store covered in the refrigerator.