Name: Caramel Chocolate Chip Cookie Tart Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/4 cup (55 g) packed light brown sugar; 1/4 cup (50 g) granulated sugar; 1 tsp pure vanilla extract; 1 1/4 cups (150 g) all-purpose flour; 1/2 tsp kosher salt; 3/4 cup (about 127.5 g) chocolate chips, divided; 1 (10.6-oz.) jar caramel sauce; 3/4 cup (about 127.5 g) chocolate chips; 1/4 cup heavy cream; Flaky sea salt, for topping

Ingredients

1/2 cup (1 stick) unsalted butter, softened

1/4 cup (55 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

1 tsp pure vanilla extract

1 1/4 cups (150 g) all-purpose flour

1/2 tsp kosher salt

1 1/2 cups (255 g) chocolate chips, divided

1 (10.6-oz) jar caramel

1/4 cup heavy cream

Flaky sea salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, use an electric mixer on medium-high speed to beat the softened butter, light brown sugar, and granulated sugar until creamy. Add the vanilla extract and mix to combine. Then add the flour and kosher salt, beating on low speed until just a few dry streaks remain. Fold in 3/4 cup of the chocolate chips until incorporated.

Step 2: Scrape the cookie dough into an 8-inch tart pan. Use your hands to evenly press the dough across the bottom and up the sides of the pan. Place the tart pan on a large baking sheet to catch any drips.

Step 3: Bake the crust for 14 to 16 minutes, until the edges are golden and the center is just set. Remove from oven and let cool completely.

Step 4: Spread the caramel evenly over the cooled crust. Refrigerate for at least 1 hour, up to 12 hours, to allow the caramel to set.

Step 5: While the caramel sets, place the remaining 3/4 cup chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips, let sit for 2 minutes, then whisk until smooth and glossy.

Step 6: Pour the chocolate ganache over the caramel layer and spread evenly. Sprinkle flaky sea salt across the top. Refrigerate the tart again for at least 30 minutes or up to 12 hours until the ganache is firm.

Step 7: When ready to serve, carefully remove the sides of the tart pan and slice the tart into pieces. Enjoy!

Tips & Variations

For an extra boost of flavor, try using a salted caramel or add a pinch of cinnamon to the cookie dough.

Substitute dark chocolate chips for a more intense chocolate flavor, or mix milk and semi-sweet chips for balance.

If you don’t have a tart pan, you can use a regular 9-inch round cake pan, but be sure to grease it well for easy removal.

Storage

Store the tart covered in the refrigerator for up to 4 days. This keeps the ganache and caramel firm and fresh. To serve, let the tart sit at room temperature for 10–15 minutes for easier slicing. Reheat slices slightly in the microwave if you prefer the cookie warm, but avoid overheating to prevent melting the ganache.

FAQs

Can I make this tart ahead of time?

Yes, this tart keeps well in the refrigerator for up to 4 days, making it a great make-ahead dessert.

What can I use instead of a tart pan?

If you don’t have a tart pan, a regular 9-inch round cake pan works well. Just be sure to grease the pan thoroughly or line it with parchment paper for easy removal.