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Caramel Chocolate Chip Cookie Tart Recipe

★★★★★

4.6 from 94 reviews
  • Author: Isabella
  • Total Time: 1 hour 45 minutes (including chilling time)
  • Yield: 8 servings 1x

Description

This Caramel Chocolate Chip Cookie Tart combines the classic flavors of a chewy chocolate chip cookie with a rich caramel and silky chocolate ganache topping, finished with a sprinkle of flaky sea salt. Perfect for dessert lovers craving something decadent yet comforting, this tart balances sweet, salty, and creamy textures all in one elegant treat.

Ingredients

Scale

Cookie Crust

  • 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

Caramel Layer

  • 1 (10.6-oz.) jar caramel sauce

Chocolate Ganache Topping

  • 3/4 cup (about 127.5 g) chocolate chips
  • 1/4 cup heavy cream
  • Flaky sea salt, for topping

Instructions

  1. Prepare cookie dough: Preheat the oven to 350°F (175°C). In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium-high speed until creamy. Add vanilla extract and mix to combine. Gradually add the flour and kosher salt, beating on low speed until the dough is mostly combined with just a few dry streaks remaining. Gently fold in 3/4 cup of the chocolate chips.
  2. Shape dough in tart pan: Transfer the dough into an 8-inch tart pan. Use your hands to spread it evenly across the bottom and up the sides of the pan to form a crust. Place the tart pan on a large baking sheet to catch any drips or spills during baking.
  3. Bake crust: Bake the crust in the preheated oven for 14 to 16 minutes or until the edges turn golden and the center is just set. Remove from oven and allow the crust to cool completely in the pan.
  4. Layer with caramel: Once the crust is cooled, spread the caramel sauce evenly over the bottom of the crust, staying clear of the edges to prevent overflow. Refrigerate the tart until the caramel is set, which takes at least 1 hour and can be done up to 12 hours ahead.
  5. Make chocolate ganache: Place the remaining 3/4 cup of chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes. Whisk the mixture until smooth and glossy.
  6. Top with ganache and chill: Pour the chocolate ganache evenly over the caramel layer. Smooth it out gently with a spatula. Sprinkle flaky sea salt over the top. Refrigerate the tart until the ganache is fully set, at least 30 minutes, or up to 12 hours.
  7. Serve: When ready to serve, carefully remove the sides of the tart pan. Slice the tart into portions and enjoy the delicious blend of textures and flavors.

Notes

  • Ensure the butter is softened at room temperature for easy mixing.
  • Use high-quality chocolate chips for best flavor in both the dough and ganache.
  • The tart can be refrigerated for up to 12 hours before serving, making it a great make-ahead dessert.
  • For an extra crunch, you can add nuts such as pecans or walnuts into the crust if desired.
  • Let the tart come to room temperature for about 10 minutes before serving for softer texture.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: caramel chocolate chip cookie tart, chocolate ganache tart, cookie tart dessert, caramel chocolate dessert, chocolate chip cookie recipe

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Find it online: https://isabellavance.com/caramel-chocolate-chip-cookie-tart-recipe/