OH BABY. These cookies are where it’s at. I make no bones about the fact that I prefer a chewy, gooey cookie. There are a few crunchy exceptions to the rule – shortbread, florentines, wafer cookies.
But the king of the cookies is the choc-chipper. And the perfect chocolate chip cookie is gooey in the centre. End of story.
These cookies are my ode to the gooey chocolate chip cookie. In fact, the might just be my perfect chocolate chip cookie, if it weren’t for these guys, and the fact that these cookies are technically tarts.
This dough recipe bakes up beautifully as tarts – either as several baby ones, a couple of medium sized ones or as a majorly large one.
I love it, because baking the dough in pans does two things – it ensures that they don’t spread too much, basically guaranteeing a soft centre. And it also saves all that tedious portioning out of dough and lining of baking sheets, and needing more than one baking sheet.
You might have noticed the same banged up baking sheet appearing in a lot of my photos? Yeah, that’s because that’s the only one I’ve got. So it will come as no surprise that the thought of baking up bunches of cookies brings a tear to my eye.
The other reason, and let’s be honest, the main reason that baking a cookie in a tart tin is awesome is because the minute something becomes a ‘tart’ it also becomes ‘dessert’, meaning that nobody will frown on you for taking a still-warm cookie and topping it with a whopping scoop of vanilla ice cream.
And any fool could see that that’s just not an opportunity that one should pass up.
xx Sarah.
- 1 + ½ sticks (175g) butter
- ¾ cup (170g) brown sugar
- ¼ cup (55g) caster sugar
- 1 egg
- 2 cups (300g) flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 4oz (110g) dark chocolate, chopped
- 1 cup (110g) pecans, chopped
- Preheat the oven to 350F/170C and grease 12 mini tart pans or your choice of baking dish.
- Place the butter into a pan and melt it. Once the butter is melted, keep cooking it, until it foams up, and turns a golden brown colour. Remove from the heat and set aside to cool for a few minutes.
- Place the brown sugar and caster sugar into a mixing bowl, and add the slightly cooled butter. Beat for a minute until well combined, and then add the egg and beat for a further minute.
- Add all of the dry ingredients to the mixing bowl in one go, and mix until the flour is almost completely absorbed.
- Add in the chopped chocolate and pecans and mix until everything is thoroughly incorporated.
- Scoop ¼ cup of the mixture into each tart tin, and press it down gently, to fill the edges of the tin. Alternatively, simply scoop the cookie dough straight onto a lined baking sheet (as per regular cookies), or press into a large baking dish to make cookie bars.
- Bake the tarts for 12 minutes, until just set on top. Free-form cookies may need slightly longer, and a large baking dish will need about 20 minutes.
- Leave to cool on a rack for as long as you can stand it, and then serve with vanilla ice cream, or a cold glass of milk.
Oh shut up!! these are my worst/best nightmare come true!!
Sorry/you’re welcome!
Could one make these without the tartlette tins? As ‘normal’ cookies… Oh man yum
Absolutely – there are a couple of notes in the instructions if you want to go that way!
OMG. I’m kinda slightly freaking out because these sound so amazing!
Cookie tarts?! Holy smokes!! This recipe looks perfect!!
These look amazing because I’m totally with you on the ooey gooey center! plus, tarts just seem fancy :)
Good site you have got here.. It’s difficult to find quality writing like yohrs nowadays.
I seriously appreciate people like you! Take care!!
YES! There is so much good going on here. A warm gooey center is the best. Baking cookies in a tart tin -chalk this up to another “why didn’t I think of that” moment.
Um, these might be the be all to end all to everything I need in the world! so many amazing things happening in a tart pan–and yes to the ice cream. I wish I could eat this for every meal today!
GIRLL. Why you so brilliant. Seriously blows my mind. Somebody call the milkman cause I’m gonna need a gallon to go with the 50209380892 tarts I’m about to eat!
These are begging for a huge scoop of ice cream–i’m thinking coffee or vanilla! I love a gooey centered chocolate chip cookie, always and forever.
Oh yeah, I want one of those, actually, more than one. :)
No. Words. Just. GIMME.
girrrrrrrl-looove these delicious “tarts”!!! All the flavors at play and the goooooeyness. Mmmmm
I’m doing that weird thing where I can actually taste that cookie right now and it’s making me angry.
Oh my gooooood. I must have all the cookies! I totally want to marry you right now. Or the cookies.
Me too, Billy. Gooey is bettah.
Do you think this would work in a muffin top pan? If so, any ideas about baking time? Thanks!
Hey Cathy, I think it would work BRILLIANTLY! As for recipe timing, I think it would probably be about the same as for baking mini-tarts. Start with 12 minutes in the oven, and if they look a little underdone, give them a few more minutes. I don’t think they’d need more than 15 all up though.
Let me know how it goes!
xx
Sarah.
The ingredients are going on my shopping list this week. They sound absolutely amazing! I am also going to get some Ben and Jerry’s Peanut Butter Cup Ice cream to go with! I am in heaven!
Cookie tarts? What will you think of next? Cake-pie? Brownie-pavlova? Combine all six of those things into one mega-dessert? These look fab!
Ya know, I have these small tart pans my sister got for me and I’ve had no idea what to bake in them first.. this just opened so many possibilities!
Where’s the butterscotch ?
I’d like to do these for a large group and am thinking of doing them in muffin/cupcake pans. Can you give me an idea of how large your tartlet pans are so I can compare?
Hi Robby, the big ones are about 12cm across, and the little ones are about the size of a regular cupcake pan.
Cheers,
Sarah!