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.
- 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.