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Chocolate Chip Cookie Tart
Have you ever had the pleasure of eating a Pizookie? It’s served at a restaurant chain called BJ’s. It’s basically a freshly baked, hot out of the oven, rich and delicious cookie topped with two scoops of vanilla bean ice cream and served in its own deep dish. It is sinfully, amazingly, beyond good. Like, worth 10 extra trips to the gym good.
That concoction was totally my sin-spiration for this bit of goodness that the kids and I whipped up before heading over to the Nejuarh’s house for a swim play-date. I figured we would earn the right to eat all these calories.
I tried with all my might to make it like 5% healthier than I imagine the real deal to be. I threw in some whole wheat flour, used less butter than usual and cut the slices thin.
But let’s face it, this ain’t diet food. It’s just deliciousness. And it has earned me a place in the hearts of all the young swimmers in attendance at the party. Tastes just as good straight up as it does with ice cream and hot sauce. Just sayin’.
Chocolate Chip Cookie Tart Recipe
Prep Time: 10 mins Cooking Time:30 mins
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 stick butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
hot fudge sauce
1. Preheat oven to 325 degrees. Spray a 10 inch tart pan with removable bottom with nonstick cooking spray and set aside.
2. In a bowl, whisk together flour, salt, and baking soda. Set aside.
3. Using a mixer, combine the melted butter and sugars together. Add the egg, egg yolk, and vanilla extract and mix until smooth.
4.Add the dry ingredients a bit at a time and mix on low, just until combined. Stir in the chocolate chips.
4. Pour cookie dough into the prepared pan, smoothing the top with the spatula.
5. Bake cookie bars for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan.
6. Let cool for 30 mins and cut into triangles while still warm. Serve with one scoop of ice cream and drizzle with hot fudge sauce.
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