Triple Chocolate Cookie Tart
If you have known me for any length of time you know I don’t do New Years Resolutions, especially not any that involve food or the giving up of certain foods. Time has proven to me that such things just don’t work for me and I am bound to fail no matter what. I have just learned to accept what I have to accept, which is why today I baked this gorgeous Triple Chocolate Cookie Tart with no regrets or shame whatsoever.
And I enjoyed a nice slice of it too! Again with no regrets.
Life is just too short! I know . . . I know . . . one might argue that just in baking and eating this I am shortening my life somewhat, but meh . . . at least I will die with a smile on my face.
This tart is like a HUGE chocolate chip cookie. It’s crisp on the outside . . . but fudgy in the centre . . . and stogged to the hilt with not one . . . not two . . . but THREE kinds of chocolate!
You could use chocolate chips, but I like to use real bars of chocolate and cut it into chunks. I used dark, milk and white. G O R G E O U S
I cut myself a tiny sliver . . . and then a few minutes later I was cutting myself another sliver. I quickly had to hand it off to someone else to keep safe because I was sorely tempted to eat the whole thing! Oh what a horrible thing that would be!
This would be absolutely divine topped with a scoop of vanilla ice cream. Just sayin . . .
(I had some two tone chocolate chips which needed finishing up, just a handful. I chose to sprinkle them on top, but you can use a mix of dark and white, milk and white, or whatever you wish.)
You are going to want to kill me after you taste this. It’s addictively dangerous. Moist inside, crisp outside and stogged to the hilt with three kinds of chocolate.
232g of plain flour (1 2/3 cup)
1 tsp corn flour (cornstarch)
1 tsp baking soda
1/4 tsp salt
6 TBS butter, room temperature
85g of cream cheese, room temperature (3 ounces)
50g granulated sugar (1/4 cup)
110g soft light brown sugar (1/2 cup)
1 large free range egg
2 tsp vanilla extract
2 ounces dark chocolate chopped
2 ounces milk chocolate chopped
2 ounces white chocolate chopped
4 TBS mixed white and semi sweet chocolate chips
Whisk the flour, corn flour, soda and salt together in a bowl. Set aside.
Preheat the oven to 180*C.350*F/ gas mark 4. Butter a 9 inch round tart tin with a removable bottom well. Set aside.
Cream together the butter and cheese until light and fluffy. Beat in both sugars, until creamy. Beat in the egg and vanilla. Slowly beat in the flour, beating just until incorporated. Stir in all the chocolate chunks. Spread in the prepared backing dish. smoothing the top over with a damp spatula. Sprinkle the chocolate chips on top.
Bake for 15 to 20 minutes, until golden brown and a toothpick inserted in the centre comes out clean. Allow to cool for 45 minutes before slicing into wedges to serve. (That’s the hard part! Waiting!)