A show-stopping dessert that combines the chewy goodness of a chocolate chip cookie with the elegance of a tart. Topped with swirls of melted chocolate, glossy caramel dollops, and toasted hazelnuts, this oversized cookie is rich, nutty, and perfect for sharing. Whether you’re baking for a celebration or just craving a decadent treat, this cookie tart delivers on all fronts.

Why You’ll Love This Recipe

This giant cookie tart is the ultimate fusion of comfort and sophistication. It bakes up with crisp edges, a soft center, and bursts of melted chocolate in every bite. The caramel and hazelnut topping elevates it beyond your standard cookie into something truly special. It’s simple to make, visually impressive, and ideal for birthdays, holidays, or any time you want to impress without much fuss.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup chocolate chips (plus extra for topping)
• 2 tablespoons caramel sauce (plus more for topping)
• 1/3 cup whole hazelnuts, halved or roughly chopped
• 1/4 cup milk chocolate or hazelnut spread (for swirling on top)

Directions

1. Preheat oven to 350°F (175°C). Grease or line a round 9-inch tart pan or cake pan with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until smooth and well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips and caramel sauce.
7. Spread the dough evenly into the prepared pan and smooth the top with a spatula.
8. Bake for 20–25 minutes, or until golden brown around the edges and just set in the center.
9. Let cool slightly, then top with dollops of melted chocolate or hazelnut spread, additional caramel, and chopped hazelnuts.
10. Slice like a tart and serve warm or at room temperature.

Servings and timing

This recipe yields 8–10 slices, depending on portion size.
Preparation time: 15 minutes
Baking time: 20–25 minutes
Total time: 35–40 minutes

Variations

• Nut-Free Version: Omit hazelnuts or replace with sunflower seeds or toasted oats for crunch.
• Salted Caramel Finish: Sprinkle sea salt flakes over the caramel topping for a sweet-and-salty twist.
• Double Chocolate: Replace 1/4 cup of flour with unsweetened cocoa powder for a deeper chocolate base.
• Fruit Addition: Add a few fresh raspberries or sliced strawberries on top after baking for a fruity contrast.
• Individual Minis: Divide the dough into muffin tins to make single-serve cookie tarts.

Storage/Reheating

Store leftover cookie tart in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds to soften the chocolate and caramel. You may also reheat the whole tart gently in a 300°F (150°C) oven for 5–7 minutes.

FAQs

Can I use store-bought caramel sauce?

Yes, any thick caramel sauce will work. You can also make your own if preferred.

Can I make this cookie tart ahead of time?

Yes, it can be baked a day in advance and stored covered at room temperature. Reheat slightly before serving for best results.

Do I need a tart pan for this recipe?

No, a 9-inch round cake pan works just as well. Just ensure it’s greased or lined.

Can I use other nuts besides hazelnuts?

Absolutely. Walnuts, pecans, or almonds are great alternatives.

What kind of chocolate chips should I use?

Semi-sweet or dark chocolate chips are recommended, but milk chocolate can also be used for a sweeter flavor.

Is this cookie tart soft or crunchy?

It has a soft, chewy center with slightly crisp edges—perfect for slicing like a tart.

Can I freeze this cookie tart?

Yes, freeze slices wrapped in plastic and foil for up to 2 months. Thaw at room temperature before serving.

Can I substitute the egg in this recipe?

Yes, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for an egg-free version.

What kind of caramel is best for topping?

Use a thick, spoonable caramel that holds its shape well when dolloped or drizzled.

Can I swirl the chocolate and caramel before baking?

It’s best to add them after baking to preserve the visual texture and prevent burning.

Conclusion

The Giant Chocolate Chip Cookie Tart with Caramel & Hazelnuts is a rich, impressive dessert that’s remarkably simple to make. It brings together nostalgic cookie flavors with the elegance of a tart presentation. Whether served warm with ice cream or enjoyed as-is, this dessert is sure to be a memorable centerpiece at any gathering or celebration.

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