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Giant Chocolate Chip Cookie Tart with Caramel & Hazelnuts

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A decadent dessert that merges the chewy texture of a chocolate chip cookie with the elegance of a tart. Finished with melted chocolate swirls, caramel dollops, and crunchy toasted hazelnuts, it’s a perfect treat for sharing.

Ingredients

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  • 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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a round 9-inch tart pan or cake pan with parchment.
  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.
  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 chocolate chips and caramel sauce.
  7. Spread the dough evenly into the prepared pan, smoothing 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, caramel, and hazelnuts while still warm.
  10. Slice like a tart and serve warm or at room temperature.

Notes

  • To enhance flavor, toast the hazelnuts before adding them.
  • Serve with vanilla ice cream for an indulgent dessert.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Microwave slices for a few seconds before serving for gooey texture.

Nutrition

Keywords: cookie tart, chocolate chip cookie tart, caramel hazelnut dessert, giant cookie recipe, party dessert

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