Monday, October 24, 2011

Sometimes it just doesn't work out (Chocolate Chip Cookie Tart)

A few Saturdays ago I was so excited to go to our neighborhood festival.  For a neighborhood sponsored event, it is actually very well put on.  I had envisioned us walking to the park, The Baking Tot enjoying the petting zoo, jumping in the bounce houses, and riding the kiddy train made from old oil drums.  I was excited to have the chance to listen to the live bands and watch the silly pet competitions but alas, we were only there for two minutes.  Just two minutes!

I had asked off from work so we could have this glorious day as a family but The Baking Toddler decided to throw a tantrum instead.  Unfortunately the hubs and I had to make the decision to turn around, because that type of behavior was not deserving of a good time.

So reluctantly and sadly we walked home, as our child was screaming in the stroller.  I cried.  Once we arrived home, the hubs put The Baking Tot in his room and we cuddled on the couch and watch one of our recorded sitcoms in peace.

So yes, my day didn't turn out to be the one I had hoped, but it did have a sweet ending.  Much like the photos for this recipe.  The Baking Tot had been stalking the kitchen upon hearing the word "cookie."  As you could see, my photo session with the tart didn't work out as I had planned either.  But I think the photo above captures the anticipation and excitement any chocolate chip cookie (large or small) brings to a child-and I love it.

Chocolate Chip Cookie Tart
yield: Makes one 9-inch tart or pie plus about 1 dozen cookies

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature (plus more for the pan)
  • 1/2 cup granulated sugar (plus more for the pan)
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips

  1. Preheat oven to 325 degrees. Butter a 9-inch tart pan with a removable bottom and coat it with granulated sugar; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Freeze or bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.

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