No-Butter Toasted Pecan Chocolate Chip Cookie Tart + Video
I think I'll just go ahead and say it: a cookie tart is my favorite type of tart.
I mean, a fruit tart is wonderful and all, but cookie dough, baked into a tart pan, essentially yielding one giant, insanely gooey cookie?? Yeah. I like that better.
Cookie tarts are basically the cure for all my cookie monster tendencies slash cravings. And this no-butter toasted pecan chocolate chip cookie tart is no exception. In fact, it's exceptional.
And you know what else is exceptional? The fact that there's also a video tutorial right below depicting how to make this gooey pecan cookie tart. Here we are:
Or, watch it on YouTube.
Let's get down to business.
"No-butter" means this pecan chocolate chip cookie tart is dairy-free. It means coconut oil is used instead of butter. Melted coconut oil. Which also means you won't need an electric mixer to whip up this recipe. Just a bowl and spatula shall suffice.
Also, the only type of sugar used in this cookie tart recipe is dark brown sugar (okay, use light brown sugar if you absolutely gotta). No white sugar. Because we're giving this cookie tart the richest, deepest flavor we possibly can.
And then there are the pecans and chocolate chunks. Lots of them.
Beware: you MUST toast your pecans. This is essential. This is a top priority. This is what gives this gooey cookie tart the most incredible, nutty, deep, toasty, smoky flavor. I trust I won't have to repeat myself.
And about the chocolate chunks. I took a block of bittersweet chocolate and chopped it up into uneven chunks and stirred those chunks into my dough. I don't mess with chocolate chips. They don't compare to melting, oozing chocolate chunks. But do what you gotta do. As long as you toast your pecans.
This is a quick and easy recipe. As in whisk the oil and sugar, add in the eggs and vanilla, stir in the dry ingredients, mix in the pecans and chocolate, dump the dough into a tart pan, pop that pan into the oven, and wait patiently (or impatiently, if that's your thing) for the next twenty minutes.
At the twenty minute mark, your pecan cookie tart should be golden brown and just set at the edges but still soft and gooey and ever-s0-slightly raw and under baked in the center. JUST the way it should be.
Feel free to dig right in while the chocolate chip cookie tart is still hot and not fully set. Obviously, bring along several scoops of cold, creamy ice cream.
Or, act all proper and wait till the cookie tart cools so that you can cut out neat wedges to serve on plates with forks and all. Again, no need to mention that a scoop of ice cream shall be incorporated onto that plate.
Quick and easy. Soft and gooey. Nutty and chocolaty. No-butter toasted pecan chocolate chip cookie tart, let's go to town.
No-Butter Toasted Pecan Chocolate Chip Cookie Tart
Yield: 8-10" tart
1/2 cup melted coconut oil*
1 cup dark brown sugar, packed
1 large whole egg + 1 large egg yolk
2 teaspoons vanilla extract
1 3/4 cups packed flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chunks/chips
1/2 cup chopped pecans, toasted
1. Preheat oven to 350 F. Grease an 8 to 10" tart pan with removable bottom.
2. Spread chopped pecans onto a baking sheet and toast in oven until pecans begin turning brown and emitting a nutty aroma, about 9 minutes. Let cool.
3. In a large bowl, mix melted coconut oil with the brown sugar. Add in egg, yolk, and vanilla extract and whisk vigorously until smooth.
4. Pour flour, cornstarch, baking soda, and salt over wet ingredients and mix everything together until just combined. Stir in chocolate chunks and toasted pecans last.
5. Drop dough into tart pan and flatten to spread to edges evenly. Bake for 20-25 minutes, until golden brown and a toothpick inserted comes out just clean. Center will still be gooey - that's how you want it!
6. Dig in right away or let cool before slicing wedges.
*Note: Use refined coconut oil if you don't want any coconut flavor in your tart.