Imagine a dessert so decadent, so irresistibly chocolatey, that it will make your mouth water from the very first glance. This Double Chocolate Whipped Cookie Dough Tart is not just a dessert—it's a chocolate lover's ultimate fantasy brought to life. With a rich, fudgy cookie dough base and a cloud-like whipped cream topping, this tart promises to transform an ordinary day into an extraordinary culinary adventure that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 cup chocolate chips
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with removable bottom by lightly greasing it with butter or non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add the large egg to the butter-sugar mixture and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 3/4 cup of chocolate chips into the cookie dough mixture, reserving the remaining 1/4 cup for topping.
- Press the cookie dough evenly into the prepared tart pan, creating a smooth surface and slightly raised edges.
- Sprinkle the remaining chocolate chips over the top of the dough.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let the tart cool completely in the pan for about 30 minutes.
- Once cooled, whip the cream until stiff peaks form, being careful not to overbeat.
- Carefully spread the whipped cream over the cooled chocolate cookie dough base, creating decorative swirls with a spatula.
- Optionally, garnish with additional chocolate shavings or cocoa powder dusting.
- Refrigerate the tart for at least 1 hour before serving to allow the whipped cream to set.
- To serve, carefully remove the tart from the pan, slice into 8 even portions, and enjoy chilled.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie dough texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the dough tender.
- Use High-Quality Cocoa: The better the cocoa powder, the richer the chocolate flavor.
- Chill Before Serving: Refrigerating allows the flavors to meld and the whipped cream to set perfectly.
- Room Temperature Egg: Use an egg at room temperature for smoother batter integration.
- Watch Baking Time: Every oven is different, so start checking at 20 minutes to prevent over-baking.
- For Extra Decadence: Consider adding a light dusting of cocoa powder or chocolate shavings for a professional touch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 55mg
