It’s official — I am now the parent of a teenager. My son turned 13 last month. I know it is cliche to say it, but where did that time go? How did we get here so fast?! He had a small party at Blazer Tag, a local laser tag game place. For his cake, he requested a big chocolate chip cookie because he likes cookies better than cakes. So I took a Martha Stewart recipe and baked it in an 11-inch round tart pan. My tempermental oven didn’t totally cooperate so I had a slightly overdone cookie, but the birthday boy and his party guests didn’t seem to mind.
Chocolate Chip Cookie Tart
Source: Martha Stewart Magazine
2-1/4 c all-purpose flour
1/2 tsp baking soda
1 c (2 sticks) unsalted butter, room temperature
1/2 c granulated sugar
1 c packed light brown sugar
1 tsp salt
2 tsp vanilla extract
2 large eggs
2 c semisweet and/or milk chocolate chips (about 12 ounces)
1. Preheat oven to 325°. 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 three cups of the dough into a buttered and sugared 9-inch round tart pan with a removable bottom or a 9-inch pie tin lined with buttered, sugared parchment.
3. Bake at 325° until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan.