- 8
4/5
(3 Votes)
Ingredients
- 16-1/2 oz. pkg. refrigerated chocolate chip cookie dough
- 3/4 cup half and half or light cream
- 3 tbsp. sugar
- 6 squares (6 oz.) semisweet chocolate, chopped
- 2 squares (2 oz.) unsweetened chocolate, chopped
- 1 tsp. vanilla
- 1/2 cup heavy cream
Preparation
Step 1
Preheat oven to 350 degrees. Mist a 9" pie pan with cooking spray. Beak up cookie dough. Using floured fingers, press dough into the bottom and up the sides of the pan. Bake cookie crust 14-18 minutes or until golden brown. Cool completely. In a microwave safe bowl, combine half and half and 2 tbsp sugar. Microwave on high for 1-1/2 minutes or until very hot. Add both kinds of chocolate and vanilla to the bowl and stir until chocolate has melted. Pour into prepared crust. cover and refrigerate at least 1 hour. To serve, beat heavy cream in a bowl until soft peaks form. Add remaining 1 tbsp. sugar and beat until peaks are stiff. Serve slice of tart with whipped cream.