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Ingredients
- 2 c. all-purpose flour - (plus more)
- 1/2 tsp baking soda
- 1 tsp salt
- 1 c. unsalted butter - (plus more) room temperature
- 3/4 c. dark brown sugar - (packed)
- 1/2 c. granulated sugar
- 1 tsp pure vanilla extract
- 1 lrg egg
- 2 c. semi-sweet chocolate chips - (11 ounce)
- 1 c. semi-sweet chocolate chips - (6 ounce)
- 3/4 c. heavy cream
Directions
- For the Ganache: Place chocolate chips in a medium bowl. Set aside. Place heavy cream in a saucepan over medium heat. Bring to a simmer. Pour half of the heavy cream over chocolate chips, let sit for 1 minute. Whisk gently to smooth. Add in remaining half of cream; whisk gently till just combined. Leave out at room temperature, stirring frequently till the consistency of toothpaste, about 1 hour. (Makes 1 1/2 c.)
- Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, using a wooden spoon, combine the butter, both sugars, and vanilla; beat till fluffy, about 5 min. Add in the egg, and mix till combined. Add in the reserved dry ingredients, and mix till just combined. Stir in the chocolate chips.
- Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake till light golden, about 25 min. Transfer to wire rack to cold, about 10 min. Invert pan to release cookie, and return to wire rack to cold completely, top-side up. Allow to cold completely before decorating.
- Transfer ganache to a medium pastry bag fitted with a plain #7 tip. Pipe desired decoration onto cookie.
- This recipe yields one 12 1/2-inch tart.
- Yield: 1 (12 1/2-inch) cookie
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