It’s a cookie, it’s a crust, iiiiit’s a cookie crust! This crust stays firm enough to pick up slices even after being covered in pudding for a week, and has the flavor you’re looking for from a chocolate chip cookie. Win/win! As the original recipe suggested, I did then do a butterscotch pudding layer (but I didn’t make mine from scratch) and whipped cream, which gave me a chance to answer a question I’d had for a long time – can heavy cream which has been frozen and then thawed be whipped? Turns out – yes, although the texture wasn’t 100% right, so maybe don’t do it for anything you plan to share with your most critical guests. On the plus side, even after a week, it never seeped liquid like whipped cream often does without stabilizers.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3/4 cup mini semisweet chocolate chips
• fillings, as desired

Grease the inside of a 9″ tart pan, then set aside. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.

In a large bowl, beat together the brown sugar and butter on medium speed until light and fluffy.

Beat in the egg and vanilla.

On low speed, beat in the flour mixture, mixing until just combined.

Stir in the chocolate chips.

Press the dough into the greased tart pan, pressing evenly into the bottom and up the sides of the pan, then refrigerate for half an hour.

Meanwhile, preheat the oven to 350 degrees.

Remove the crust from the fridge and poke all  over the inside of the bottom with a fork.

Bake 10-12 minutes, until golden brown.

Set aside to cool, and fill as desired.

Chocolate Chip Cookie Crust

From Bake or Break.

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3/4 cup mini semisweet chocolate chips
• fillings, as desired

Grease the inside of a 9″ tart pan, then set aside. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.

In a large bowl, beat together the brown sugar and butter on medium speed until light and fluffy. Beat in the egg and vanilla. On low speed, beat in the flour mixture, mixing until just combined. Stir in the chocolate chips. Press the dough into the greased tart pan, pressing evenly into the bottom and up the sides of the pan, then refrigerate for half an hour.

Meanwhile, preheat the oven to 350 degrees.

Remove the crust from the fridge and poke all  over the inside of the bottom with a fork. Bake 10-12 minutes, until golden brown, then set aside to cool, and fill as desired.