I'm not sure about how well this recipe went. I followed the directions carefully and the only issue I had was that I ran out of vanilla extract so I used 1 teaspoon instead of the required 2 teaspoons. I cooked it for about 45 minutes in the oven and the outside edges turned golden, but it was really chewy in the middle. The good news is that the cookie tart tasted delicious and was cooked all the way through, but I think I will have to work on the texture.
Source: Blissfully Delicious
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips, (about 12 ounces)
Vegetable-oil cooking spray
Preheat oven to 325 degrees. Spray a 9-inch tart pan with a removable bottom or a 9-inch pie tin with vegetable-oil cooking spray; set aside. 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.
Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.