As I sit here writing this post, it’s pouring outside. We’re getting our first taste of a hurricane this year with Hurricane Arthur, and it’s really messing with the 4th of July plans down the shore. The parade was cancelled, and the fireworks have been postponed. Definitely not a beach day today. Luckily I had some treats to make that my niece and nephew could help me with to keep them occupied. It’s no fun when it rains down the shore, but these chocolate chip cookie tarts do help!
This is one of my go to recipes when I need a quick and easy dessert. They always impress even though they are one of the easiest. You could even use store-bought cookie dough and icing, but they are much better making them yourself, and still pretty easy.
First, make the chocolate chip cookies. You can use any recipe you have. For this batch, I had a bag of Baker’s Corner chocolate chips from Aldi, so I made that recipe. As a side note, Aldi is a great place to get baking supplies. They are always really economical, and if you have one near by, give it a try.
To make the cookies, cream 1 cup butter with 1/2 cup sugar and 1/2 cup brown sugar. Add 2 eggs, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon vanilla extract. Add 2 cups flour and then stir in a 12 oz bag of semi-sweet chocolate chips. For this recipe, you need mini muffin tins. Drop about a tablespoon full of batter into the mini muffin tins. Also, for baking, because these are made in the muffin tins, you’ll need to cook them longer. Mine cooked for 16 minutes at 375. You want them golden, but they can still be chewy, about 14-16 minutes. And this recipe makes about 36 mini muffin size tarts.
As they cool, keep them in the muffin tins. If you try to remove them too soon, they’ll break apart. While they’re cooling, you can make the icing. Melt 3 tablespoons butter and 3 oz semi–sweet chocolate chips in the top of a double boiler. Once it’s melted and combined, add in 1/4 cup coffee (or you could use cream, but I prefer the taste the coffee brings) and 1 teaspoon vanilla extract. Beat in 2-2 1/2 cups powdered sugar. Continue beating until spreadable. If it doesn’t thicken up, you may need to put the bowl in the freezer for a few minutes to stiffen it up. When you take it out, just beat again until smooth.
Carefully remove the cooled tarts. You may need a knife to pop them out, but if you grease the tins well, they should come out easily. To make these a show stopper, just pipe some of the icing on top of each tart. I used a Wilton disposable bag and closed start tip. They do look impressive, and I’m sure everyone will like them for our 4th celebration. Too bad we’ll be inside because of the rain. For those of you who celebrate, have a wonderful 4th of July!