Tarts are fast becoming one of my favorite dessert items. They are a little piece of sweetness, all to yourself! These chocolate chip cookie tarts, are served warm, with a scoop of vanilla bean ice cream on top. Homemade goodness for sure!

This recipe makes about 11 – 4.75″ tarts.

Recipe:

2 sticks of unsalted butter, softened.
3/4 c light brown sugar, packed
1/2 c granulated sugar
1 ex-large egg
1 1/2 tsp vanilla extract
2 1/2 c all purpose flour
1 tsp baking soda
3/4 tsp salt
2 c semisweet chocolate chips

Combine the butter and sugars in a stand mixer, with a paddle attachment.
Blend til combined. Add the egg and vanilla. Blend.

Combine the flour, baking soda, and salt in a med bowl. Mix using a hand whisk. Add slowly to the wet ingredients, and blend to combine.

Add chocolate chips, and blend til incorporated.

Prepare your tart pan with cooking spray, or crisco. I cut small circles of parchment to place in the bottom, just to ensure the tarts do not stick. Add 1/3 c batter to each tart. Press down with your fingers, to cover bottom and sides with about 1/4″ of batter. The chocolate chips will assist with this measurement. Place the pan in the freezer for about 15 min. Preheat the oven to 350 degrees.

Bake for 13 – 15 min, til lightly brown on the edges. Do not over bake.

Allow to cool completely. The center will drop slightly, to give you a nice “bowl” for your ice cream filling.

Remove from the tart pan using a sharp knife to loosen the edges.

To serve, reheat in the microwave for 15 seconds, then top with ice cream, chocolate or caramel sauce, chopped nuts, additional chocolate chips, or even fill with some chocolate ganache!

These will keep in the freezer for up to 3 mo.