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!
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.
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.
celebration. Too bad we’ll be inside because of the rain. For those of you who celebrate, have a wonderful 4th of July!
I wrote down in my cooking notebook the recipe forthese pumpkin chocolatechip oatmeal cookies since August, I was just waiting forthe perfect moment to make them, without looking like a desperate person waiting forthe pumpkin season to begin
This microwave chocolatechipcookie is the perfect dessert for one. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post forthe recipe