chocolate chip cookie tarts (mini chocolate chip tartlets) — buttery tart shells filled with a soft, gooey chocolate chip filling.
Here’s the full homemade recipe 👇
🍪 Mini Chocolate Chip Tartlets
🧾 Ingredients
🥧 Tart Shell (Shortcrust Pastry)
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1 ½ cups (190g) all-purpose flour
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½ cup (115g) unsalted butter, cold & cubed
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¼ cup (50g) sugar
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1 egg yolk
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1–2 tbsp cold water
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¼ tsp salt
🍫 Chocolate Chip Filling
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½ cup (115g) unsalted butter, melted
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½ cup (100g) brown sugar
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¼ cup (50g) white sugar
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1 egg
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1 tsp vanilla extract
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1 tbsp all-purpose flour
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1 cup (170g) mini chocolate chips
👩🍳 Instructions
Step 1: Make the Tart Dough
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In a bowl, mix flour, sugar, and salt.
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Add cold butter and rub into flour until crumbly.
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Add egg yolk and 1 tbsp cold water.
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Mix until dough forms (add extra water if needed).
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Wrap and chill for 30 minutes.
Step 2: Shape & Pre-Bake Shells
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Preheat oven to 350°F (175°C).
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Roll dough to ⅛-inch thickness.
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Cut circles and press into greased mini tart pans (or muffin tin).
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Prick bottoms with a fork.
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Bake 8–10 minutes until lightly golden.
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Remove and cool slightly.
Step 3: Prepare Filling
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Mix melted butter + brown sugar + white sugar.
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Add egg and vanilla, whisk well.
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Stir in flour.
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Fold in chocolate chips.
Step 4: Fill & Bake
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Spoon filling into pre-baked tart shells (almost full).
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Bake 10–15 minutes until edges are golden and centers are set but slightly soft.
Step 5: Cool
Let cool in pan 10 minutes, then transfer to rack.
They will firm up as they cool but stay chewy inside — just like in your picture 🍪✨
🔥 Tips for Perfect Tartlets
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Don’t overbake or they’ll lose the gooey center.
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Sprinkle extra chocolate chips on top before baking.
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Add chopped nuts for crunch.
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Store in airtight container up to 4 days.
If you want, I can also give you a shortcut version using store-bought pie crust 😊