Chocolate Chip Cookie Dough Breakfast Tarts Recipes

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CHOCOLATE CHIP BREAKFAST COOKIES

Low-fat, high-fiber, a great alternative to pre-packaged oatmeal snacks! They make a great breakfast on-the-go or mid-morning snack. Store in an airtight container or the freezer.

Provided by Dianne

Categories     100+ Breakfast and Brunch Recipes

Time 30m

Yield 20

Number Of Ingredients 13



Chocolate Chip Breakfast Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Stir oats, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
  • Beat white sugar, brown sugar, and butter together in a large bowl using an electric mixer until fluffy. Beat in eggs, applesauce, and vanilla extract in that order. Stir in the oat-flour mixture until dough is just combined. Stir in chocolate chips.
  • Drop 1/4 cup of the dough onto the prepared baking sheet. Repeat with the remaining dough, flattening each cookie slightly.
  • Bake in the preheated oven until light brown at the edges, 12 to 15 minutes. Let cool on the baking sheet, 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 200 calories, Carbohydrate 35.5 g, Cholesterol 24.7 mg, Fat 4.9 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 254.4 mg, Sugar 15.1 g

4 cups quick-cooking oats
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
¾ cup white sugar
¾ cup brown sugar
¼ cup butter, room temperature
2 large eggs
½ cup applesauce
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

CHOCOLATE CHIP COOKIE DOUGH

Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield about 1 cup

Number Of Ingredients 9



Chocolate Chip Cookie Dough image

Steps:

  • Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
  • Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
  • Refrigerate in an airtight container for up to 5 days.

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons plain yogurt
1/2 teaspoon alcohol-free vanilla extract
1/3 cup semisweet mini chocolate chips

CHOCOLATE CHIP COOKIE TART

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes one 9-inch tart or pie plus about 1 dozen cookies

Number Of Ingredients 10



Chocolate Chip Cookie Tart image

Steps:

  • 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.

Vegetable-oil cooking spray
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)

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Quick, easy, and delicious way to make edible cookie dough that the whole family will love. Best with semisweet or milk chocolate Nestle® chocolate chips. Store in a sealed container in the refrigerator.

Provided by Lauraalex

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 15m

Yield 36

Number Of Ingredients 10



Edible Chocolate Chip Cookie Dough image

Steps:

  • Mix butter, milk, and vanilla extract together in a large bowl.
  • Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
  • Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.4 g, Cholesterol 13.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 138.1 mg, Sugar 9.8 g

1 cup butter, softened
¼ cup milk
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¾ cup brown sugar
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
½ cup chopped walnuts

BREAKFAST TARTS

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 15



Breakfast Tarts image

Steps:

  • For the tart crust: Mix the flour, sugar, cardamom and salt in a food processor. Add the butter and shortening, and pulse until the mixture looks like coarse meal. Drizzle in the ice water and vanilla, and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap and form into a ball. Wrap and refrigerate until firm, about 1 hour.
  • For the blueberry compote: While the dough is resting, place the blueberries, sugar and lemon juice in a pot and bring to a boil. Boil for 8 to 10 minutes. Remove from the heat and add the cornstarch and water, stirring to combine. Return to the heat and simmer until the compote reaches a thick, jam-like consistency, about 8 minutes.
  • To assemble: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Roll out the dough to about 1/8-inch thick on a floured work surface and then cut into 4-by-3-inch rectangles using a pastry press or knife. Transfer to the prepared baking sheet. Place a heaping teaspoon of blueberry compote in the center of half of the rectangles and brush the edges with beaten egg. Top with the remaining rectangles and seal using a fork or dough crimper.
  • Bake the tarts for 10 minutes. Remove from the oven and brush the tops with milk. Return to the oven for another 10 minutes, until golden brown.

6 1/2 cups all-purpose flour, plus more for dusting work surface
1 1/3 cups sugar
2 teaspoons ground cardamom or nutmeg
1 teaspoon kosher salt
1 pound (4 sticks) cold unsalted butter, cubed
3/4 cup vegetable shortening
3/4 cup ice-cold water
1 tablespoon vanilla extract
2 cups fresh blueberries
1 cup sugar
1/2 cup lemon juice
5 tablespoons cornstarch
1 cup water
1 egg, beaten
Milk, for brushing

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