CHOCOLATE CHIP COOKIE TART
Convenient refrigerated cookie dough is a delightful crust for a creamy peanut butter filling in this yummy dessert from Peg Gerhard. "It's so simple to prepare, and everyone loves it," says the Latrobe, Pennsylvania cook.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Press cookie dough onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 20-24 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, peanut butter and butter until smooth. Beat in confectioners' sugar. Place crust on a serving plate. Spread cream cheese mixture over crust to within 1/2 in. of edge. Drizzle with melted chocolate. Refrigerate for 1 hour or until set.
Nutrition Facts : Calories 374 calories, Fat 19g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 170mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
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
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
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
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.
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
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
JULIA'S CHOCOLATE TART DOUGH
Makes enough for six 5-inch tartlets or one 10-inch tart. Imagine the best crust you can: butttery, flaky, and just a little sweet- and now imagine that it's chocolate through and through. Use this crust to fill the extrabagantly rich Chocolate Truffle Tartlets (recipe also posted), to fill with pastry cream or creme fraiche and top with fruits, or to create a grown-up ice cream pie, filled with superior ice-cream and drizzled with a bittersweet chocolate sauce. From Julia Child's "Baking with Julia".
Provided by skat5762
Categories Tarts
Time 45m
Yield 1 10inch tart
Number Of Ingredients 7
Steps:
- To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
- Add butter and pulse 8-10 times, until pieces are about the size of small peas.
- With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
- Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
- Gather the dough together and shape it into a rough square.
- Pat it down to compress it slightly, and wrap in plastic.
- Chill until firm, at least 30 minutes.
- The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
- Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
- Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
- 4 hours later, when I remembered to pull it out, it was frozen solid.
- I pulled out my box grater and grated it directly into the pie pan.
- It worked beautifully, no roling involed: just patted it all down into place.
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