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.
CHOCOLATE CHIP COOKIE DOUGH BREAKFAST TARTS
Provided by Amanda Freitag
Categories dessert
Time 2h20m
Yield 9 breakfast tarts
Number Of Ingredients 7
Steps:
- Divide the pie dough into two flattened discs; wrap in plastic and chill.
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment.
- Working one disc at a time, roll out the dough into a 1/8-inch-thick rectangle on a floured work surface. Cut into 9 even rectangles, then transfer to the prepared cookie sheets and chill.
- Remove one of the cookie sheets of portioned dough to a work surface. Whisk the egg and brush it evenly on the surface of the rectangles. Add 1 heaping tablespoon of the cookie dough to each rectangle. Cover with the rectangles on the second cookie sheet, pressing the edges with your fingers. With a fork, go over edges to seal and poke holes on the top to allow steam to exit. Place the assembled tarts back in the refrigerator for 30 minutes.
- Bake for 16 minutes, until golden brown, rotating every 5 minutes for even cooking. Let cool for 5 to 7 minutes.
- In a small bowl, mix together the powdered sugar, milk and vanilla; evenly ice each tart. Sprinkle with the mini chocolate chips.
CHOCOLATE CHUNK-TART CHERRY COOKIES
Add dried tart cherries to these chocolate chunk cookies for a little spin on chocolate-covered cherries.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried cherries.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
CHOCOLATE MINT COOKIE TARTS
I was planning to make recipe#113299 for a Christmas party and wanted a chocolate tart as well so I just made it up as I went along! They turned out great!! Half way through the party they were all gone, people were hoarding them because they were disappearing so fast! They taste alot like Thin Mint Girl Scout Cookies, can't go wrong there :)
Provided by Amber C.
Categories Drop Cookies
Time 28m
Yield 54 cookie tarts, 54 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, remember if using nonstick turn temp down to 325.
- Combine flour, cocoa, baking soda and salt in a small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl with electric mixer.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in mint baking chips and milk choc chips.
- Drop one Tablespoon of dough into ungreased mini muffin tins.
- Bake for 11-13 minutes.
- Right out of the oven, drop some of your leftover Andes mint baking chips on top of each tart, then go back and spread/swirl.
- Using a butter knife, pop up tart and transfer to a cooling rack, let cool completely.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE CHOCOLATE CHIP COOKIES
Make and share this Chocolate Chocolate Chip Cookies recipe from Food.com.
Provided by tunasushi
Categories Drop Cookies
Time 15m
Yield 55 cookies, 55 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Cream butter, sugars and vanilla until fluffy.
- Add eggs and mix well.
- In another bowl, mix baking soda, salt, cocoa and flour well.
- Add the flour mixture into the butter mixture gradually and mix well.
- Stir in chocolate chips.
- Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.
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 TART WITH CHOCOLATE CHIP COOKIE CRUST
Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes one 9 1â„2-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.
- Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.
- Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.
CHOCOLATE GANACHE-CARAMEL COOKIE TART
The definition of a decadent dessert, this dreamy chocolate ganache-caramel tart (with chocolate chunk cookie base, of course) gets drizzled with caramel sauce and sprinkled with sea salt to become an absolute showstopper.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Make 36 cookies as directed on pouch. Cool completely, about 15 minutes. Store 8 cookies in airtight container for another use.
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In food processor, process half of the remaining cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in melted butter until well blended. Press very firmly on bottom and up side of tart pan. Place tart on rimmed baking sheet. Bake 14 to 18 minutes or until crust is set in center. Cool 15 minutes.
- In medium microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Stir in 15-second intervals until caramels are melted and can be stirred smooth. Pour over baked crust. Refrigerate 10 minutes.
- In medium microwavable bowl, place chocolate chips. In 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. If needed, microwave chocolate-cream mixture uncovered on Medium (50%) in 15-second increments until chocolate can be stirred smooth. Remove tart from refrigerator. Pour chocolate mixture over caramel layer. Return to refrigerator uncovered, about 2 hours or until chocolate is set.
- Let tart stand at room temperature 10 minutes before cutting. Spoon caramel sauce around edge; sprinkle sea salt on top. Store loosely covered in refrigerator.
Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g
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- Preheat oven to 350º. Cream butter and sugars. Add egg and vanilla and mix till combined. Add dry ingredients and fold in chips.
- Press cookie dough into a 13 x 4 inch rectangular tart pan lining the bottom and up the sides. Make the bottom slightly thinner than the sides. Bake for about 25 minutes till nicely browned (it will puff up and fill the pan). As soon as you remove it from the oven, press the bottom flat with the back of a spoon to create room for the caramel. Cool completely.
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- Preheat oven to 350 degrees F. Liberally grease a large tart pan with cooking spray.Press the refrigerated cookie dough in an even layer in the tart pan. Bake for approximately 15 to 20 minutes or until golden brown and set. Cool completely.While crust cools, make your cookie dough.
- In a large bowl, cream together the butter and sugars until creamy and smooth, about 2 minutes. Beat in the vanilla and milk to combine, then add in the salt and flour until a soft dough forms. Stir in the miniature chocolate chips.
- Roll cookie dough into tablespoon-size balls and place on a foil-lined baking sheet. Place in the refrigerator to chill while the crust continues to cool.
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