Chocolate Dipped Breakfast Cookies
These simple Chocolate Dipped Breakfast Cookies are easy and tasty. A homemade cookie recipe that can be chocolate dipped or served with a dusting of powdered sugar. They make the perfect breakfast cookie or even snack!
I started making these cookies as a breakfast cookie, and what a great idea there were! I was making them very often while my kids were growing up, and since their visit over the holidays we decided to make them again! These did not disappoint! Needless to say we have been baking up a storm while they were here, from Cheesecake, to shortbread to a delicious Lemon Sweet Bread.
I love the fact that they are really easy to put together and quick to bake, and made with yogurt. They are so good either dipped or with a drizzle of dark chocolate or if you prefer a dusting of powdered sugar is a good idea too!
Recipe Ingredients
- Flour – all purpose flour
- Corn starch
- Powdered sugar – also know as icing sugar or confectioners sugar
- Butter – softened butter
- Yogurt – plain yogurt, room temperature
- Lemon – zest of one lemon or orange if you prefer
- Vanilla – vanilla extract
- Baking powder
- Salt – if you use unsalted butter then add a bit more salt
For room temperature ingredients remove from the fridge 45–60 minutes before using.
How To Keep Cookies From Spreading
To keep the cookies from spreading it is best to include some icing sugar in the mixture, icing sugar keeps the cookies from spreading. Also it is best to use a higher protein flour with at least 11% protein count. If you home is very warm then it is also a good idea to wrap the dough in plastic wrap and chill for about 30 minutes before rolling and cutting.
How To Make Chocolate Dipped Cookies
In a large bowl whisk together the flour, cornstarch, powdered sugar, salt and baking powder, add the vanilla and the butter cut in pieces mix until it resembles coarse crumbs, add the zest.
And the yogurt, mix until almost combined. Move to a flat surface and form in to a smooth dough.
On a lightly floured flat surface roll the dough out and cut into desired shapes with cookie cutters. Place the cookies on the prepared baking sheets.
Bake until golden around the edges. Let cool a few minutes on the baking pan.
Then move to a wire rack to cool completely before dipping in chocolate or dusting with powdered sugar.
If you want to fancy them up for a holiday then colored sprinkles are a great idea. This recipe can be made either by hand, with a stand mixer with the paddle attachment or even a food processor.
How To Melt Chocolate
There are various ways to melt chocolate:
You can use a double boiler, it has a pan on the bottom with water in it, and a heat-resistant bowl on top, which holds the chocolate.
The pan that has a small amount of water in the bottom has about a half inch to inch of space between the water and top bowl. The bottom pan is heated on a low setting over a period of time to heat the chocolate above.
You can heat the chocolate directly in a heat-resistant bowl in a microwave. Heat at 50% power in 30 second increments, and stir each time until melted.
Do not overheat chocolate, as it has a tendency to burn/scorch easily. Low and slow is best when heating and melting chocolate.
Tip
To make your chocolate smooth for drizzling, you can add a small amount of shortening and melt.
If you are dipping your cookies in chocolate, allow for any excess to fall off back into the bowl. If desired, you could then dip the cookies in sprinkles for added decoration, or in crushed pecans. Allow to set on a cooling rack or wax paper.
What Do The Cookies Taste Like
These cookies are a cross between a cookie and a tea biscuit, soft and a bit chewy. Not too sweet which makes them perfect for breakfast. If you do like them a little sweeter, add a little jam or butter or as my youngest daughter says “a little Nutella won’t hurt a bit!”.
Variations
If you wish you could add some chocolate chips, chopped nuts such as walnuts, pecans, hazelnuts or even almonds. Instead of vanilla extract you could use lemon or orange extract.
How To Store The Breakfast Cookies
Store the completely cooled cookies in an airtight container at room temperature for up to two days or in the fridge for up to 7 days. They can also be frozen in a freezer bag or container for up to 3 months.
Every now and then we need a little sweet comfort food and these Chocolate Dipped Breakfast Cookies are perfect. Enjoy!
Chocolate Dipped Breakfast Cookies
Ingredients
- 1 ¾ cups flour
- 3 tablespoons corn starch
- ½ cup powdered sugar
- 1 pinch salt
- 1 tablespoon baking powder
- ¼ cup butter (room temperature)
- ½ cup plain yogurt (room temperature)
- 1 tablespoon lemon zest (or orange if you prefer)
- 1 teaspoon vanilla extract
EXTRAS
- 3-4 ounces dark chocolate (melted)
- 3-4 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350F (180C). Line 1-2 baking sheets with parchment paper.
- In a large bowl whisk together the flour, cornstarch, powdered sugar, salt and baking powder, add the vanilla and butter and combine with a fork until it resembles coarse crumbs, add the zest and yogurt, mix until almost combined then move to a flat surface and gently knead to form a soft smooth dough. Don't overknead.
- On a lightly floured flat surface roll the dough to ¼-⅓ inch (½ cm) thickness and cut into desired shapes with cookie cutters. Place the cookies on the prepared baking sheets and bake for approximately 10 to 12 minutes or until golden around the edges. Let cool 5 minutes on the baking sheets then move to a wire rack to cool completely before drizzling or dipping with chocolate or dusting with powdered sugar before serving. Enjoy!
Notes
Nutrition
Updated from January 9, 2015.
Rose – I love how these cookies seem as if they should be for dessert but are billed as “breakfast cookies.” I have a terrible sweet tooth and being able to say that I’m eating breakfast food makes it seem less wicked. Tell your daughter that she’s got company in the nutella-on-these dept:) Happy new year.
Hi Laura, thanks, I know exactly what you mean about the sweet tooth 🙂 Happy New Year to you too.
Cookies for breakfast? Yes, please!
They certainly look yummy and what I love about cookies is that you can make a grab and run. Now a cake or a pie is different — you have to cut a piece and then there is the evidence of a missing piece. Now taking a few cookies is not quite as obvious unless you leave crumbs in your wake. This is a keeper recipe.