3,726 baking chocolate recipes

Deep dark chocolate fudge cookies loaded with three forms of chocolate: cocoa, semisweet, and unsweetened. Dense, fudgy interior with optional powdered sugar coating for crackle-top contrast.

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

Chocolate peppermint cake: three-layer brown sugar cocoa cake with melting chocolate mint wafers pressed between layers and fluffy seven-minute peppermint frosting on top.

Pumpkin chocolate chip muffins spiced with pumpkin pie spice and studded with chocolate chips and toasted almonds. Moist, tender and quick to mix, a cozy fall and holiday breakfast bake.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.

The original 1939 Nestle Toll House chocolate chip cookie recipe, straight from Ruth Wakefield's kitchen. Butter, brown sugar, vanilla, and semi-sweet chips with chopped walnuts. Makes 100 cookies with crispy edges and chewy, melty centers.

Crunchy chocolate chip cookies loaded with pecans and crisp rice cereal, flavored with almond extract and brown sugar. Makes 5 dozen crispy-edged treats in 30 minutes.

Chocolate amaretto torte with a fudgy chocolate-almond base topped with amaretto cream cheese mousse and whipped cream. A make-ahead dessert that chills overnight and freezes beautifully.

Mini chocolate chip cheesecakes: fudgy chocolate cupcake batter topped with a creamy cream cheese dollop and studded with mini chips. Pop-in-your-mouth sized, bake-sale ready, impossible to eat just one.

Mashed potatoes keep this Irish-inspired chocolate bundt cake unbelievably moist, while Irish cream liqueur and a hit of coffee deepen every fudgy bite. Dusted with powdered sugar for a stunning finish.

Reese's cookies loaded with peanut butter chips and milk chocolate chips in a soft, chewy drop cookie. That classic peanut butter-chocolate combo in every bite.

Microwave pecan pie bars: shortbread base, chewy pecan filling, and a semi-sweet chocolate topping. 28 bars cooked entirely in the microwave, ready in 30 minutes.

White chocolate cashew pie, a sophisticated cousin to pecan pie with chunks of cashew, melty white chocolate, and a splash of kirsch cherry brandy. Brown-sugar custard, made-from-scratch crust.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Chocolate waffles with sour cream batter and chocolate syrup, topped with fresh sliced strawberries and whipped cream. Indulgent weekend brunch that tastes like dessert for breakfast.