909 chocolate chocolate cake recipes

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

Moist chocolate zucchini bread with cinnamon, cloves, and chocolate chips sprinkled on top. Makes 2 loaves and is the best way to sneak garden zucchini into a chocolatey treat.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Fudgy brownie flavor meets chewy cookie texture in these chocolate-studded treats loaded with toasted pecans. The secret? Cocoa powder and chocolate chips team up for double-chocolate intensity.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

These cookies are buttery and delicious. You can find butterscotch morsels, white chocolate, and pecans in every bite.

Gave this recipe 5 star, because chocolate in between the layers, and chopped almonds were mixed into streusel, which made the bars taste heavenly delicious.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

These low-fat and delicious snacks are perfect for the kids lunches!

Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.

Peanut butter brownies baked in a jelly roll pan with a melted chocolate chip topping spread over the warm bars and a crunch of chopped peanuts. Easy bar cookies built for a crowd.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Lighter cocoa oatmeal cookies made with egg whites and nonfat yogurt instead of whole eggs and butter. Studded with mini chocolate chips and chewy with 3 cups of quick oats. Makes a whopping 66 cookies.

Soft, cakey chocolate drop cookies topped with a rich homemade chocolate icing. Made with real unsweetened chocolate and optional pecans, this bakery-style recipe yields 3 dozen.