99 chocolate crisp recipes

Dietetic melt-away mints: sugar-free chocolate mint squares made from milkcote coating, shortening, and peppermint extract. Dipped in more chocolate for a crisp shell.

Chocolate sugarplums are forgotten cookies: meringue rounds with chocolate chips that bake overnight in a turned-off oven. The residual heat slowly dries them into airy, crisp clouds with chewy chocolate centers.

Girl Scout Thin Mint cookie pie: crushed mint cookies folded into meringue with chopped nuts, baked into a chewy-crisp pie crust and topped with whipped cream and shaved chocolate.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

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.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.

Chocolate meringue puffs with melted semi-sweet chocolate, walnuts, and a touch of vinegar folded into glossy egg whites. Crisp outside, fudgy inside, and naturally gluten-free.

White chocolate ricotta-filled cookies: crisp baked wonton skins sandwich a white chocolate, ricotta, and orange zest filling, with toasted hazelnuts and dark chocolate baked into the shell. A fusion dessert with serious restaurant flair.

Crisp baked sue gow wonton wrapper sandwich cookies layered with toasted hazelnuts, chocolate, and a creamy white-chocolate ricotta filling brightened with orange zest. An elegant fusion dessert.

Chocolate chip oatmeal cookies with brown sugar and rolled oats for a chewy, hearty texture. Crisp edges and soft centers loaded with semi-sweet chocolate chips in every bite.

Chocolate wafer crust is the two-ingredient no-fuss foundation for cream pies, cheesecakes, and icebox desserts. Crushed chocolate wafers bound with melted butter and briefly baked for crisp hold.

Pecan chocolate chip oatmeal cookies baked low and slow for a chewy center and crisp edge. Dark brown sugar, real butter, and a full cup each of pecans and chocolate chips.

Chocolate sugar cookies made with melted unsweetened chocolate and butter, rolled in sugar for a crackly, sparkly crust. Chewy centers with crisp edges, ready from one bowl with no mixer needed.

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

Chocolate cinnamon meringue cookies with toasted pecans and cocoa powder. Crisp on the outside, chewy in the center, and naturally gluten-free.