911 chocolate cake recipes

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.

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.

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.

A delicious butter cookie with a twist of chocolate swirl. One of our Christmas gift staples.

Rich chocolate drop cookies loaded with flaked coconut, chopped pecans, and chocolate chips, each topped with a pecan half. Melted unsweetened chocolate in the batter gives them a deep, fudgy flavor that tastes like a German chocolate cake in cookie form.

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.

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.

Crispy at the edges and chewy in the middle. For those days when you feel like having a chewy cookie for a change.

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.

Double chocolate chip cookies made with oil instead of butter for a soft, brownie-like crumb. Cocoa-rich dough studded with semi-sweet chips and ready in 35 minutes flat.