234 chocolate crisp recipes

Double chocolate chocolate chip cookies with rich cocoa dough and semi-sweet chips folded throughout. Soft fudgy centers, crisp edges, and an option to add chopped nuts for crunch.

Jumbo chocolate chip cookies scooped by the quarter cup bake up bakery-sized with crisp edges, chewy centers, and pockets of melted chocolate. Twelve cookies the size of your palm.

Fudgy cocoa brownies loaded with chocolate chips and nuts, baked in a sheet pan for 48 generous squares. Rich chocolate batter topped with melty chips creates chewy-crisp perfection.

Chunky peanut chocolate chip cookies pack chunky peanut butter, salted peanuts, and semi-sweet chocolate chips into a buttery brown sugar dough. Crisp edges, chewy middles, and a salty-sweet finish in every bite.

Crunchy chocolate chip oatmeal cookies with blender-fine oats, milk chocolate, semisweet chips, and a deep brown sugar base. A big-batch cookie that bakes up crisp at the edges and chewy at the center.

Soft oatmeal cookies studded with chocolate chips, made lighter with applesauce instead of excess butter. Crisp edges, chewy centers, under 150 calories each.

Peanut butter and chocolate chunk cookies packed with oats and pecans. Chilling the dough keeps these bakery-size cookies thick and chewy with crisp, browned edges.

Flourless Passover chocolate chip cookies made with matzo meal, cake meal, and potato starch. Kosher for Passover, gluten-free leaning, with crisp edges and chewy centers.

Chocolate chip cookies made with butter and shortening for soft centers and crisp golden edges. Loaded with semi-sweet chips and chopped nuts. Big-batch classic.

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Easy chocolate chip cookies made with shortening for a soft, tender crumb and cookies that hold their shape. Bake them less for chewy, longer for crisp, your call.

Crisp peanut butter cookies stamped with the classic fork crisscross. Old-fashioned bakery-style cookies with a sandy snap, perfect for dunking in milk or layering with chocolate.

First place chocolate chip cookies baked low and slow for thick, chewy centers with golden crisp edges. Dark brown sugar and extra vanilla make these rich and caramelly.

Chocolate chip and almond biscotti are twice-baked Italian cookies built for dunking. Toasted almonds, semi-sweet chips, and a splash of whiskey give these crisp logs serious depth.

Chocolate cocoa waffles fold beaten egg whites into a cocoa batter for crisp-edged, fluffy dessert waffles. Serve hot with whipped cream and berries for after-dinner indulgence.

Buttery, crisp-edged cookies loaded with creamy white chocolate chunks and crunchy macadamia nuts. A classic Hawaiian-style treat that’s easy to make and always a crowd-pleaser