234 chocolate crisp recipes

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.

Mom's chocolate chunk cookies with chunky semi-sweet chocolate, toasted pecans, and a butter-margarine blend that gives crisp edges and chewy centers. Bakery-sized scoops.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.

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.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.

Barbara Bush's signature chocolate chip cookies with a quirky splash of hot water in the dough that yields a crisp-edged, soft-centered cookie. A small-batch White House classic.

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.

Chewy oat chocolate chip cookies packed with rolled oats, semi-sweet chocolate, and chopped nuts. Bake 9 minutes for soft and chewy or 13 minutes for crisp edges. Also works as bars.

Rich, individual molten chocolate lava cakes made with Valrhona bittersweet chocolate and real butter. Crisp edges give way to a warm, gooey center. Served with vanilla ice cream.

Chocolate madeleines: classic French shell-shaped tea cakes made with semi-sweet chocolate, butter, and cake flour. Delicate, buttery, and with a tender crumb under a crisp edge.

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 sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.

Rich cocoa-swirled cheesecake meets gooey coconut pecan frosting in this German chocolate cake hybrid. Crisp chocolate cookie crust, velvety filling, and sticky caramel topping loaded with toasted nuts.