5,604 coco late recipes

Rich double chocolate muffins made with melted unsweetened chocolate in the batter and loaded with semi-sweet chocolate chips. Tender, fudgy, and made with buttermilk for extra moisture.

Cream cheese brownies marbled with German sweet chocolate batter and a tangy cheesecake swirl. Fudgy, dense, and just slightly tangy thanks to the cream cheese running through every bite.

Lighter chocolate chip cookies use less butter and just one egg for a slightly less rich version of the classic Toll House cookie. Soft, chewy, and ready in 25 minutes.

Chocolate syrup nut brownies built with bottled chocolate syrup, butter, eggs, and chopped nuts. A pantry-staple brownie with a cakey crumb, finished with a dusting of powdered sugar.

Adding instant coffee powder into this delicious double chocolate cookie dough makes these absolutely chocolaty and tangy mocha flavored cookies that are hard to resist.

Vintage chocolate waffles made with melted semisweet chocolate and folded egg whites for a tender, cake-like texture. Serve hot with syrup, whipped cream, or a scoop of ice cream for brunch or dessert.

Moist and chocolaty, everyone loves these cookies!

Coral chocolate chip cookies with both white and brown sugar, optional pecans, and a chilled-dough trick for thicker, chewier cookies. A classic recipe with bakery-style results.

Mexican hot chocolate whisks unsweetened cocoa with honey, cinnamon, and a touch of nutmeg into warm milk for a cozy, spiced sipper. From-scratch and naturally sweetened, no powdered packets required.

Individual mini chocolate cheesecakes that freeze very well and use simple ingredients. Easy bake in a muffin tin.

Chocolate chip cookies loaded with a generous 2½ cups of chips per batch, balanced with both brown and white sugar for crisp edges and chewy centers. Pull them out underdone for that signature soft texture.

Chunky chocolate chip oatmeal cookies sweetened with honey instead of sugar and bulked out with puffed wheat cereal for extra crunch. Drops about 56 cookies with a craggy, chewy-crisp texture.

A delightful Chocolate Marble Cake with a tender crumb, featuring swirls of rich chocolate and vanilla batters. Perfect for any occasion, this classic cake is easy to make and sure to impress with its beautiful marbled appearance.

Very moist. I replaced a cup of white flour with whole wheat flour and used milk instead of yogurt. Perfectly delicious!

This moist cake is packed with chocolate flavor, and the pineapple topping adds extra delicious and refreshing fruitiness. Use half whole wheat flour and half canola oil to replace half white flour and butter to make it healthier but still rich and yummy enough to satisfy your taste buds.

Rich and delectable, this showy dessert makes an elegant finale to any dinner.