Chocolate recipe collection

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.

In this recipe, we use whole wheat pastry flour and all purpose flour, reduce the amount of the sugar, let the cookies appear much more healthy.

Authentic French-style chocolate truffles built from a ganache melted, whipped, and chilled three times across three days for the silkiest, most intense centers, finished with a roll in cocoa powder.

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.

Coffee chocolate chip cookies with toasted almonds, made with concentrated instant coffee dissolved in hot water for deep mocha flavor in every bite. The grown-up cookie jar staple.

White chocolate cheesecake folds melted white chocolate into a cream cheese filling laced with apricot brandy, set on a buttery pound cake crust. A sophisticated upgrade on the classic.

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.

Chocolate crackle cookies: fudgy chocolate dough rolled in powdered sugar that splits into white-and-black crackle patterns as they bake. Holiday cookie tin classic.

Fudge brownie muffins with cocoa, butter, cinnamon, and optional pecans. Dense brownie texture in handheld portion-controlled muffin form, ready in 40 minutes.

Fudgy picnic muffins: a brownie-meets-muffin hybrid with melted semi-sweet chocolate, two cups of pecans, and just enough flour to hold it together. Freezes well for picnics and lunchboxes.

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.

Holiday chocolate chip cookies follow the classic Toll House blueprint: butter, brown sugar, semisweet chips, and a fistful of chopped nuts. Crisp at the edges, soft in the middle, ready in 30 minutes. The cookie tin standard.

Microwave hot chocolate made in a single mug from chocolate syrup, a splash of vanilla and milk, hot in under two minutes. The syrup dissolves smooth with no clumps and no powder. Top with a marshmallow.

Mocha truffles: melt-in-your-mouth chocolate ganache balls infused with instant coffee and Kahlua, rolled in cookie crumbs or chopped nuts. Five ingredients, no candy thermometer.

Moist chocolate brownies use sweetened condensed milk, cocoa, and semisweet chips for a fudgy, no-butter brownie that bakes in 20 minutes. A leaner brownie with all the deep chocolate flavor.

Mom's peanut butter and chocolate chip cookies bake up with chewy centers, crisp edges and pockets of melted chocolate. A bake-and-share batch of 48.