Chocolate Recipes

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Showstopper cheesecake with a pecan shortbread crust, cranberry glaze layer, white chocolate orange filling, and candied orange slice topping. A stunning holiday dessert that requires overnight chilling.

Better than sex cake is a four-layer chocolate-pecan icebox dessert: a buttery pecan shortbread crust, sweet cream cheese, chocolate pudding, and whipped topping. A make-ahead potluck legend.

Three-layer creme de menthe brownies with a fudgy chocolate base, green mint buttercream middle, and chocolate chip glaze on top. A retro holiday favorite that freezes well.

Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

Chocolate shortbread cookies dipped in both white and dark chocolate ganache. Melted semi-sweet chocolate in the dough plus cocoa creates an intensely rich, buttery cookie with a stunning two-tone finish.

PB&O snackers: chewy peanut butter oatmeal cookies with chocolate chips, warm cinnamon, and nutmeg. A hearty snack cookie that beats any coffee-shop version.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

Old-fashioned looped jumble cookies with cinnamon dough rolled into ropes, shaped into loops, and topped with a poured chocolate glaze. A charming heritage cookie with a fun shape.

Chocolate-coconut macadamia pie: a Hawaiian-style dessert pie with semi-sweet chocolate chips, shredded coconut, and dry-roasted macadamia nuts in a brown sugar custard. Tropical pecan-pie territory.

Beignets in the French pate a choux style: light, crispy fried puffs made from a simple water-butter-flour-egg dough, served with apricot preserves spiked with brandy. Classic Parisian cafe sweet.

Chocolate zucchini cake with cocoa, cinnamon, and sour milk for a tender crumb, topped with chocolate chips. Grated zucchini keeps it incredibly moist.

Double chocolate banana snack cake loaded with cocoa and chocolate chips, made with ripe mashed bananas for extra moisture. A one-bowl, no-mixer recipe that serves eight.

1-2-3-4 cake: classic American butter layer cake named for its 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs ratio. Finished with chocolate frosting between three tender layers.

Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.