Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.
Chocolate chip banana nut bread blends mashed ripe bananas with buttermilk into a tender quick bread loaded with mini chocolate chips and chopped nuts. Two loaves from one bowl, perfect for freezing.
Mom's Black Forest cake stacks devils food cake layers soaked in cherry liqueur syrup, layered with kirsch whipped cream, maraschino cherries, and mini chocolate chips. A semi-homemade German classic.
Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.
Diabetic-friendly chocolate bars made with cocoa, sugar substitute, and a hint of cinnamon, topped with melted chocolate chips. Fudgy, rich, and lower in sugar than traditional brownies.
Chewy granola cookies loaded with mini chocolate chips, raisins, and crunchy granola cereal in a brown sugar butter dough with cinnamon. Golden edges, soft centers.
Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.
Two-layer brownies with fudgy chocolate base topped with cream cheese-almond swirl studded with mini chocolate chips: baked together, chilled until firm, sliced into rich squares.
Moist banana bread loaded with mini chocolate chips and optional nuts, baked in a standard loaf pan. A one-bowl quick bread with melty chocolate in every slice.
Moist date cake studded with chocolate chips and pecans, baked in one pan with a hint of cocoa. A nostalgic New England sheet cake that's simple to make and impossible to resist.
Chunky drop cookies packed with milk chocolate chips, maraschino cherries, granola, flaked coconut, and chopped nuts. Brown sugar keeps them chewy, and a hint of orange zest ties it all together. Makes 3 dozen.
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