580 semi sweet chocolate recipes

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Quick-fix cookies turn store-bought refrigerated cookie dough into two bakery-style treats: chocolate-drizzled chocolate chip sticks and orange-cinnamon sugar leaves. Two batches, twenty minutes of work.

Shredded zucchini and sour cream make this chocolate chip breakfast bread outrageously moist. A cinnamon-spiked quick bread that yields two loaves, so you can share or stash one in the freezer.

Homemade chocolate walnut cream candies with marshmallow cream, fondant, and heavy cream cooked to the soft ball stage. Old-fashioned candy shop fudge you can make at home.

Sugar Doodles are chewy triple-chip cookies loaded with butterscotch, chocolate, and peanut butter chips, then rolled in sparkly rainbow sugar. A fun, easy cookie recipe kids love to help make!

The ultimate chocolate chip cookie with brown sugar, butter-flavored shortening, and pecans. Choose your style: bake 8 minutes for soft and chewy or 13 minutes for golden and crisp.

Almond crunch cookies rolled in sliced almonds and drizzled with a glossy chocolate ganache glaze. Buttery, nutty, and baked low and slow for a tender crumb.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

Chocolate-pecan and caramel pie layers a smooth gelatin-set chocolate mousse over a chewy caramel layer in a chocolate-pecan crust. Decadent make-ahead pie that slices clean.

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

A scrumptious torte made with almonds, rum, brandy and semi-sweet chocolate.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

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.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Classic Canadian Nanaimo bars with a chocolate-coconut-nut base, creamy custard powder buttercream middle, and a glossy semi-sweet chocolate top. No-bake and freezer-ready.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.