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Half-batch Perfect Chocolate Chip CookiesFor these ultra-thick cookies, we melt the butter HALF WAY or less. So literally I heat the stick of butter until roughly half of it is melted. This gives me the most success with a cookie that is both soft and structured. And guess where I melt my butter? Well, I told you already. In the preheating oven. It goes slowly and it keeps most of the stick firm while just gently melting off the outer layer, unlike melting in the microwave where the whole thing gets kinda soggy. Try to melt half or less – my goal is usually about one third and it usually takes just 3-5 minutes. Set a timer, please! Any more than that will start to make the cookies flat. These small-batch chocolate chip cookies are perfect for when you’re craving a cookie, but don’t want to make a whole batch.
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Mint Chocolate Chip Layer CakeThis Mint Chocolate Chip Layer Cake is a mint lover's dream come true! Chocolate cake layers with chunks of Andes mints and mini chocolate chips, plus a silky-smooth mint buttercream with lots of flecks of mint chocolate chips. In this season of Thin Mints and green everything, I think you need this Mint Chocolate Chip Layer Cake in your life. It'll make you say “Thin Mint who?”
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Chocolate CupcakesHere is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make but are well worth it. (Don’t skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake’s top. But these are decidedly not the original. Whatever you do, make sure they’re stored in something airtight. They will dry out quickly.
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Chocolate Chip Cookie BrowniesIt's playtime. Have a chocolate chip cookie brownie filled weekend! These easy chocolate chip cookie brownies have delicious chocolate chip cookie dough baked into the top layer of decadent, fudgy brownies. Beware of taking these out too early because the cookies look brown – usually, when you do that, the brownies are still underdone and they sink down in the middle.
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Rich Chocolate CookiesThis recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by the author and teacher Carole Walter. The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder. Decorate them with royal icing. “Other icings — buttercream, melted white or dark chocolate or ganache — would take away from the cookie’s simple yet amazing flavor,” said Ms. Pfeiffer, who often cuts the dough into letters to spell out seasonal messages.
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Thick-and-Gooey Chocolate-Chip CookiesThese hefty and extremely satisfying treats should be devoured with a cool glass of milk on hand. In the search for the perfect iteration of chocolate-chip cookies, three subsets of cookie rose to the top (check out the crisp and chewy versions to compare). Each recipe was tested more than a half-dozen times, so please grant us some generosity. Note that this version uses baking powder and the balls of dough are considerably larger.
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Maida Heatter's Chocolate Cheesecake BrowniesThe year: 1983. The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered. The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, “a formidable new creation” for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group — or for yourself to eat over time. They freeze well, and can just as well be served frozen.
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Pumpkin Chocolate Chip CookiesAs soon as August hits, there are no regular chocolate chip cookies in my kitchen. Adding pumpkin puree and pumpkin pie spice upgrades our basic chocolate chip cookie dough into an amazing fall dessert. These will be a hit at any bake sale or dinner party. Try it out! It's absolutely delicious!
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Chocolate Raspberry Mousse CakeThis stunning Chocolate Raspberry Mousse Cake has a moist, fudgy brownie base, three layers of light mousse—chocolate, raspberry, and vanilla, and then a glossy topping of chocolate and a tangle of raspberries and chocolate curls on top. Perfect for any occasion! If you can’t find quality fresh raspberries, you can use frozen to make the puree, and just omit the fresh berries in the mousse layer and on top. You could also substitute strawberries instead.
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White Chocolate Strawberry CupcakesAdapted from vanilla cupcakes and strawberry cake, these white chocolate strawberry cupcakes combine creamy white chocolate, real strawberries, and fluffy cupcakes. Reduced strawberry puree and freeze-dried strawberries are the secrets to real strawberry flavor.
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Chocolate Sour Cream CupcakeRich chocolate cake with a hint of strawberry topped with rich chocolate sour cream frosting and a fresh strawberry. What more could you want on Valentine’s Day?
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Monster CookiesThe BEST Monster Cookies recipe ever! They’re supremely ooey-gooey, thick and chewy, and jam-packed with bits and bites of chocolate and peanut butter in various forms (chips, candies, and straight-up PB). They deserve all of the dramatic statements you care to throw their way. Easy and perfect! Try it out!