Chocolate Chip Cookies

Ingredients

• 3 cups all-purpose flour, spooned and leveled
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 12 ounces semisweet or milk chocolate chips (2 cups)

Directions

1. Heat oven to 350° F. In a large bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
2. Using an electric mixer, beat the butter and sugars on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla.
3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the chocolate chips.
4. Drop mounds of the dough (about 2 tablespoons each) 3 inches apart onto baking sheets.
5. Bake, rotating the baking sheets halfway through, until golden brown, 14 to 16 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

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Mocha-Walnut Brownies

Ingredients

• nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter
• 4 ounces semisweet or bittersweet chocolate, coarsely chopped
• 1 tablespoon instant espresso powder
• 2 large eggs
• 1 cup sugar
• 3/4 cup all-purpose flour, spooned and leveled
• 1/4 teaspoon kosher salt
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips

Directions

1. Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
2. In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat.
3. With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 minutes.
5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.

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Chocolate Espresso Mousse

Ingredients

• 8 ounces semisweet chocolate, chopped, plus more, shaved, for garnishing
• 3 large egg yolks
• 2 teaspoons instant espresso powder
• 6 tablespoons granulated sugar
• 2 cups heavy cream

Directions

1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
2. In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
3. Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
4. In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.

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Chocolate Peanut-Butter Fudge

Ingredients

• nonstick cooking spray, for the pan
• 1/2 cup (1 stick) unsalted butter
• 1 10.5-ounce bag miniature marshmallows
• 1 cup sugar
• 1 cup creamy peanut butter
• 1 cup heavy cream
• 1/4 teaspoon kosher salt
• 16 ounces semisweet chocolate, chopped
• 1/4 cup coarsely chopped peanuts

Directions

1. Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
2. In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream, and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
3. Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.

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Chocolate Ganache Tartlets

Ingredients

• 16 ounces good-quality bittersweet chocolate, cut into small pieces
• 1 cup heavy whipping cream
• 1 teaspoon light corn syrup
• 4 Macaroon Crusts

Directions

1. Make the Macaroon Crusts.
2. Place the chocolate in a bowl.
3. In a small saucepan, heat the cream until just under a boil. Pour over the chocolate and let stand about 5 minutes. Whisk to combine. Stir in the corn syrup.
4. Spoon the chocolate into the Macaroon Crusts. Let cool about 1 hour. (The chocolate will set as it cools.) Serve chilled or at room temperature.

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Turtle Bars

Ingredients

• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup unsalted butter
• 1 14-ounce can sweetened condensed milk
• 1 large egg, beaten
• 1 teaspoon pure vanilla extract
• 1 cup pecans, coarsely chopped
• 3/4 cup semisweet chocolate chips
• 1 cup toffee-and-chocolate baking pieces (such as Heath or Skor)

Directions

1. Heat oven to 350°F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes.
2. Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes.
3. Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.

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Yellow Cake With Pastry Cream Filling and Chocolate Ganache Frosting

Ingredients

• 2 cups (4 sticks) unsalted butter, at room temperature, plus more for the pans
• 5 cups all-purpose flour, spooned and leveled, plus more for the pans
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 cups sugar
• 1 tablespoon pure vanilla extract
• 6 large eggs, at room temperature
• 2 cups whole milk
• 1 recipe Pastry Cream
• 1/2 recipe Chocolate Ganache Frosting
• 2 ounces bittersweet chocolate, shaved

Directions

1. Heat oven to 350°F. Butter two 9-by-13-inch pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
5. Transfer one of the cooled cakes to a platter and spread with 1 cup of the pastry cream. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top with the frosting and sprinkle with the chocolate shavings.

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Chocolate Chunk and Almond Cookies

Ingredients

• 2 sticks unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/4 teaspoons baking soda
• 12 ounces semisweet chocolate, chopped or chips
• 1 cup (4 ounces) toasted almonds, chopped

Directions

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.
2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
3. Stir in the chocolate and almonds.
4. Form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.

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Chocolate-Cherry-Walnut Bread

Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons chilled butter, cut into thin slices
• grated rind from 1 orange
• 1/2 cup chopped dried cherries
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips
• 1 cup milk
• 2 eggs, beaten
• 1 teaspoon vanilla

Directions

1. Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray.
2. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in the orange rind, cherries, walnuts, and chocolate chips. Stir in the milk, eggs, and vanilla until well blended.
3. Pour into pan. Bake 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.
4. Variations: Substitute any of the following, using the same amounts: dried cranberries instead of dried cherries; white chocolate chips instead of semisweet chocolate; pecans, hazelnuts, or macadamia nuts instead of walnuts.

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Chocolate Chip Pecan Blondies

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans or walnuts
• 3/4 cup semisweet chocolate chips

Directions

1. Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk together the butter and sugars, then whisk in the eggs and vanilla. Stir in the flour mixture, then the pecans and chocolate chips.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.

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Bittersweet Chocolate Soufflé

Ingredients

• unsalted butter, at room temperature, for the baking dish
• 1/3 cup granulated sugar, plus more for the baking dish
• 6 ounces bittersweet chocolate, chopped
• 1/3 cup whole milk
• 4 large egg yolks, at room temperature
• 8 large egg whites, at room temperature
• confectioners’ sugar, for dusting
• Brandy Crème Anglaise or vanilla ice cream, for serving

Directions

1. Heat oven to 375° F and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.
2. Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.
3. Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.
4. In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still slightly jiggly, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with the Brandy Crème Anglaise or vanilla ice cream.

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Chocolate Icebox Cake

Directions

1. In a food processor, puree 2 15-ounce containers ricotta with 12 ounces melted and cooled semisweet chocolate until very smooth.
2. Line an 8½-by-4½-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Layer the ricotta mixture and half of a 9-ounce package of chocolate wafer cookies in the prepared pan (3 layers of the ricotta mixture and 2 layers of the cookies, beginning and ending with the ricotta mixture).
3. Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with ¼ cup shaved semisweet chocolate.

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Marshmallow Chocolate-Chunk Cookies

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter
• 24 ounces semisweet chocolate, chopped
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups mini marshmallows

Directions

1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.
2. In a large microwave-safe bowl, combine the butter and half the chocolate. Microwave on high, stopping and stirring every 30 seconds, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
3. Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the marshmallows and the remaining chocolate. Let cool for 15 minutes.
4. Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.
5. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.

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Chocolate Sour Cream Frosting

Ingredients

• 12 ounces semisweet chocolate, chopped
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 3 cups confectioners’ sugar
• 3/4 cup sour cream
• pinch kosher salt

Directions

1. Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
2. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.

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Caramel-Cookie Cheesecake Pie

Ingredients

• 2 8-ounce bars cream cheese, at room temperature
• 1/2 cup sugar
• 2 large eggs
• 22 Twix Fun Size Bars (16 grams each, about 2 3/4 cups total), chopped
• 1 8-inch chocolate cookie piecrust

Directions

1. Heat oven to 325º F. With an electric mixer, beat the cream cheese, sugar, and eggs on medium-high until smooth. Mix in 2 cups of the chopped Twix bars. Pour the mixture into the piecrust.
2. Bake the pie until set, 40 to 45 minutes; let cool.
3. Sprinkle the pie with the remaining Twix bars and chill until firm, 8 to 10 hours.

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Double Chocolate Brownies

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for the pan
• 3/4 cup all-purpose flour, spooned and leveled
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 ounces semisweet chocolate, chopped
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
3. In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
4. Add the flour mixture and mix until just combined (do not overmix).
5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
6. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

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Chocolate Cake With Caramel Frosting and Gumdrop

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
• 3/4 cup unsweetened cocoa powder, spooned and leveled, plus more for the pans
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups whole milk
• 1 recipe Caramel Frosting
• 1 recipe Gumdrop Roses

Directions

1. Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with cocoa, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes for 8-inch pans and 25 to 30 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
5. Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Top with the gumdrop roses.

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Buckeyes

Ingredients

• 3/4 cup creamy peanut butter
• 1 stick unsalted butter, softened
• 2 cups confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 pound bittersweet chocolate, chopped

Directions

1. With an electric mixer, beat the peanut butter and butter at medium speed until creamy. Reduce the mixer speed to low and mix in the confectioners’ sugar, vanilla, and salt (the mixture will be crumbly).
2. Roll tablespoonfuls of the dough into balls and place on a wax paper-lined baking sheet. Freeze until firm, about 15 minutes.
3. Meanwhile, in a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, melt the chocolate, stirring often, until smooth. Remove from heat and let cool slightly.
4. Resting each ball on the tines of a fork, lower it into the chocolate until it’s two-thirds covered. Refrigerate on the baking sheet until the chocolate is firm, about 30 minutes.
5. Storage suggestion: Keep the buckeyes refrigerated, between sheets of wax paper in an airtight container, for up to 3 weeks.

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Coconut Milk Hot Chocolate

Ingredients

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• 1 13.5-ounce can unsweetened coconut milk
• 1 ounce finely chopped or grated chocolate (preferably dark)

Directions

• Heat the coconut milk in a saucepan until hot but not boiling. Add the chocolate. Stir until completely melted. Serve hot.

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Chocolate-Chunk Cookies

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter
• 24 ounces semisweet chocolate, chopped
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.
2. In a large microwave-safe bowl, combine the butter and 12 ounces (2 cups) of the chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
3. Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces (2 cups) of chocolate. Let cool for 15 minutes.
4. Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.
5. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.

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