Chocolate

A moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies.

These moist, relatively thin blondies burst with gingerbread spices and white chocolate chunks.

Malted-milk powder, a combination of powdered milk, wheat flour, and malted barley, adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.

A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners’ sugar. The first layer ensures that the second one retains its snowy white appearance.

To say these are memorable is an understatement. A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Incorporating less butter and brown sugar into the batter yields cookies that are thicker and fluffier than other chocolate chip cookies, with just as many chips—and just as much appeal.

Unsweetened shredded coconut is available in health food stores. You can also use sweetened shredded coconut (reduce the sugar in the recipe from 3/4 cup to 1 tablespoon). For the variations, pair the coconut with chocolate—chips or cocoa powder—to create rich combinations reminiscent of a candy bar.

Rich cream cheese dough, coconut–cream cheese filling, and a topper of jam make these pinwheels complex—chewy on the outside, creamy in the center. Create a variety of flavors by substituting different fruit jams for the strawberry.

A sugar-and butter-rich batter is the foundation for these cookie-jar classics. Just baked, they make a perfect snack on a chilly winter night—or any time.

A morning treat gains all-day appeal with these cakey chocolate cookies. Like breakfast waffles, the cookies are prepared on a waffle iron. For best results, make sure the surface is nice and hot before you pour the batter.

Rich chocolate ganache and cool peppermint make a merry combination, especially at holiday time. To get stripes on the meringues, you pipe the cookies with a pastry bag painted with red food coloring.

A generous sprinkle of coarse sanding sugar is the only embellishment on these sweet versions of the salty snack.

This recipe calls for natural peanut butter, which gives the cookies a richer peanut flavor. Old-fashioned rolled oats produce a heartier texture than the smaller-cut quick-cooking variety, while whole peanuts deliver added crunch.

The biscuits for these sandwich cookies are ultrathin, crisp, and downright chic. And since they’re not terribly sweet, they marry well with the milk chocolate filling. In a pinch, use store-bought chocolate-hazelnut spread—it’s also divine.

These cookies are soft and pliable when they first come out of the oven. You have to prepare these delicate wafers one sheet at a time so that you can quickly roll them around a dowel while they are still warm. Don’t be discouraged if your first few attempts aren’t perfect—just keep going and you’ll soon get the hang of it.

White chocolate ganache fills these sandwich cookies, which are finished with a drizzle of melted white chocolate. Pipe heart shapes, letters, or other designs on top of each for a personalized gift.

Cocoa powder and chocolate lend rich, fudgy flavor to these twice-baked treats. They are thicker than most biscotti, and perfect for dunking in milk or coffee.

This variation on the classic chocolate chip cookie will snap and crumble with every bite. Adding more butter and granulated sugar contributes to the crunch.

Baci di dama, or “lady’s kisses” in Italian, are bite-size chocolate-and-nut cookies with a melted chocolate filling. This flourless variation substitutes almonds for the more common hazelnuts.

Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.