This dark chocolate chip cookie recipe, written with developer Michelle McGlinn, is a chocolate-lover's ultimate decadent dessert. We mix dark chocolate chips into a dense and fudgy cocoa base for ...

For long-term storage, freeze baked cookies in a single layer, then transfer them to a freezer-safe bag. Reheat in the microwave for 10–15 seconds to bring back that just-baked warmth.

1 cup unsalted butter, softened. 3/4 cup (packed) dark brown sugar. 3/4 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 3/4 cup unsalted creamy almond butter (not raw) ...

Cookies can be baked 3 days ahead; store baked cookies airtight at room temperature. Editor’s note: This recipe was first printed in our September 2020 issue as “Anytime Chocolate Chip and Oat ...

These chocolate chip cookies get their chewy, toffee-like texture from a mixture of white and brown sugars. IE 11 is not supported. For an optimal experience visit our site on another browser.

Refrigerate dough for 30 minutes. Scoop dough on to a parchment lined cookie sheet, using a 1 1/2-inch-wide ice cream scoop. Bake for 11 minutes.

White Bean Cookies with Dark Chocolate Chips. Makes: 12 servings/ Prep time: 20 minutes / Total time: 45 minutes 1 can (15-ounces) cannellini beans, drained and rinsed¼ cup maple syrup½ cup ...

Preheat oven to 350 degrees. Mix chilled butter, granulated and brown sugar with vanilla until well blended and fluffy. Add one egg at a time until well incorporated.