Chocolate makes everything better, be it a bar of creamy Dove or one of these terrific chocolate chip desserts.
There’s nothing I love more than a batch of still-warm chocolate chip cookies or chocolate brownies.
They’re probably the most famous chocolate chip recipes around, but there’s more!
From golden blondies to Starbucks frappuccinos, you won’t regret splurging on a bag of Belgian dark chocolate because you will taste the difference!
If you want something sinfully sweet and wonderfully rich, close your eyes and point at the screen.
No matter which chocolate chip dessert you choose, you’ll be more than satisfied.
The picture pretty much says it all here, right? I mean, who wouldn’t want to dive into a plate of these unreal peanut butter and chocolate chip bars?
They’re essentially super thick peanut butter cookies with a generous amount of chocolate thrown in so that it melts and turns gooey as they bake.
And the best part is, you only need half a dozen ingredients and one bowl to whip up a batch of these.
I’m willing to bet you have everything in the pantry already, too.
I know that oatmeal can be hit or miss, and some people just can’t stand the texture of an oatmeal cookie.
But if you’re willing to give it another shot, I bet these amazing thick and chewy bars will change your mind.
Baking them in a tin like this allows them to become extra tender, leaving just the edges to become crisp, which is the perfect ratio of textures.
As much as I love a good birthday cake, sometimes it’s just not convenient or feasible.
Plus, if you don’t have a crowd, who will eat the leftovers?
But since everyone loves cookies, I almost always turn to this fantastic cookie cake for a quick and easy celebratory treat.
You can make these in any size baking dish you have and in any shape, too.
Then, just pipe a little frosting around the edges and maybe even stick a candle or two in the middle.
Ghirardelli is a delicious and rich chocolate known to melt well, which is something many brands don’t do.
I’m sure you’ve made cookies in the past only to find the cheaper chocolate chips have burnt a little and maybe turned crumbly instead of smooth.
To avoid any cookie disasters, just stick to this recipe, and you’ll have perfect chocolate chip cookies every single time.
If you ask me, blondies are just extra-thick and decadent cookie bars. In other words, they’re the perfect sweet treat!
Unlike brownies, blondies should be kind of firm yet lovely and chewy, and since they use only brown sugar, they should be caramel flavored and super tender.
This recipe is the best blondie base out there, so keep it in your back pocket and modify it as you see fit.
I’ve used peanut butter and butterscotch chips, dried cranberries, white chocolate, and even crushed Oreos.
This dessert should come with a warning: do not operate heavy machinery after consuming because you will need a nap!
The dish is loaded with cookie dough, cream cheese fluff, chocolate pudding, whipped cream, ganache, mini-chocolate chips, and chocolate chip cookie crumbles.
Mini-chocolate chips will work the best in this since they’ll give you the same flavor without adding chunks of teeth-breaking chocolate into the mix.
Remember this is chilled, so any chocolate chips/chunks will be pretty hard.
I can think of only one thing that could make a batch of thick and tasty chocolate chip cookie bars better, and that’s cheesecake.
You’ll make the cookie dough first and press about 2/3 into a lined baking dish. Over this, you’ll pour a quick and easy cheesecake batter.
For the top, be sure to dot the cookie dough around, nestling it in place while leaving some of the cheesecake filling showing.
If you’ve ever wondered why Subway’s chocolate chip cookies taste so good, you’ve come to the right place.
They use brown and white sugar for chewy texture and sweetness and semi-sweet and white chocolate chips for an outstanding balance between creamy and slightly bitter notes.
But their secret is to add cocoa powder into the cookie dough for a boost of flavor.
Starbucks has a reputation for making incredible drinks, but with high prices.
Some days, I can’t resist the urge to pull into the drive-through on my way home, but my wallet doesn’t always allow it.
So, to save a few pennies, why not try this copycat recipe at home and save on gas, too?
Keep in mind that you’ll need a decent blending to make the milk, sugar, chocolate chips, chocolate syrup, ice, and vanilla completely smooth.
If you’re craving cheesecake but don’t have the time to bake one, this no-bake parfait is the next best thing.
It starts with crushed cookies in the base, which can be whatever brand you prefer.
I like to use Entenmann’s minis for their soft and irresistible texture.
The main filling is a super-fast blend of cream cheese and brown sugar mixed with Cool Whip and mini-chocolate chips.
I’ve made a whole list of marvelous mug recipes, and it’s one I turn to a lot when it’s just me craving something sweet.
They’re the perfect portion for one person and usually only need a handful of pantry staples.
The great thing about a mug cookie is that you don’t need to worry about it coming out too dense. In fact, you’ll want it to be dense and chewy.
Although, I advise you to mix the chocolate chips in at the same time as the flour, so you don’t over-mix the dough and make it tough.
If there’s ever a time to splurge on good quality chocolate, it’s when you’re making these white chocolate chip cookies.
White chocolate is notoriously difficult to work with, and if you go for a cheaper brand, you’ll find it doesn’t melt right and can even burn in the oven.
Once you have the right kind of chocolate, the rest of the dough is like any other.
Just be sure to let it chill for at least 45 minutes before baking.
What could be better than getting a warm, soft, chewy chocolate chip cookie at check-in after a long flight or day on the road?
DoubleTree knows what they’re doing, and I’ll bet this little perk is responsible for many returning customers!
But instead of waiting for your next break, why not just go ahead and make a batch at home?
The secret to that amazing flavor is to use ground-up oats and a dash of cinnamon.
Butterscotch is caramel’s richer, creamier cousin.
They’re both made almost the same way, only butterscotch is made solely with brown sugar to deepen the flavor.
Chocolate chip cookies already have a lovely caramel flavor to them, but when you add butterscotch chips to the mix, it goes through the roof.
The only missing here is a sprinkling of sea salt over the top!
Remember that chocolate chip cookie cheesecake recipe from above?
Where you added a layer of dreamy cheesecake in-between thick cookie dough?
This recipe is similar, with one significant change: instead of cheesecake, you’ll add a layer of sultry salted caramel!
But don’t worry, it’s a breeze to make. Just add condensed milk and soft caramels to a pot and gently heat until everything is melted and incorporated.
As it bakes, it will thicken up so you can slice it, but it stays perfectly gooey, too.
These beauties are loaded with sweet, mashed bananas, oodles of chocolate chips, and they can be on your table cooling in just 30 minutes.
Since you’ll use Bisquick, your prep time is less than 10 minutes, and you only need six ingredients in total.
If you don’t want to use bananas, I highly encourage you to try these with pumpkin puree and a teaspoon of cinnamon.
If you’re nervous about eating raw cookie dough, get ready to put those fears aside.
This is an egg-free cookie dough recipe you can safely feed to the kids without a second thought.
If you haven’t already, check out my cookie dough desserts posts for some of the best egg-free recipes!
Chocolate chip cookie pie is exactly what you think it is: decadent, thick, tender cookie dough baked inside a buttery pastry case.
You’ll be surprised at how that thin layer of pastry can enhance the yumminess of the cookie dough.
Plus, it turns the humble cookie into more of a real dessert that you can slice and serve with a drizzle of caramel and a dollop of whipped cream.
I have to admit that though this chocolate chip dessert is beyond delicious, it is a little bit messy. But I think that’s part of the fun!
Again, you’ll have a nice layer of cookie dough on the bottom and some extra scattered over the top.
But instead of cheesecake or caramel, this version gets a layer of cherry pie filling right in the middle.
Don’t expect to slice this and bring it to a party. Instead, serve it warm, right out of the dish, in a bowl with a spoon.
You’ve no doubt used sour cream in a cake and maybe yogurt and buttermilk to add moisture to the crumb.
But did you know you can use ricotta and add a layer of wonderful creamy flavor to boot?
Ricotta has a lightly sweet, cheesy flavor that is less tangy than cream cheese, but will still impart a fantastically rich note to your cake.
The crumb for this cake is slightly dense but super moist, meaning it needs nothing but a dusting of powdered sugar.
If you don’t already own a set of mini-cast iron skillets, head on over to Amazon and grab some asap. I’ll wait!
Ok, now you can make this scrumptious skillet chocolate chip cookie recipe.
Sure, you can make it in a big skillet to share, hand out spoons, and let everyone dig in.
But just picture your family’s faces when you hand them each their very own little dish.
Also, you won’t have to worry about someone taking more than their fair share.
We went a little banana bread crazy last year, didn’t we?
So, if the thought of yet another loaf of banana bread has your stomach turning, I have the perfect alternative right here.
This chocolate chip loaf is sweet but not too sweet, and it’s chock full of texture.
Between the gooey chocolate chips, buttery pecans, and flaked sweetened coconut, every bite is better than the last.
Not to mention the moist crumb that stays fresh for days.
Are you the kind of person that likes to dive into a batch of warm cookies because you know it’s when they’re at their most chewy? Me too!
The key to making sure they stay soft and chewy is to use just a little more brown sugar than white and to throw in an extra yolk.
But the biggest hack I can offer is this: take those babies out before they’re done.
They should look almost raw in the middle and will finish cooking on the hot tray.
The recipe provided here for butterscotch ice cream is to die for, though it is a little involved.
Feel free to use store-bought ice cream if you want to speed things up.
I like to get good-quality vanilla and press it into a lined baking tray.
That way, I can cut portions out with a cookie cutter to fit between my cookies seamlessly.
Doing it this way will also ensure you don’t break the cookie when you press everything together.
Whoopie pies might look like ice cream sandwiches, but they’re really cookie-shaped cakes with a soft and sweet filling.
In this case, the cakes are a simple brown sugar and vanilla flavor with plenty of mini-chocolate chips.
The filling is a buttercream-marshmallow fluff hybrid that is light and sweet but sturdy enough to hold its shape.
I know that there are endless amazing blogs out there with sensational no-bake cheesecake recipes.
I’ve made many over the years, and they never disappoint.
But absolutely nothing can hold a candle to a thick, rich, creamy, baked cheesecake (in my opinion, anyway).
It must be made a day in advance, so it has time to set properly, and when baking, always use a water bath and nice low temperature.
One easy way to dress up this classic is to mix in mini chocolate chips.
They will just start to melt and leave each slice with little pockets of flavor.
Cake pops are great, but have you ever tried cookie dough truffles?
I dare say they’re even better and easier to make.
Instead of making cake and frosting, letting the cake cool, and mixing the two together, this recipe is just one quick batch of egg-free cookie dough.
Coat the truffles in chocolate and enjoy.
To get the signature mint choc-chip flavor and texture, these cake pops use chocolate cake, a simple vanilla frosting with a touch of mint extract, and mini-chocolate chips.
Since you’ll mash the cake with frosting, feel free to use a box mix or store-bought cake for this. It will save a lot of time in the end.
I just love that subtle hint of green in the stripes for the decoration to let you know what’s going on inside.
But of course, you don’t need that, and they’ll be just as tasty without it.
Guacamole and queso are great, but I’d rather have a big bowl of this sweet cheesecake dip with fresh fruit any day of the week.
Start by beating the butter and cream cheese until completely smooth.
If you skip this step and just add everything to the mix, you’ll end up with lumps of butter and cheese throughout.
Once it’s nice and smooth, don’t be afraid to add cream if you think it needs to be thinner.
I just like it thick enough to scoop, but not so thick it will break my cracker!
At the start of this post, I said that chocolate chip cookies and brownies are probably the most famous chocolate chip recipes around.
So, why not combine the two?
Getting the cookie dough into the tart shapes can be a little tricky (or rather, it’s messy and sticky), but if you can keep your hands cool, it shouldn’t be an issue.
I added half a soft caramel to each, right under the brownie batter. So when everyone took that first bite, they got a pleasant, sweet surprise.
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