These cookies are all chocolate, no filler. Instead of flour, whipped egg whites, confectioner’s sugar, and cocoa powder form ...

Every day in December through Christmas, we’re sharing a cookie recipe. Forget the 12 Days of Christmas—these are the 25 Days of Cookies. We may be absolutely, totally, utterly, definitely, inexorably ...

These pecan chocolate chip cookies are warm, gooey and nutty. Perfect for Santa and perfect to share with your friends. (Recipe Credit: Adrianna Adarme of Fresh Tastes). In the bowl of a stand-up ...

Instructions: Heat oven to 400 degrees. In large bowl, beat brown sugar, ½ cup butter, buttermilk, vanilla and egg with an electric mixer on medium speed until well blended. Beat in flour, ¼ cup cocoa ...

Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars. Breanne Varela was a pastry chef known for her indulgent signature sweet potato ...

Makes about 16 to 20 cookies. Note: This recipe must be prepared in advance. Tester suggests that smaller cookies are more manageable (drop 2 tablespoons instead of 3 1/2 on the pan) and toast the ...

The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy and at their best on the day of making. Walnuts can be used instead pecans here, if you prefer. MAKES ABOUT 24 ...

Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Mix together flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and ...

Bring sugar and water to boil in heavy saucepan over medium-high heat, stirring with wooden spoon until sugar dissolves. Remove from heat and add pecans, butter and milk. Return to heat, stirring ...