Cookie

Valrhona chocolate pearls give these cookies great crunch, but you can also swap them out in favor of an equal amount of malted milk balls—or skip both and simply double the chocolate chunks. For cookies with a super-gooey middle, skip the refrigerating step and simply scoop the dough onto baking sheets and freeze. You can bake the cookies straight from frozen (you may need to add a few minutes to the baking time). Store frozen dough balls in a resealable freezer bag in the freezer for up to 1 month.

I've done some crazy, unconventional things in baking, but using avocados in place of butter may just be the craziest. Believe it or not, it works! For these chewy cookies made with chunks of chocolate and walnuts in every bite, I use absolutely no butter. They taste too good to be light—and you can't detect the taste of avocados at all. I tested these out on many unsuspecting adults, children, and teens, and everyone loved them. Karina, my college-age daughter, was the ultimate test—she's a true chocoholic. She thinks they're pretty awesome!

This recipe is a favorite among my mom's circle of friends, and everyone I know who has tried it raves about it. It gets its name from the fact that the cake is very moist and has a crisp top, much like brownies. Plus, it's baked in a brownie pan and gets cut into bars. But the texture is much lighter than that of chocolate brownies, and the flavor is all fruit and cinnamon. This is such an easy recipe to make: a great standby for those days when you want a sweet treat without a lot of fuss, or when you remember at 9 p.m. that you volunteered to make dessert for tomorrow's bake sale.

The caramelized milk jam makes for a decadent little sandwich, but these cookies are amazingly good simply eaten on their own.

Bar-shaped desserts abound in the Midwest. This version is particularly rich.

Instead of chocolate chips, chop up an antioxidant-rich bar of dark chocolate for these crispy cookies.

Chocolate lover alert! These brownies are sensational: very chocolaty, moist, and delectable. It's not only their taste that is rich—they're also rich in healthy ingredients: whole-grain flour, chia seeds, walnuts, coconut oil, and I'll even include antioxidant-packed chocolate on this list. Once baked, you should let the brownies cool at least 30 minutes before cutting into them. At this stage they will be warm and gooey. These brownies taste even better the second day, so they are a great make-ahead dessert. If you plan on serving them on the day they're baked, refrigerate them for an hour or two before serving. — Myra

Making mamool by hand is in my DNA, so I forego the molds that are now available to make the process go faster. Of course, using them will not impact the taste of the cookie, but they will make a pretty design on top. They are available in Middle Eastern groceries and specialty kitchen stores. If you opt to use pistachios, soak them for 30 minutes, then drain them to help maintain their gorgeous green color. If you want to go dairy-free here, you can substitute orange blossom water for the milk.

If you can't find blanched hazelnuts, simply toast and skin regular ones.

Moonpies are traditionally thrown from Mardi Gras floats in New Orleans, and Mobile, Alabama, but with this easy recipe you can make your own chocolate-dipped graham cracker and marshmallow treats to enjoy at home—no parade or crowds required. For more on moonpies and Mardi Gras, see Make Your Own Moonpies.

EFFORT: A LOT
PREP TIME: 25 MINUTES
COOK TIME: 1 HOUR 20 MINUTES TO 2 HOURS
KEEPS ON WARM: NO The ingredient list is designed for use in a medium (4- to 5 1/2-quart) slow cooker. See the cook's notes for ingredient lists for small (2- to 3 1/2-quart) and large (6- to 8-quart) models.

Turkish coffee is ubiquitous in Israel. This dessert has a caffeine kick that'll keep your party guests awake so they can enjoy every last bit of the delicious food you prepared. 

Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You're welcome.

These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.

Writer Peter Jon Lindberg's Swedish grandmother Alice Lindberg made these cookies each Christmas. The recipe makes about 9 dozen cookies, making it great for holiday parties and edible gifts.

No one has to know these moist, chewy, decadent chocolate cookies are totally wheat-free.

We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.

Visually speaking, these are very cool cookies, which resemble candy canes by twisting red and white strands together like a barber-shop pole. When the holidays roll around every year, Lisa and the kids whip up a huge batch of these, then invite all the cousins over for a last-second party. These taste even better the day after you bake them, and will keep for about a week and a half in an airtight container.