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Chocolate with cocoa nibs adds an ingenious twist to the classic chocolate chip cookie.

Use a spoon or your thumb to make a dent for the raspberry-jam filling.

F&W's Grace Parisi opts for baking soda instead of baking powder to create delectable holiday sugar cookies that ...

Ground hazelnuts in the dough give these Nutella sandwich cookies extra crunch.

New York pastry chef François Payard's divinely gooey chocolate cookies are flourless, which makes them ideal fo...

Rachel Thebault, owner of Tribeca Treats in New York City, has reimagined the humble Oreo as an indulgence that is sp...

Sugary desserts often overwhelm dry reds like Bordeaux, but this dish is so subtly sweet it almost doubles as a chees...

Lisa Ritter's 10-year-old son, Henry, loves dark chocolate and also, at the other end of the cocoa spectrum, sweet wh...

"These bars satisfy every craving you have: sweet, nutty, chocolaty," Mary Odson says. Odson unearthed a recipe she'd...

These buttery, almost weightless cookies are a fixture at Big Sugar events. "We love to offer them in small, ribbon-t...

Kyotofu, a sleek New York City dessert bar, uses Japanese ingredients like green tea and sesame seeds in updated vers...

The Good News Inspired by her craving for doughnut holes, Ani Phyo created these almond balls that are bound with fib...

The Good News The crunchy, almondy topping for these clever bars is loaded with vitamin E. The filling is chewy like ...

"Roll-and-cut" sugar cookies are made by flattening dough with a rolling pin, then cutting out shapes. The dough reci...

Flo Braker flavors her ethereally light shortbread with finely ground espresso beans. The best part is the golden, go...

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