660 chocolate egg recipes

Flourless-style chocolate almond cake made with toasted ground almonds, melted dark chocolate, and just a quarter cup of flour. Light, fudgy, and lifted by whipped egg whites for a fallen souffle texture.

Rich chocolate spritz cookies pressed through a cookie press into festive shapes. Unsweetened chocolate and shortening create crisp edges with tender centers in just 10 minutes.

Rich chocolate cheesecake with a chocolate wafer crust, melted semi-sweet chocolate folded into the filling, and a tangy sour cream topping. A dense, slice-with-a-warm-knife dessert.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Macadamia nut cookies with a whole nut wrapped in buttery shortbread dough and drizzled with melted chocolate. Bite-sized Hawaiian-inspired treats baked in 13 minutes.

Fudge cakes with melted unsweetened chocolate, butter, and chopped nuts in a light batter lifted with stiffly beaten egg whites. Somewhere between a brownie and a cake, frosted and cut into bars.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

For those who love the donut, this decadent cake will have you hooked after every bite!

Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.

Chocolate chip pecan squares with a chewy brown sugar base, double layer of melted milk chocolate, and crunchy toasted pecans. Easy bar cookies baked in one pan.

Old Dominion chocolate pie layers a buttery hand-cut crust with rich unsweetened chocolate custard, cooked low on the stovetop until thick and glossy. A Virginia classic with deep cocoa flavor.

Chewy oatmeal cookies loaded with milk chocolate chips, chopped toffee bars, and maple syrup. Rolled into balls and baked until just set for a soft, chewy center.

To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.

A simple chocolate crumb cake made with chocolate syrup and topped with a buttery sugar crumble, all from one bowl. Mix the base, reserve some for the topping, and bake. Ready in an hour.

Buttery slice-and-bake cookies studded with chopped almonds or hazelnuts, then dipped in melted chocolate. Crisp, nutty, and elegant enough for a holiday cookie box.

Giant chocolate chip cookies shaped into 2-inch balls for thick, bakery-style results. Crispy edges, chewy centers, and loaded with chocolate chips.