Chocolate

You'll never believe these buttery, crisp cookies with a soft chocolate filling are nut-and gluten-free!

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

In this easy, creamy dessert, a slightly crumbly flourless hazelnut-cocoa crust complements a rich chocolate filling.

A filling of bittersweet chocolate, dark corn syrup, and rolled oats make this a rich, delicious pie.

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!

These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.

Indulgent raspberry cream cheese makes homemade brownies even better.

Slightly undercook these mouthwatering morsels for a molten effect.

This addictive sauce is also incredible with beignets or ice cream.

Baking a batch of these classic Austrian sandwich cookies is a project—but totally worth it.

Everyone loves a Bundt, and a sweet-potato version drizzled with coffee-chocolate sauce is hard to beat.

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

Roasting white chocolate was a popular technique a few years back in a lot of pastry kitchens. I don't use white chocolate a lot because it is so sweet, but roasting it first caramelizes the sugar and toasts the milk solids to give it a nutty flavor, like brown butter, that balances its high sugar content.

There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.

This showstopping dessert has a few components and requires some chilling time, but it's surprisingly easy to put together and can be done well ahead of time. Making the caramel layer is the only involved step, and if you want to skip this step, just use a good jar of dulce de leche instead.

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!