1,661 cocoa recipes

Chocolate marble cheesecake Part 1 covers oven prep and the signature silky-smooth base made with processed cottage cheese and Neufchatel. The lightened take on classic cheesecake without sacrificing richness.

Pumpernickel bread machine loaf gets its midnight color from molasses, instant coffee, and cocoa powder, with rye, cornmeal, and wheat flakes building deep, earthy German-style flavor.

Double-chocolate shortbread cookies dipped on each end in white and semisweet chocolate. Rich, buttery, and elegant with a tender snap and triple chocolate flavor.

Mrs Fields' black and white cookies: chewy chocolate cookies studded with chunks of both semi-sweet and white chocolate. The famous mall-cookie chain copycat with bakery-sized presence.

Cocoa cookies with semisweet chocolate chips, pecan-crusted tops, and a gooey caramel center pressed into each one. Soft, fudgy, and done in 35 minutes. Makes 4 dozen.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.

Moist, chocolaty and creamy cake is always a popular dessert at any occasion.

Chocolate shortbread cookies dipped in both white and dark chocolate ganache. Melted semi-sweet chocolate in the dough plus cocoa creates an intensely rich, buttery cookie with a stunning two-tone finish.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

Fudgy cocoa brownie cookies packed with chocolate chips, baked just until set for a soft, chewy center. Brown sugar and cocoa powder deliver intense chocolate flavor in every bite.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Chocolate spritz cookies made with cocoa and real butter, pressed into shapes and drizzled with melted semi-sweet chocolate. A holiday cookie press classic.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Chocolate chiffon pots made with skim milk, cocoa, and gelatin blended with ice cubes for instant mousse. Low-fat chocolate dessert ready in 30 minutes.

Mocha mousse made with semi-sweet and unsweetened chocolate, brewed coffee, cocoa powder, and whipped cream. A triple-chocolate coffee dessert that's airy, rich, and intensely dark.