You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe....
Author: David Leite
What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist...
Author: Charlotte Druckman
The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with...
Author: Julia Moskin
This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don't see any flour streaks, then bake. For flourish, add a small...
Author: Margaux Laskey
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch...
Author: Melissa Clark
For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich's innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and...
Author: Julia Moskin
These one-bowl cookies, sometimes known as crispies, are buttery like the Danish cookies in blue tins, tender in the middle like snickerdoodles and snappy like Scottish shortbread. But there's nothing...
Author: Margaux Laskey
This delivers all the pleasure of apple pie - a buttery crust and topping sandwiching juicy spiced apples - without the need to roll out a dough. A simple dough is pressed into a bottom crust and squeezed...
Author: Genevieve Ko
These cookies are a celebration of lemon. Rubbing lemon zest into the sugar releases a deep citrusy aroma, and a bit of cream of tartar gives them a snickerdoodle-like texture. This tender cookie has a...
Author: Laurie Ellen Pellicano
These sugar cookie bars, which are adapted from "American Girl Cookies," are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect...
Author: Margaux Laskey
Thumbprints are the simplest of cookies, but these are packed with flavor from freshly toasted nuts, each paired with its own filling: pecans with dulce de leche (or homemade caramel sauce, if you have...
Author: Susan Spungen
These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge - if any manage...
Author: Susan Spungen
These crunchy cookie sticks are inspired by Pocky, the machine-made Japanese treat. They don't pretend to be the perfectly straight version from the box, but they're freshly baked and taste far better....
Author: Susan Spungen
A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever's cookbook, "Midwest Made," these cookies taste best one day...
Author: Melissa Clark
This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan. They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt,...
Author: Julia Moskin
This edible cocktail is an ideal party dessert, mingling all the fun of a margarita - and its salted rim - with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly...
Author: Vaughn Vreeland
Despite being flourless, these beet brownies bridge the gap between fudgy and cakey, offering the best of both worlds. Raw beets make the brownies dense and moist, helping them stay luscious and soft long...
Author: Jerrelle Guy
This big, irresistible cookie takes almost no time to make, and is great for those occasions when you want a delicious treat, fast. If you think you don't like anise seeds, you might enjoy their fragrant...
Author: Susan Spungen
These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you've never clarified butter, this recipe is a good place to start, and...
Author: Melissa Clark
Like their inspiration, lemon meringue pie, these cookies have three elements. They're built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread...
Author: Dorie Greenspan
Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening and contain no flour, so they are a great gluten-free...
Author: Kim Severson
The classic linzer cookie provided inspiration for this sandwich cookie. You'll want to roll out the dough on a silicone baking mat or sheet of parchment paper, removing the excess, rather than trying...
Author: Susan Spungen
In case you're wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it's a nod to a coffee bar creation in which a shot of espresso tops off a cup...
Author: Susan Spungen
These delightful cookies, which are adapted from "Casablanca: My Moroccan Food" by Nargisse Benkabbou (Firefly, 2018), are like a cracked and caky rose lukum, a jelly candy often referred to as Turkish...
Author: Nargisse Benkabbou
Cardamom, allspice, clove and nutmeg are the culprits in these flavorful bars, along with molasses and orange zest.
Author: David Tanis
Inky black tahini gives these cookies their dark swirl, sandy texture and nutty taste, which is reminiscent of halvah. But, if you can't get your hands on black tahini, simply omit it. Instead, add 1/2...
Author: Susan Spungen
Flavored with sesame seeds and tahini paste, these sophisticated shortbread cookies, adapted from "Soframiz" by Ana Sortun and Maura Kilpatrick, have a pleasing crumbly texture and an intense, almost nutty...
Author: Melissa Clark
Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts - and for good reason. The buttery richness...
Author: Priya Krishna
These messy-in-a-good-way blondies capture the essence of s'mores - toasted marshmallows, gooey chocolate, malty graham cracker flavor - in a home oven. The blondie base replaces some of the flour with...
Author: Erin Jeanne McDowell
These extra craggy oatmeal cookies start by beating sugar with eggs, instead of mixing the typical way: creaming butter and sugar first. This method gives the cookies a crusty exterior, which eventually...
Author: Jerrelle Guy
Good brownie recipes abound, and all you have to do is follow them. For a soft, light, buttery brownie, I like Dorie Greenspan's French Chocolate Brownie.
Author: Julia Moskin
A giant crumbly peanut cookie topped with airy honeycomb and lashed with dark chocolate, this recipe is especially good if you love salty-sweet flavors, and fun to eat too, since you break off shards to...
Author: Susan Spungen
This recipe is adapted from a 1981 Mimi Sheraton recipe for Murbeteig, a pie and sugar-cookie dough from Germany. This buttery cookie isn't too sweet, which makes it an excellent canvas for sugary holiday...
Author: Sara Bonisteel
This recipe comes from "Treasured Recipes Old and New 1975," a community cookbook by the Schuyler-Brown Homemakers Extension in Iowa Falls. It was contributed by Wilma Miller, who credits the recipe to...
Author: Florence Fabricant
This cookie combines ground ginger and turmeric with roasted cashews and white chocolate. A simple shortbread dough, made with a larger ratio of butter to sugar, allows the complex flavors to shine. Shaping...
Author: Laurie Ellen Pellicano
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered...
Author: Julia Moskin
Some cookies feature tightly piped designs that require a master draftsman's talents. That's not this cookie, which looks best decorated with a looser hand. Here, sugar cookie dough is flavored with rosemary...
Author: Susan Spungen
The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor can be changed according to whim: Swap out the...
Author: Susan Spungen
For Philippe Massoud, the Lebanese-American chef at Ilili in New York, sesame desserts are the taste of childhood. In this easy recipe, he adds tahini and milk chocolate to breakfast cereal and comes up...
Author: Julia Moskin
These moist and chewy treats couldn't be easier to toss together and are loaded with white chocolate chips, Heath bar bits and pecans. Molasses, just a tablespoon, adds an earthy, deep flavor. If white...
Author: The New York Times
People all across the Arab world make some version of date-stuffed semolina cookies to celebrate both Muslim and Christian holidays. The recipes vary from country to country, even from family to family,...
Author: Reem Kassis
These are a reworking of an old "Joy of Cooking" recipe I learned from my friend in Atlanta, Allison Dykes. They are the precious stars of her holiday cookie plate. The dough can be slightly finicky but...
Author: Kim Severson
Inspired by a series of brushstroke paintings by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes and arranged randomly. To paint on cookies,...
Author: Susan Spungen
These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar...
Author: Joan Nathan
These vegan and gluten-free brownies, as conjured up by Julie Piatt of "The Plantpower Way," a cookbook and vegan lifestyle guide, will enthrall even the most die-hard of butter devotees. Digging into...
Author: The New York Times