baking cocoa

Chocolate Peppermint Cookies

unsalted butter

sugar

brown sugar

eggs

vanilla extract

all-purpose flour

NESTLÉ® TOLL HOUSE® Baking Cocoa

baking soda

salt

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

candy caneschopped

vegetable shortening

candy canes

Mix flourcocoabaking soda and salt in a medium bowl. Set aside.

Mix butter and sugars in a stand mixer or with a hand mixer until light in color and homogenous. Add eggs and vanilla and mix until fluffy. Add dry ingredients and mix until combined. Stir in 1/2 cup morsels and 1/2 cup candies.

Place tablespoon sized balls onto cookie sheets lined with parchmentleaving 2 inches between each cookie. Bake 8-10 minutes until cookies are set. Remove from oven and place sheets on cooling rack. Let cookies cool before dipping in glaze.

Make the glaze by microwaving 1 cup morsels and shortening in a small microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervalsstirring until smooth. Line 2 baking sheets with wax paper.

Dip one cookie halfway into chocolate; shake off excess. Place on prepared baking sheet and sprinkle with chopped candy canes. Repeat with remaining cookieschocolate and candy canes. Refrigerate for 15 minutes or until coating is set.

Chocolate Mudslide Frozen Pie is the pefect make-ahead dessert!Chocolate crumb crust is topped with a mixture of sour cream, melted semi-sweet chocolate morsels and coffee, then sprinkled with a layer of mini chocolate morsels.

Chocolate Mudslide Frozen Pie

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules

water

sour cream

chocolate crumb crust

heavy whipping cream

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Melt 1 cup morsels in smallheavy-duty saucepan over lowest possible heat. When morsels begin to meltremove from heat; stir. Return to heat for a few seconds at a timestirring until smooth. Remove from heat; cool for 10 minutes.

Combine coffee granules and water in medium bowl. Add sour creamgranulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; refrigerate.

Beat creampowdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.

Marbled Chocolate Chip Cookies

(2 sticks) unsalted butterroom temperature

NESTLÉ® TOLL HOUSE® Premier White Morsels

Preheat oven to 350° F. Set aside 2-3 baking sheets.

Combine flourbaking soda and salt in small bowl. Beat buttergranulated sugar and vanilla extract in large mixer bowl until creamy. Add eggsone at a timebeating well after each addition. Gradually beat in flour mixture.

Place half of the dough into a separate bowl. Stir cocoa powder into 1 half of the dough. Stir white morsels into cocoa dough. Stir Semi-Sweet morsels into the other half of dough.

Using a tablespoonportion the chocolate chip cookie dough into half tablespoon sized balls onto one of the baking sheets. Repeat with the cocoa dough on another sheet.

Create a marbled effect by combining one chocolate chip dough piece with one cocoa dough piece. Gently press the two dough balls together and roll in your hands into a single ball. Repeat with remaining dough balls. Place balls onto baking sheetsleaving at least 1.5 inches between each cookie.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Caramel Cookies

(2 sticks) butterat room temperature

(9-ounce package) NESTLÉ® TOLL HOUSE® Caramel Morsels

Combine flourcocoabaking soda and salt in small bowl.

Beat buttergranulated sugarbrown sugar and vanilla extract in large mixer bowl until creamy.

Add eggsone at a timebeating well after each addition.

Drop by well-rounded teaspoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until centers are set.

Cool on baking sheets for 2 minutes. remove to wire racks to cool completely.

Warm and steamy mocha pudding cake topped off with fluffy whipped cream and seasonal berries speaks the language of elegance and taste.

Warm Mocha Pudding Cake

brown sugardivided

NESTLÉ® TOLL HOUSE® Baking Cocoadivided

NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granulesdivided

baking powder

milk

butter

Whipped cream (optional)

Fresh assorted berries (optional)

Preheat oven to 350° F. Grease 8-inch-round cake pan.

Combine flour1/2 cup sugar2 tablespoons cocoatablespoon coffee granulesbaking powder and salt in small bowl. Beat milkbutteregg and vanilla extract in medium bowl until blended. Add flour mixture; stir until combined. Spoon batter into prepared pan.

Combine remaining 1/2 cup sugarremaining 2 tablespoons cocoa and remaining 1 tablespoon coffee granules in small bowl. Sprinkle evenly over batter. Pour water evenly over batter.

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on wire rack. Invert onto serving plate or serve from pan. Serve warm with whipped cream and berries.

Every bite in these Jumbo Chocolate Cookies is completely delicious.

Jumbo Chocolate Cookies

(11.5-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunksdivided

(1 stick) buttersoftened

Preheat oven to 325° F.Line baking sheets with parchment paper.

Melt 2/3 cup chunks in microwave-safe bowl on HIGH power (100%) for 45 seconds; STIR.Chunks may retain some of their original shape.Microwave at additional 10- to 15-second intervalsstirring just until smooth.

Sift flourcocoabaking soda and salt into medium bowl.Beat butterbrown sugar and granulated sugar in large mixer bowl until creamy.Add melted chocolate and mix well.Add egg and vanilla extractmixing until well blendedabout 1 minute.Add flour mixturemixing just until blended.Stir in remaining chunks.Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.

Bake 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance.Cool on baking sheets for 5 minutes.Remove to wire racks to cool completely.

Mocha Chip Cookies

Preheat oven to 350° F. Lightly grease baking sheets.

Combine flourcocoabaking soda and salt in small bowl. Beat butterbrown sugar and granulated sugar in large mixer bowl until light and creamy. Beat in egg and vanilla extract.

Combine Taster’s Choice and water in small bowl; stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels. Drop by rounded teaspoon onto prepared baking sheets.

Bake for 10 to 12 minutes or until edges are crisp. Remove to wire racks to cool completely.

These chocolate flourless cookies are rich and chewy and ridiculously easy to make, with only a handful of ingredients. The texture is similar to that of meringue cookies or French macarons, yet the centers are chewy and fudgy like brownies. Even better, they are a snap to make and no mixer is required!This “gluten free” recipe was developed using products either labeled as “gluten-free” or likely to be gluten free based on the ingredients typically listed on the products’ labels. Nevertheless, we cannot guarantee that any non-Nestlé product in this recipe is gluten free. We recommend reading all product labels thoroughly, checking with the food’s manufacturer for gluten content if the product is not labeled as “gluten free,” and being careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.

Flourless Chocolate Fudge Crinkle Cookies

sugarplus

cinnamon

NESTLÉ TOLL HOUSE Dark Chocolate or Semi-Sweet Chocolate Morsels

egg whitesat room temperaturelightly beaten

gluten free vanilla extract

Preheat oven to 325° F. Line baking sheets with parchment paper.

Combine powdered sugarbaking cocoacoffee granules and salt in large bowl; stir in morsels. Add egg whites and vanilla extract; stir until combined.

Drop by level tablespoon 2 inches apart onto prepared baking sheet.

Bake for 13 to 15 minutes or until tops are cracked and shiny and edges are firm. Cool completely on baking sheets; peel off of parchment paper. Dust with additional powdered sugarif desired.

Triple Chip Brownies

NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

(1 1/2 sticks) buttermelted

Preheat oven to 350° F. Grease 13 x 9-inch baking pan.

Combine semi-sweet morselsmilk morsels and premier white morsels in a bowl; set aside. Combine flourcocoabaking powder and salt in medium bowl.Combine granulated sugarbutter and water in large bowl. Stir in eggs and vanilla extract. Stir in flour mixture.Stir in 1 cup morsels mixture.Spread into prepared baking pan.Sprinkle with remaining 2/3 cup morsels mixture.

Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.Cut into bars.

Loaded with three different types of morsels, almonds and marshmallows, these rich rocky road brownies are the perfect treat for a summertime picnic or sweet celebration!

Triple Chip Rocky Road Brownies

(10-ounce package) NESTLÉ® TOLL HOUSE® Triple Chip Morsels

almonds

marshmallows

Preheat oven to 350° F.Grease 13 x 9-inch baking pan. (Can also line pan with foil and lightly grease for easier removal and cutting.)Combine morsels and almonds in small bowl; set aside.

Combine flourcocoabaking powder and salt in medium bowl.Combine granulated sugarbutter and water in large bowl. Stir in eggs and vanilla extract. Stir in flour mixture.Stir in 1 cup morsel mixture.Spread into prepared baking pan.Sprinkle with remaining 1 cup morsel mixture.

Bake for 25 minutes.Remove from oven and sprinkle with marshmallows.Continue baking for 3 to 5 minutes or until wooden pick inserted in center comes out slightly sticky and marshmallows are puffy and lightly browned. Cool completely in pan on wire rack.Cut into bars. Store in airtight container.

Moist and chocolatey, these Disappearing Chocolate Bars will be a favorite with the chocolate fan in your family. Frost them with Creamy Chocolate Icing to make them even more irresistible.

Disappearing Chocolate Bars

(2 sticks) butter

NESTLÉ® CARNATION® Evaporated Milk

walnuts

buttermelted

Preheat oven to 350° F.Grease 13 x 9-inch baking pan.

Combine granulated sugar1 cup (2 sticks) butter2/3 cup cocoaeggsegg whitevanilla extract and salt in large mixer bowl; beat until light and fluffy. Alternately beat in flour and 2/3 cup evaporated milk just until blended. Fold in nuts. Spread into prepared baking pan.

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Combine remaining 1/3 cup baking cocoa and 3 tablespoons melted butter in medium bowl; stir well. Alternately stir in sifted powdered sugar and 1/4 cup evaporated milk. Stir vigorously until smooth. Spread icing over cooled chocolate bars.

Dark Chocolate Fudge Pops

cornstarch

almond milk or whole milk

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

Combine sugarcocoa powdercornstarchsalt and milk in a heavy medium saucepan. Whisk mixture and bring to a simmer. Continue whisking and cook for 2 minutes. Remove from heat and whisk in the vanilla. Transfer mixture to a heat-proof pitcher and let cool for 30-60 minutes. Chop morsels into pea-sized pieces and set aside.

Fill the ice pop molds according to manufacturer’s instructionsbut do not add the sticks yet.

Freeze until the mixture is thick enough to hold a stick upright. At this pointstir 2 teaspoons chopped morsels into each moldand then insert sticks into molds. Freeze until hardabout 4 hours if the mixture was cool6 or more hours if warm.

Rub molds with a warm damp cloth to help remove fudge pops from molds before enjoying.

Super-Easy Mocha Iced Chocolate Chip Cookies are delicious. The mocha icing on this cookie adds great flavor dimension.

Super-Easy Mocha Iced Chocolate Chip Cookies

(16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

(8 ounces) cream cheeseat room temperature

Bake cookies according to package directions; cool completely.

Combine coffee granules and vanilla extract in small bowl. Beat cream cheese in small mixer bowl until fluffy. Beat in powdered sugarcocoa and coffee-vanilla mixture until well blended. Spread cookies with frosting. Store tightly covered in refrigerator.

Dark Chocolate-Cherry Granola

oats (not quick-cooking)

coconut

refined coconut oil

maple syrup

dark brown sugar

NESTLÉ® TOLL HOUSE® Dark Chocolate Morselsor more to taste

cherrieshalved

Preheat oven to 300° F. Combine oats and coconut in large bowl.

Combine coconut oilmaple syrupbrown sugarcocoacinnamon and salt in small saucepan. Cook over medium heat for about 3 to 4 minutesstirring frequentlyuntil the coconut oil is melted and the sugar is dissolved.

Pour liquid mixture over oats mixture and toss to coat. Spread oat mixture out on a rimmed baking sheet.

Bake for 30 minutestossing every 10 minutes.Cool granola to room temperature on baking sheet on wire rack.It will harden as it cools. Toss granola with morsels and dried cherries. Store in airtight container.

A moist and rich chocolate masterpiece!This is the perfect birthday cake for a chocolate lover.The chocolate filling combines chopped apricots in a fruit filling that is topped with a decadent chocolate ganache garnished with apricot fans.This 1st Prize winning recipe was designed and created by Julie Nealey of Edmonds, WA.

Decadent Fudge Cake with Bourbon-Apricot Filling and Chocolate Ganache

Nonstick cooking spray

NESTLÉ® TOLL HOUSE® Baking Cocoaplus extra for dusting

(18 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

sugardivided

eggslightly

apricotschopped

bourbon

lemon juice (optional)

corn syrup

(1/2 stick) unsalted buttersoftened

apricots

Preheat oven to 325° F.Tightly wrap outside bottom of and side of 9-inch springform pan with 2 pieces of foil to prevent leakage.Grease springform pan and dust with cocoa.

Combine 1 cup morsels1 cup butter and 1 cup sugar in smallheavy-duty saucepan.Cookstirring constantlyuntil chocolate is melted.Remove from heat.Stir in eggs and vanilla extract.Stir in remaining 2 tablespoons cocoa and flour.Spoon into prepared springform pan.Place springform pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

Bake for 60 to 65 minutes or until cake is set.Remove springform pan from water bath to wire rack.Cool completely.Run knife around edge of cake.

Combine apricotsbourbonremaining 2/3 cup sugarwater and lemon juice in small saucepan.Bring mixture to a boil.Reduce heat to low; cook for 20 minutesstirring frequentlyuntil liquid is evaporated.Cool completely.Spread over top of cake. Refrigerate for 1 hour.

Heat cream in small saucepan over medium-high heat to boiling.Remove from heat.Add remaining 2 cups morsels and corn syrup without stirring.Let stand for 5 minutes.Stir until smooth.Add 4 tablespoons butter; stir until smooth.Place cake on wire rack over a baking sheet.Pour ganache over top and sides of cake to cover completelysaving a small amount of ganache for garnish.Reheat ganache if necessary to pouring consistency.(Ganache must be warm to pour evenly over cake.Do not spread ganache with knifeas it will leave marks.)Refrigerate 1 hour or until ganache is set. Transfer to serving platter.

Cut apricots into fans by cutting slices 3/4 of the way through.Dip cut ends in ganache.Place around top edge of cake. Arrange 2 almonds in V-shape at base of each apricot.Refrigerate for 1 hour.Allow cake to stand at room temperature before serving.

These peanut butter-filled chocolate thumbprint cookies are a must with a tall glass of ice-cold milk.

Double Chocolate Peanut Butter Thumbprint Cookies

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

peanut butter (not all-natural)divided

Combine flourcocoabaking powder and salt in small bowl. Melt 1 cup morsels in a smallheavy-duty saucepan over low heat; stir until smooth. Beat sugar1/3 cup peanut butterbutter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggsone at a timebeating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels. Cover; refrigerate just until firm.

Shape dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter.

Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

This velvety soft chocolate pudding will delight 'kids of all ages'. Serve warm or cold!

Creamy Chocolate Pudding

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk

Combine sugarcocoacornstarch and salt in medium saucepan. Add evaporated milk and water; whisk to blend.

Cook over medium heatstirring constantlyfor about 7 minutes or until pudding thickens (do not boil). Remove from heat; stir in butter and vanilla extract. Serve warm or cold.

Topped with fluffy whipped cream and a sprinkling of cocoa, Chocolate Shamrock Bread Pudding is a great way to celebrate on St. Patrick's Day (or any day!).

Chocolate Shamrock Bread Pudding

breadcubed (6 cups)

Irish cream liqueur

Preheat oven to 350º F.Grease 13 x 9-inch baking dish.Place bread cubes in prepared baking dish.

Heat evaporated milk in medium saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add 1 1/2 cups morsels; whisk until smooth.

Combine egg yolkssugarliqueur and salt in large bowl.Slowly add milk mixture; whisk until smooth.Pour over bread; pressing bread into milk mixture.

Bake for 35 to 40 minutes or until knife inserted in center comes out clean.Top with remaining 1/2 cup morsels.Serve warm with a dollop of whipped cream and dusting of cocoaif desired.

Chocolate Caramel Skillet Brookie

unsalted buttermelted

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

caramel squares

Flaky salt

Preheat oven to 350º F. Grease a 10-inch cast iron skillet.

Whisk together melted butter1/3 cup brown sugar and 1/4 cup granulated sugar in a medium bowl. Whisk in Nestle® Toll House® Baking Cocoa1 egg1 teaspoon vanilla extract and 1/2 teaspoon salt. Fold in 1/4 cup flour until just combined and no dry streaks remain. Set batter aside.

Beat softened butter1/4 cup brown sugar and 1/4 cup granulated sugar together with a hand mixer until light and fluffy.

Beat in 1 egg and 1 teaspoon vanilla extract. Fold in 2/3 cup flourbaking sodaand 1/2 teaspoon salt until just combined. Fold in 1/4 cup Nestlé Toll House Semi-Sweet Morsels. Set batter aside.

Microwave caramel squares with waterin 30-second incrementsstirring in betweenuntil a smooth sauce forms.

Spread brownie batter evenly in the skillet. Pour caramel (reserving a little for garnish) over the brownieleaving a 1-inch ring of batter around the edge.

Sprinkle flaky salt over everything. Dollop cookie dough over caramel and carefully spread evenly.

Sprinkle remaining 1/4 cup Nestlé Toll House Semi-Sweet Morsels over the cookie dough.

Bake for 30 minutes (cover with foil if cookie gets too dark)or until a wooden pick inserted into the middle comes out clean.

Remove from oven and let cool for at least 15 minutes. Drizzle with the reserved caramel and sprinkle with more flaky salt.

Add some holiday flavor to your breakfast or brunch with these Chocolate Eggnog Waffles from Jamie Lothridge of @MyBakingAddiction.

Chocolate Eggnog Waffles

nutmeg

eggnog

Preheat waffle iron according to manufacturer’s directions.

Whisk together the flourbaking cocoabaking powdersaltcinnamonnutmeg and sugar in a large bowl.In a medium bowlwhisk together the eggnogeggsbutter and vanilla.

Combine eggnog mixture with the flour mixture and stir until just combined.Do not over mix.Stir in chocolate morsels.

Spray preheated waffle iron with non-stick cooking spray.Pour waffle batter into waffle iron in batches and cook according to manufacturer’s directions for golden brown waffles – about 2-3 minutes per waffle.

Serve warm.If desiredtop with whipped cream.

Top 21 baking cocoa recipes from across the web

The most viewed baking cocoa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Peppermint Cookies

Chocolate Mudslide Frozen Pie

Marbled Chocolate Chip Cookies

Chocolate Caramel Cookies

Warm Mocha Pudding Cake

Jumbo Chocolate Cookies

Mocha Chip Cookies

Flourless Chocolate Fudge Crinkle C...

Triple Chip Brownies

Triple Chip Rocky Road Brownies

Disappearing Chocolate Bars

Dark Chocolate Fudge Pops

Super-Easy Mocha Iced Chocolate Chi...

Dark Chocolate-Cherry Granola

Decadent Fudge Cake with Bourbon-Ap...

Double Chocolate Peanut Butter Thum...

Creamy Chocolate Pudding

Chocolate Shamrock Bread Pudding

Chocolate Caramel Skillet Brookie

Chocolate Eggnog Waffles

Chewy Chocolate Raspberry Cake

Top 21 baking cocoa recipes from across the web

The most viewed baking cocoa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Peppermint Cookies

Chocolate Mudslide Frozen Pie

Marbled Chocolate Chip Cookies

Chocolate Caramel Cookies

Warm Mocha Pudding Cake

Jumbo Chocolate Cookies

Mocha Chip Cookies

Flourless Chocolate Fudge Crinkle C...

Triple Chip Brownies

Triple Chip Rocky Road Brownies

Disappearing Chocolate Bars

Dark Chocolate Fudge Pops

Super-Easy Mocha Iced Chocolate Chi...

Dark Chocolate-Cherry Granola

Decadent Fudge Cake with Bourbon-Ap...

Double Chocolate Peanut Butter Thum...

Creamy Chocolate Pudding

Chocolate Shamrock Bread Pudding

Chocolate Caramel Skillet Brookie

Chocolate Eggnog Waffles

Chewy Chocolate Raspberry Cake

The most viewed baking cocoa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine