Cookie

Apricot and berry jams are especially nice filling for these cookies.

Our food editors dreamed up this variation on a classic theme for our "all-French" issue, published to coincide with the French republic's Bicentennial celebrations.

Although they are baked, these intensely chocolaty bar cookies resemble fudge more than brownies. To retain the creamy texture, keep them in an airtight tin at room temperature for up to a week. If the bars are refrigerated, their texture will become more dense.

The lusciously sticky caramel-pecan top layer in this brownie was inspired by the chewy chocolate candies called "turtles."

During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.

This recipe is made to accompany Almond Cookie Cups with Sauternes-poached Apples and Frozen Sauternes Mousse

The generous amount of cinnamon in this recipe makes for especially flavorful cookies.

The flavor and texture of these chewy confections are even better if they are allowed to rest overnight.

A chewy brownie with an intense coffee flavor.

The "alternative" is the addition of oat bran.

Unlike the topping on German chocolate cake, which is soft and gooey, the coconut-pecan crust on this cake-like brownie is baked, making it crisp.