Name: Chocolate-Peanut Butter Chip Fudge Cookies
Yield: Makes about 28 cookies
Ingredients: 3/4 cup chopped walnuts; 1/2 cup plus 2 tablespoons all purpose flour; 1/2 cup sweetened flaked coconut, lightly toasted; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 6 ounces unsweetened chocolate, chopped; 2 cups semisweet chocolate chips (about 12 ounces), divided; 4 teaspoons instant coffee crystals; 1 tablespoon vanilla extract; 1 1/2 cups sugar; 4 large eggs; 1/2 cup peanut butter chips

Marty Rosencranz of River Vale, New Jersey, writes: "Even though I am a professional chef — at the Valley Brook Golf Club in New Jersey — when I cook at home I make dishes that are good but fast. I took two years to perfect the recipe for my chewy chocolate cookies. They're so good that they are now a signature item on the club's menu."

Butterscotch chips could easily stand in for the peanut butter chips.

Recipe notes

Classic Potato Latkes

Crispy. Golden. Fluffy. Bubbe would approve.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.