chocolate

• Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter and both sugars to create a creamy mix. Add the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, and salt; mix this into the butter bowl. Fold in the oats, chocolate chips. and coconut until everything is distributed.
• Use a tablespoon to place scoops of dough spaced-out on the baking sheet; the cookies will spread.
• Bake until the cookies are golden and set, about 11 to 13 minutes. Let them sit on pan for about 5 minutes before moving to a rack to fully cool. Store in a sealed container at room temperature.

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• Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
• In a large saucepan, heat the coarse sugar, butter, and golden syrup over medium heat until the mixture is smooth and bubbly, around 5 to 6 minutes. Remove the pan from heat and add the chocolate. Stir until everything is melted. Let cool for a bit.
• In a medium bowl, whisk the eggs. Strain them through a fine mesh sieve into the batter. Stir everything to incorporate. Add flour, stirring until no white streaks remain. Pour the batter into the prepared pan. Tap it on the counter a few times to knock bubbles free and level the batter.
• Bake until brownies are set with the center still moist, about 45 minutes. It’s okay if they look slightly underdone. Let pan cool to room temperature. Refrigerate at least 6 hours or overnight.
• Use foil to lift contents onto a cutting board. Use a large knife to cut brownies into small squares. If the brownies stick to the knife, wipe it clean after each pass and dip the blade in hot water before each cut. Store brownies in a sealed container in the fridge for up to two weeks, or freeze for longer.

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Make the filling

• Beat together the cream cheese and confectioners' sugar to make a smooth mixture with few if any lumps. Stash it in the fridge to chill for a few hours or overnight.

Make the cookie dough

• Beat together the butter and both sugars until they are creamy. Add the eggs and vanilla.
• In a separate bowl, combine flour, baking soda, and salt. Gradually pour this into the butter mixture, scraping the bottom of the bowl to make certain everything is combined. Fold in the chocolate chips. Chill the dough in the fridge for a few hours or overnight.

Baking the cookies

• Preheat oven at 350-degrees. Line a large baking sheet with parchment paper. Also, make room in the fridge for a small baking pan or plates on which the formed cookies will chill.
• Scoop out a tablespoon of cookie dough. Use a thumb to hollow out the center. Scoop out about 3/4 teaspoon of cream cheese mix using the smaller scoop. Place that inside the hollow. Fold the dough to enclose it, adding additional pinches of dough as needed to form a seal. You don't want any cream cheese visible, or it could ooze out! Flatten cookies between palms to make a fat disc. Set in fridge to chill as more cookies are shaped.
• Once all the cookies are shaped, pull out the coldest cookie balls to set, spaced out, on the baking sheet. Keep the remaining cookie balls chilled while the initial batch(es) bake.
• Bake for 12 to 14 minutes, until the cookies are golden. Let them rest on the sheet for 5 to 10 minutes, then transfer them to a rack to completely cool.
• Store cookies in an airtight container at room temperature for up to 3 days.

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• In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
• Preheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
• In a small bowl, combine the flour, cocoa powder, and salt.
• Return to the large container with the melted butter and chocolate. Stir in the sugar until no white streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients. Fold in 1 cup of chocolate chunks.
• Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate chunks over the top.
• Bake for 40 to 45 minutes, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature.

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• Preheat the oven at 350-degrees. Line a baking sheet with parchment. Combine the first six ingredients; reserve a 1/2 cup in a separate bowl.
• Beat the butter until soft. Add the bulk of the spice mix, continuing to beat until light and fluffy. Add the eggs and vanilla.
• In a separate bowl, combine the flour, cocoa, cream of tartar, baking powder, and salt. Slowly work this into the butter mix.
• Use a teaspoon scoop or spoon to form small balls. Roll them in the reserved sugar-spice mix. Set them spaced out on the baking sheet.
• Bake for 10 to 12 minutes. Due to the cocoa, it is hard to gauge doneness by color, so look for them to be set with some light crackling. These don’t crackle as much as standard snickerdoodles, though. Let them rest on the sheet for about 10 minutes, then transition them to a rack to completely cool.
• Store in a sealed container at room temperature.

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• Line a 9×9 pan with foil and apply nonstick spray.
• Use a food processor or a gallon bag, rolling pin, and muscle to crush all of the vanilla wafers.
• In a big bowl, stir together the cookies crumbs, sweetened condensed milk, chocolate chips, nuts, vanilla, and salt. Completely mix and coat.
• Dump the mixture into the prepared pan. Level it out, then use waxed paper and a heavy object such as a glass to evenly compress the crumbs. Chill in fridge for at least 2 hours.
• Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container either at room temperature or in the fridge.

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