Set aside a handful or so of each of 4 oz. (112 g) semisweet chocolate, coarsely chopped, 1½ cups (9 oz./255 g) dark chocolate chips, 1½ cups (174 g) coarsely chopped pecans.

The original chocolate chip cookie recipe came from Ruth Graves Wakefield in the 1930s. It is a top recipe today because of its sweetness, chewy texture, and deliciously nostalgic results.

I mean, not to roast Simply Recipes (okay, maybe just a little!), but we have at least 19 chocolate chip cookie recipes to bake and share. Everyone has their own version of “the best.” Still ...

Microwave 1 oz. semisweet or bittersweet chocolate (68%–70% cacao) and 2 Tbsp. unsalted butter in a medium microwave-safe bowl in 20-second bursts, stirring after each burst, until just melted ...

Step 1: In a medium saucepan, melt the butter over medium heat.When it begins to foam, start whisking frequently and watch carefully so it doesn’t burn. Cook until the butter is brown and smells ...