Yep. You’ve heard of breakfast for dinner. We’re up leveling to breakfast as dessert. Not just any dessert. Dark chocolate decadence with crisp edges that’s delicious alone or with hot fudge sauce and vanilla ice cream.
About Lisa Yockelson
Lisa Yockleson is a food writer and recipe developer whose work has appeared in the Washington Post, Cook’s Illustrated, and Gastronomica, among other publications. A graduate of Le Cordon Bleu in London, she’s also the author of the IACP award-winning cookbooks ChocolateChocolate and Baking by Flavor. @lisayockelson
Chocolate-Topped Vanilla Cookies
These cookies are a dramatic collaboration of chocolate and vanilla. But don’t take our word for it. Best try ’em yourself.