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Bake for 9–12 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 48 COOKIES.

TOASTED COCONUT CHOCOLATE CHIPPERS

A tropical twist on good old-fashioned chocolate-chip cookies is only minutes away with a hot oven, a cookie sheet, and a few basic pantry items. Toasting the coconut is well worth the minimal effort: it brings out the rich, full flavor of the coconut, transforming these chippers into five-star treats.

1 cup shredded coconut

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough

1 teaspoon coconut (or rum) extract (optional)

Preheat oven to 350°F. Spread coconut evenly onto ungreased cookie sheet.

Toast coconut for 9–12 minutes or until golden brown; remove from oven and cool completely on sheet.

Spray cookie sheets with nonstick cooking spray. Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the cooled toasted coconut and coconut or rum extract, if desired; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.

Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely.

MAKES 26 COOKIES.

TO-DIE-FOR CHOCOLATE HAZELNUT SANDWICH COOKIES

I personally refer to these as “true believer” cookies because they have turned many foodie friends and acquaintances into brownie mix converts in just a few nibbles. They nearly flip when I tell them the recipe is made with only four ingredients. Sophisticated and intensely chocolate, they are as pretty as they are easy to make. The flavor of chocolate and hazelnut may not be familiar to many Americans, but it is a common, and much loved, European combination. But you only need to love chocolate to go nuts over these cookies. You can find chocolate hazelnut spread in most supermarkets these days, right next to the peanut butter or in the international foods section.

1 (19.5- to 19.8-ounce) package brownie mix

1 2/3 cup chocolate-hazelnut spread (e.g., Nutella), divided

1/3 cup unsalted butter, melted

2 large eggs

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Mix the brownie mix, 1 cup chocolate-hazelnut spread, melted butter, and eggs in a large mixing bowl with a wooden spoon until well blended (mixture will be very thick).

Roll dough into ¾-inch balls and place 2 inches apart on prepared cookie sheets. Flatten slightly with the your palm, a spatula, or the tines of a fork.

Bake for 8–11 minutes until set at edges and just barely set at center when lightly touched and cookies have a cracked appearance (cookies will be flat and round). Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

Spread bottom side of one cookie with a teaspoon of remaining chocolate-hazelnut spread; sandwich with a second cookie. Repeat with remaining cookies.

MAKES ABOUT 36 SANDWICH COOKIES.

TOFFEE APPLE CHOCOLATE COOKIES

I’ve made this same cookie with a sugar cookie dough for years, but I have to admit that it is even better made with chocolate dough. The dried apples together with the toffee bits give these cookies a crunchy-chewy consistency, making them great partners for tall glasses of milk on cool autumn afternoons. To send these cookies over the top, dip or drizzle them with melted white chocolate, place on wax paper–lined cookie sheets, and refrigerate until chocolate is set. Outstanding!

1 (19.5- to 19.8-ounce) package brownie mix

½ cup (1 stick) unsalted butter, melted

¼ cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 (6-ounce) package dried apples, chopped

1¼ cups English toffee baking bits

Preheat oven to 350°F. Position racks in lower and upper thirds of oven. Spray cookie sheets with nonstick cooking spray.

Mix the brownie