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Double Chocolate Chip Cookies:

Ingredients:
•2 cups (12 ounces) semisweet chocolate chips, divided
•2 1/4 cups sifted all-purpose flour
•1 1/2 teaspoons baking powder
•3/4 teaspoon salt
•1/2 cup granulated sugar
•1/4 cup light brown sugar
•1 egg
•3/4 cup softened butter
•1/3 cup milk
•1 teaspoon vanilla

Directions:
Melt 1 cup of the chocolate chips over boiling water; cool slightly. Sift together flour, baking powder, and salt into a mixing bowl. Add sugars, egg, butter, milk, vanilla, and melted chocolate chips. Stir just to blend, then beat for 1 minute. Stir in remaining 1 cup chocolate chips. Drop by teaspoonfuls about 2 inches apart, onto ungreased baking sheet. Bake at 375° for about 10 to 12 minutes. Makes about 5 dozen chocolate chip cookies.

Chocolate Brownie Cake

Ingredients:
* Nonstick vegetable oil spray
* 2 ounces unsweetened chocolate, chopped
* 1 cup all purpose flour
* 1 cup sugar
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 large eggs
* 2 large egg whites
* 2/3 cup unsweetened applesauce
* 1/3 cup vegetable oil
* 2 teaspoons vanilla extract
* Powdered sugar (optional)

Directions:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with vegetable oil spray. Stir chocolate in top of double boiler set over simmering water until melted . Cool slightly. Whisk flour, 1 cup sugar, cocoa, baking powder and salt in medium bowl. Whisk eggs, egg whites, applesauce, oil, vanilla and melted chocolate in large bowl to blend. Sift flour mixture over. Whisk batter until smooth. Transfer to prepared pan; smooth top. Bake cake until tester inserted into center comes out with moist crumbs still attached, about 35 minutes (cake will come about halfway up sides of pan). Transfer pan to rack and cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.) Release pan sides from cake. Place cake on plate. If desired, place doily atop cake and sift powdered sugar over; remove doily.

Guilt Free Chocolate Brownie Cake

Ingredient:
*1 1/2 cups whole-wheat pastry flour
*1/2 cup natural granulated sugar
*1/3 cup unsweetened cocoa powder
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*2 tablespoons ground flaxseeds, optional
*1 cup vanilla low-fat yogurt or soy yogurt
*2 tablespoons safflower oil
*1 teaspoon vanilla extract
*1/4 cup low-fat milk, rice milk, or soy milk, as needed
*1/2 cup chocolate chips, preferably cane-juice sweetened

Directions:
Preheat the oven to 350F. Lightly oil a 9×9-inch baking pan. Combine flour, sugar, cocoa powder, baking soda, salt, and flaxseeds, if using, in a mixing bowl and stir together. Make a well in the center and pour in the yogurt, oil, vanilla, and enough milk to make a smooth and slightly stiff batter. Stir until completely mixed, then stir in the chocolate chips. Pour into the prepared pan. Bake 30 to 35 minutes, or until the sides of the cake begin to pull away from the pan, and a knife inserted in the middle comes out clean (with the exception of the melted chocolate chips). Allow to cool in the pan until just warm, then cut into squares to serve.

White Chocolate Raspberry Cheesecake

Ingredients:
* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract

Directions:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.