The Essential Chocolate Chip Cookbook recipes from the classic cookie to mocha chip meringue cake by Elinor Klivans photographs by Kirsten Strecker To Jeff, my best friend forever To the memory of our friend Larry Levitan, who lived his life to the fullest Acknowledgments Judith Weber, my agent, who makes it happen. A giant thank-you to the brilliant publishing team at Chronicle Books, especially Bill LeBlond, my editor, who is a great pleasure to work with, and Amy Treadwell, associate editor, who takes the absolute best care of my books. Bill and Amy make writing my books such fun. Kirsten Strecker, photographer, whose photos understand and illustrate the appeal and the fun of these desserts. Prop stylist Megan Hedgpeth and food stylist Susan Sugarmann, who took such care to make my desserts look exactly right. Judith Sutton, copy editor, who understands just what I am trying to say and makes it clear. My husband, Jeff, the chief taster, who always knows how to make it better. My daughter, Laura, the encourager, and my son-in-law, Michael, the listener. My son, Peter, and my daughter-in-law, Kate, who bake and cook together and truly enjoy chocolate and the chips. My grandchildren, Charlie, Madison, Max, Sadie, and Kip, who are already baking and decorating with chips. My mother, who baked my first chocolate chip cookie, and my father, who scoops the ice cream to go with the chocolate chip desserts. Thank you to the chocolate chip testers who tested so many recipes: Jennifer Goldsmith, Melissa McDaniel, Rachel Ossakow, Dawn Ryan, Louise Shames, Kate Steinheimer, and Laura Williams. A big thank-you to my circle of supporters and encouragers: Melanie Barnard, Flo Braker, Sue Chase, Susan Dunning, Natalie Dworken, Carole and Woody Emanuel, Barbara Fairchild, Rosalee and Chris Glass, Karen and Michael Good, Kat and Howard Grossman, Helen and Reg Hall, Carolyn and Ted Hoffman, Pam Jensen and Stephen Ross, Kristine Kidd, Alice and Norman Klivans, Susan Lasky, Robert Laurence, Rosie Levitan, Gordon Paine, Joan and Graham Phaup, Janet and Alan Roberts, Louise and Erv Shames, Barbara and Max Steinheimer, Kathy Stiefel, Elaine and Wil Wolfson, and Jeffrey Young. Contents Dedication Acknowledgments Introduction All About Chocolate Chips Notes on Equipment and Ingredients Mixing, Baking, and Storing Tips Chocolate Chip Cookies and Candies Kitchen-Sink Chocolate Chip Cookies Chock-Full Of Chocolate Chip Cookies Banana-Oatmeal Chocolate Chip Cookies ChocolateChip-Filled Melting Moments Chocolate–Chocolate Chip Butter Wafers Toffee Chip Snickerdoodles Chocolate Chip Truffles Swiss Fitness Bark Chocolate Chip Brownies, Bars, Muffins, and a Tea Loaf Chocolate Chip Fudge Brownies with Dark and White Drizzle Brownies for a Crowd Butterscotch and Fudge Brownie Bars Chocolate Chip Zucchini Muffins Coffee and White Chocolate Chip Blondies Chocolate Chip Cookie Dough Cheesecake Bars Orange, Cherry, and Chocolate Chip Tea Loaf Chocolate Chip Pies, Tarts, and Puddings Banana Cream Pie with Graham Cracker Crunch Chocolate Cream Pie Pecan Chocolate Chip Pie Chocolate Chip Bread Pudding Chocolate Chip Cookie and Cream Tart Hazelnut and Chocolate Chip Tart Layered Mocha Mousse Chocolate Chip Cakes without Frosting Raspberry and Chocolate Chip Crumbs Cake Rhubarb and White Chocolate Chip Buckle Lemon and Chocolate Chip Loaf Cake Cinnamon and Chips Chiffon Cake Chocolate Chip–Crumb Pound Cake Strawberry and White Chocolate Chip Cheesecake In-The-Chips Marble Cake Hot Chocolate Chip Brownie Sundae Cake Chocolate Chip Cakes with Frosting and/or Fillings Pumpkin Chocolate Chip Cake with Cream Cheese Frosting Chocolate Chip Gingerbread Chocolate Chip Cupcakes with Thick Fudge Frosting Chocolate-Banana Whipped Cream Trifle Chocolate-Covered Chocolate Chip Cake Chocolate Chip Angel Cake with Chocolate Marshmallow Frosting Mocha Chip Meringue Cake Chocolate–Chocolate Chip Layer Cake with Chocolate Frosting Orange Chocolate Chip Bundt Cake Chocolate Chip Ice Cream Desserts Girdle-Buster Ice Cream Pie Chocolate Chip Cookie Crunch and Peppermint Ice Cream Loaf Caramel Fudge Sundaes Two-Bite-Size Milk Chocolate Chip–Oatmeal Cookie Ice Cream Sandwiches Chocolate Chip Cookie–Cookie Dough Ice Cream Bombe Mail-Order Sources Index Table Of Equivalents About The Author Copyright Introduction Ever since I tasted my first chocolate chip cookie, baked by my mother, I have been hooked on chocolate chips and any dessert that includes them. That chocolate chip cookie was the beginning of a lifetime spent preparing for this book. I have never tired of that original cookie, and I am always on the lookout for new ideas and creative ways to use chocolate chips. Check out the supermarket baking section and you will notice that the chocolate chip selection expands every year. There are a lot of other chocolate chip fans out there. It is no surprise that so many of us love chocolate chips and chocolate chip desserts. A recipe that calls for a package of chips immediately seems familiar, comfortable, and doable. There are semisweet, bittersweet, milk, and white chocolate chips in various sizes that melt easily and eliminate having to chop chocolate. Chocolate chip ideas continue to spring forth. I use them in bars, cakes, pies, sauces, frostings, puddings, and muffins. Chocolate chips can add nuggets of chocolate to every bite of a chocolate cake, cheesecake bar, or crisp meringue. Melted or soft chocolate chips add a rich flavor to frostings, glazes, mousse, chocolate cream pie, and a hot brownie sundae cake. They make desserts better. When my agent, Judith Weber, said, “You are going to enjoy writing this book,” she knew what she was talking about. I enjoyed every bite of testing (too much sometimes) and writing about a baking ingredient that I enjoy so much. From the Kitchen-Sink Chocolate Chip Cookies to the Chocolate Chip Cookie–Cookie Dough Ice Cream Bombe, this has been a sweet labor of chocolate chip love.