The Essential Chocolate Chip Cookbook: Recipes from the Classic Cookie to Mocha Chip Meringue Cake
By Elinor Klivans
One of many maximum pleasures of lifestyles is biting right into a hot chocolate chip cookie instantly from the oven. Now think it is Chocolate Chip Bread Pudding or Chocolate Chip Angel Cake with Chocolate Marshmallow Frosting. The crucial Chocolate Chip Cookbook deals forty five recipes that hide the entire dessert bases cookies, muffins, sweets, truffles, brownies, frozen treats, and extra. Chocolate chips saturate those recipes in and out, so there is additionally a advisor to the diversities among those tiny indulgences. utilizing milk, semisweet, bittersweet, and white chocolate, Klivans encourages readers to find their favourite chocolate chip recipes via, in fact, tasting all of them!
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Extra resources for The Essential Chocolate Chip Cookbook: Recipes from the Classic Cookie to Mocha Chip Meringue Cake
Serve chilly. Chocolate Cream Pie Baking the chocolate chip graham cracker crust for a couple of minutes and melting chocolate chips for the filling is the entire cooking required to creating this chocolate pie crowned with vanilla whipped cream. The tender topping, a little more impregnable chocolate filling, and crisp crumb crust make a trio of contrasting textures. bins of graham cracker crumbs are available within the baking component of supermarkets. makes eight servings blending time quarter-hour for crust, filling, and topping baking 325° F for six mins crust 1 cup (about three⅓ oz.) graham cracker crumbs ½ teaspoon floor cinnamon five tablespoons unsalted butter, melted ½ cup (3 oz) miniature semisweet chocolate chips filling 1¾ cups heavy whipping cream 1½ cups (about eight½ oz.) bittersweet chocolate chips 1 teaspoon speedy espresso powder, dissolved in 2 teaspoons scorching water 6 tablespoons (¾ stick) unsalted butter, at room temperature ¾ cup powdered sugar 1 teaspoon vanilla extract topping 1 cup chilly heavy whipping cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract Make the crust. place a rack in the midst of the oven. Preheat the oven to 325° F. Butter a 9-inch pie pan. In a medium bowl, stir jointly the graham cracker crumbs and cinnamon. combine within the melted butter till the crumbs are frivolously moistened. combine within the chocolate chips. Press the crust mix flippantly over the ground and up the edges of the pie pan. Bake for six mins. allow the crust cool to room temperature, approximately forty five mins. Make the filling. In a medium saucepan, warmth ¾ cup of the cream and the chocolate chips over low warmth, stirring often, till the chocolate chips soften and the aggregate is soft. Stir within the dissolved espresso, get rid of from the warmth, and put aside to chill until eventually tepid. In a wide bowl, utilizing an electrical mixer on medium pace, beat the butter, powdered sugar, and vanilla till gentle, approximately 1 minute. On low velocity, beat within the chocolate blend until eventually mixed. hide and refrigerate for 10 mins to chill and thicken somewhat. In a wide fresh bowl, utilizing the electrical mixer on medium-high pace, beat the remainder 1 cup cream until eventually tender peaks shape. Use a rubber spatula to fold the whipped cream into the cooled chocolate combination. utilizing the spatula, unfold the chocolate filling calmly within the cooled crust. Make the topping. In a wide bowl, utilizing fresh beaters, beat the cream, powdered sugar, and vanilla on medium-high velocity till company peaks shape. Use a skinny steel spatula to unfold the whipped cream over the filling. hide the pie rigorously and refrigerate for no less than 2 hours to company the filling additional, or so long as in a single day. Serve chilly. Pecan Chocolate Chip Pie My husband, Jeff, isn't in general a pecan pie lover, yet this pecan pie is the exception. probably it's the not-sweet-at-all cream cheese crust, possibly it's the addition of bittersweet chocolate chips, probably it really is that elusive flavor of maple syrup within the filling, or even it really is that this pie is simply first-class. makes eight servings blending time 20 mins for crust and filling baking four hundred° F for 10 mins, then 350°F for approximately 28 mins crust 1 cup unbleached all-purpose flour 1 tablespoon sugar ¼ teaspoon salt ½ cup (1 stick) unsalted butter, at room temperature three oz chilly cream cheese, minimize into three items filling three huge eggs ½ cup granulated sugar ½ cup natural maple syrup ¼ cup (½ stick) unsalted butter, melted ¼ teaspoon salt 1 teaspoon vanilla extract 1½ cups (6 oz.) coarsely chopped pecans 1 cup (5¾ oz) bittersweet chocolate chips Vanilla ice cream for serving (optional) Make the crust.