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The Essential Chocolate Chip Cookbook: Recipes from the Classic Cookie to Mocha Chip Meringue Cake Paperback – December 13, 2007
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"Elinor Klivans is one of my favorite food writers. I love her recipes and I love her voice, which is that of a reliable, witty friend who lures you in with chocolate. I can never resist her." Nigella Lawson, Food Network host and author of Nigella Bites and Nigella Express
About the Author
Elinor Klivans is a cookbook author from Camden, Maine. Her books include Big Fat Cookies and Cupcakes!.
Kirsten Strecker is a New York-based photographer.
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Top Customer Reviews
the cookbook is beautifully laid out, really lovely and original recipes. every photo is both mouthwatering and beautiful.
our first taste of the recipes was the chococlate chip angel food cake with chocolate marshmallow frosting. Heaven.
This is my first introduction to this author, and I am looking forward to building my sister's library with more of her work.
love it. recommend it.
The first recipe we made was a cinnamon and chips chiffon cake. Unfortunately, the mini-chips sank straight through the batter during baking, stuck to the pan, and then largely stayed behind when the cake was removed, leaving the cake with holes and a thick layer of remaining chocolate chips at the top. We made banana-oatmeal chocolate chip cookies; every person who tried them agreed they would have been better with about half the chips in them.
The real kicker was the cookie dough cheesecake bars, however. In the photo, a full layer of cheesecake filling sits atop a graham-chocolate chip crust. Small blobs of crispy baked chocolate chip cookie dough obscure some of the filling, and lines of chocolate drizzle criss-cross the entire thing. In reality, the crust kept falling apart; the layer of cheesecake was minimal and difficult to taste amongst everything else; the 'cookie dough' was far too abundant and didn't come together as a dough; and if we'd actually included the drizzled chocolate, the result would have tasted overwhelmingly of chocolate. Our guess is that there should have been about twice as much cheesecake filling; the crust perhaps needed a bit more butter; and the cookie dough needed more liquid (a little milk? an egg?) and should have been halved.
The flavors are good, if unbalanced (the chocolate overwhelmed the other flavors in the recipes). The book is beautiful. Unfortunately, not a single recipe we tried came out great, and they tended to have noticeable 'issues.' As much as I love Chronicle cookbooks on the whole, this is not one of their best.
Diane C. Donovan