Ready for Dessert Note: Using Chopped Chocolate

chocolate chip cookies

Am glad to hear, and read, that many of you are enjoying the Chocolate Chip Cookies from Ready for Dessert.

Just a quick note that the recipe (page 188) calls for adding “…bittersweet or semisweet chocolate, coarsely chopped.” They should resemble these.

I prefer hand-chopped chocolate since the chunks melt nicely in the cookies, and folks should add all the chocolate—including the tiny bits and chocolate dust, in addition to the larger pieces of chocolate, which add to the color and flavor of the cookies and gives these Chocolate Chip Cookies their wonderfully chewy texture.




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  • May 1, 2010 2:36am

    after a deadline of mine is met in 2 weeks, any guesses as to the first thing i’m baking ?! totally can’t wait. there’s nothing i love more than chocolate chip cookies. have a great weekend david.

  • May 1, 2010 2:51am

    But the tiny bits and chocolate dust are the cook’s treats! :P

  • May 1, 2010 4:23am

    ok, so the video of you making these was definitely a great pitch for the cookies – after it was first posted i was scouring the web for the recipe – since i can’t buy the book here in switzerland yet (did you know there are ‘david lebovitz chocolate chip cookie’ recipes / blog posts from, like, 2005?! anyway…) now i’m looking at this photo and thinking these cookies would be perfect with my cup of coffee. mmm, i’m ready for dessert with breakfast! :)

  • May 1, 2010 5:07am

    Erin> I think you can buy David’s book via, they deliver for free in a lot of countries around the world. (I allow myself to post the link because I found it via David’s recommendations in another post, and because I’ve ordered some books from them several times, always with success).

  • Mrs Redboots
    May 1, 2010 7:09am

    Thank you, David. Your books are on my Amazon wish-list….. and will be drawn to people’s attention before my birthday next month!

    By the way, you said in a recent post that you were nearly out of chocolate chips – are you not coming over to the UK for a food bloggers’ conference, or was that cancelled? Only they are easily available in any supermarket here, if you needed to stock up. The better supermarkets also have ready-chopped chocolate!

  • May 1, 2010 7:44am

    Erin: Yes, as Krysalia noted, my books are available for international readers from Book Depository. They normally discount books and offer free shipping.

    Mrs Redboots: I am going to be in Rome leading a gelato tour during that time period, so won’t be able to make it to the UK.

  • May 1, 2010 11:49am

    Thanks for the tip! Looking forward to trying the recipe.

  • Jen
    May 1, 2010 5:22pm

    We love these cookies because: toasted pecans are better than raw; handcut chocolate adds more character than uniform chocolate drops, the granulated sugar adds a pleasant texture to the cookie dough and they taste fantastic. I baked 2 of the tubes the next day and baked the remaining tubes a week later. Its a great feeling having some dough tubes waiting in the fridge or freezer. :)

  • Kathy
    May 1, 2010 5:34pm

    You are amazing! We enjoyed your Fresh Ginger Cake for my son’s birthday with a side of blood orange sorbet. This filled our need for a non-dairy fête beautifully! Thank you, David. Great book.

  • Heidi
    May 1, 2010 9:27pm

    David, do you have any tricks for controlling the static that seems to arise when I chop chocolate and scatters the littlest pieces all over my kitchen?

  • susan in ca :)
    May 2, 2010 2:55am

    David, you ruined my diet with this cookie recipe :) They are SO addictive!!!!! I do declare this is the best chocolate chip cookie recipe I have come across so thank you!

  • May 2, 2010 5:44am

    ok, so i showed my husband the cookie video last night and he was on board in a second. no convincing necessary. and then we followed the recipe i found online at seriouseats…awesome recipe + joint effort in the kitchen = success! :) delicious!

    krysalia and david – THANK YOU for the book depository recommendation. i’m taking a peek now – how did i not know about this place? free shipping, i can hardly contain myself! :)

  • May 2, 2010 10:48am

    That picture is making me so hungry!

  • May 2, 2010 1:17pm

    Thank you for showing the size of the chopped chocolate. I made your flourless chocolate cake and was not sure if I should chop the chocolate the same as I did for that one. Can’t wait to make these cookies, once I buy the book. Also, can you suggest a way to chop chocolate that doesn’t destroy my hands? They were so sore from bearing down on the knife, but perhaps this is a knife issue and not a technique problem?

  • A question on the cookies, David – my son is nut allergic – can I sub more chocolate for the nuts in the recipe? Or just leave them out altogether? Thanks…

  • soo
    May 2, 2010 8:00pm

    Making the Chocolate Crack cookies as we speak! I sense deliciousness coming…

  • May 4, 2010 4:21am

    I am with you more than 100%, David. While chocolate chip anything isn’t a frequent flier recipe here at Casa Giuditta, when I use them they are chopped real chocolate and not those waxy things that can barely be born. I think last time I looked in the USA they didn’t call them chocolate abything any more, right?

    I can’t always find Valrhona nowadays, but at least I can always find minimum 65% chocolate and a sharp knife.

  • adrian
    May 4, 2010 4:56am

    I have a question and was wondering whether you might be able to help me out. I came across the recipe for Alice Medrich’s Cocoa Brownies on Luisa’s “The Wednesday Chef” blog and am thinking about replacing the butter in it with cocoa butter. I asked Luisa whether this would work and she said she didn’t know. Is it all right if I ask you? Do you know an answer?
    Thanks much,

  • TorontoSarah
    May 4, 2010 12:26pm

    This wil be the fate of that giant dark chocolate squirrel (I wish I was kidding about the squirrel) that I received at Easter. He’s already been chopped and is in a sealed container. The thought of gnawing on a giant squirrel has no appeal to me.

    On another note we made the lime marshmallow pie last week, my 6 year old worked on every detail (except the oven and sugar) and we loved every bite. (The extra crumbs are fantastic sprinkled on the tartness of chopped kiwi). A few days ago he declared that we should remake the pie with a chocolate filling to create the ultimate smore pie! Thank you for inspiring the creativity and kids in us all.

  • Christine
    May 8, 2010 3:25am

    Dear David,

    I’ve just made Robert’s Absolute Best Brownies from your book. What’s the height of the brownies supposed to be? Mine seem rather short. I was wondering if anything went wrong. Thanks for your help.

    Christine from Singapore

    They’re not tall brownies, but they are squat and fudgy, just like Robert liked them. And me too! : ) -dl

  • Christine
    May 8, 2010 4:00am

    Ooo then I should be on the right track. I will try using 72% chocolate instead of 55% in future. Mine turned out lighter compared to the ones in your book.

    I can’t wait for them to cool properly. They smell divine. Thanks for writing this book!

    =) Christine from Singapore

  • May 8, 2010 1:43pm

    They look so good! IF I fly to Paris will you make these for me?!

  • Tara Ballarotto
    May 12, 2010 9:50am

    David- I live in Paris what is the best chocolate I can use for this recipe? Where do I buy it?