Best type of chocolate to use for chocolate chip cookies?

[nanny599]

Hello everyone,

I am trying to create the ultimate chocolate chip cookie recipe and am wondering what is the best type of chocolate for a chocolate chip cookie.

So far I have been using bars of regular baking chocolate chopped up into chunks and have been impressed with the results. Ive heard good things about using couverture chocolate discs in cookies. has anyone had any experience using these? if so which are the best type to get? There are so many different types listed on the Callebaut website!

Looking forward to your answers and experiences!

 

[J13]

First, I'll answer the question about the chocolate disks: My go-to CCC recipe is Mindy Segal's and it uses disks. You can find it here:

http://www.midwestliving.com/recipe/mindy-segals-chocolate-chip-cookies/

I have tried these cookies using the disks and they are wonderfully chocolatey and rich, but most of the time I just use chocolate chips. These cookies made with the chips are equally wonderful.

As for which disks you should use...where are you located? I go for Guittard and/or Valrhona as they are world-class excellent, and I can find them in certain stores near me (Sur La Table, and a Kitchen Supply store). There are a lot of amazing chocolate companies now, and that means many "bests" out there. You might as well go for chocolate disks that are both excellent and easy to find, rather than something that requires special shipping.

I'd also recommend checking out a kitchen supply store (if there's one in your area) which sells to the public. They usually have big bags of disks made from really good chocolate companies.

All that said, the beauty of Chocolate Chip cookies is that you can use almost any type of "chip" to chocolate them. While a lot of us (maybe the majority?) are into dark chocolate, there are plenty out there that still prefer milk chocolate and/or white chocolate. And some recipes even argue for milk chocolate depending on what you're planning on serving with the cookies. Even with dark chocolate, there is a certain percentage bittersweet that is, well, the sweet spot for chocolate chip cookies—if you go over that, those consuming won't like the cookie, however excellent the chocolate.

Which is to say, maybe you should have a few "ultimate" CCC's. A variety of them to serve up depending on occasion (snack for the family or after a special occasion dinner), on whether they'll be served with coffee or a big glass of milk, and even the time of year (is it winter or summer?). Also whether you're going for a cookie that you can sink your teeth into, or one that's wafer thin and crunchy. There's no reason to limit yourself to one "ultimate" is there?

Look forward to hearing on what you decide to bake up and how it turns out.

 

[Elle]

I say whichever chocolate tastes best to you is the one you should use. If you love the chocolate, you will love your cookies.

 

[Norcalbaker59]

Hello everyone,

I am trying to create the ultimate chocolate chip cookie recipe and am wondering what is the best type of chocolate for a chocolate chip cookie.

So far I have been using bars of regular baking chocolate chopped up into chunks and have been impressed with the results. Ive heard good things about using couverture chocolate discs in cookies. has anyone had any experience using these? if so which are the best type to get? There are so many different types listed on the Callebaut website!

Looking forward to your answers and experiences!

Chocolate is subjective. Personally I prefer dark chocolate; I find milk chocolate too sweet and bland. And chocolate chips, no matter the type of chocolate, are to waxy for my tastes.

Valrhona 70% Guanaja feves is my go to chocolate for most baked goods. Dark chocolate holds it own far better than milk chocolate in baked goods. The Guanaja bittersweetness balances out all the sugar in a chocolate chip cookie. I love the way it melts; the larger chunks form puddles of chocolate in the cookie, while the shaving from chopping melt into the dough.

I use Guittard Chocolate 66% Semisweet chocolate wafers and Callebaut 811 54.5% when baking for those who prefer a sweeter chocolate. Guittard is also easier to temper and hold in temper than Valehona and Calkebaut, so I often use it for coating cookies like biscotti.

 

[Steelman]

For the best chocolate chip cookies, using high-quality chocolate makes a big difference. Covering chocolate discs, like those from Callebaut, are a great choice. Try using their 70% dark chocolate for a rich flavor or their milk chocolate for a sweeter taste. A mix of dark and milk chocolate can also give you a nice balance. Experimenting with different types will help you find your perfect cookie!

 

[Mona]

It sounds like you're already off to a great start with chopped baking chocolate! Switching to couverture chocolate discs could enhance your cookies even more, as they have a higher cocoa butter content and melt beautifully, giving a richer flavor. Callebaut offers several types, and for cookies, their dark, milk, or semisweet discs are excellent choices depending on how sweet or intense you want the chocolate flavor to be. Try a few varieties to see which one best complements your recipe. Happy baking and I hope you find your perfect chocolate match!