Chocolate for melting on top

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I have tried wafers, quality chocolate and can’t get it to melt like this pic shows - would it be under the broiler at the end ? I don’t want to do that as worried the cookie will get too brown/burnt. There has to be a type of chocolate that will melt nicely like that while baking - any suggestions ?
 

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I have tried wafers, quality chocolate and can’t get it to melt like this pic shows - would it be under the broiler at the end ? I don’t want to do that as worried the cookie will get too brown/burnt. There has to be a type of chocolate that will melt nicely like that while baking - any suggestions ?
1) Those chunks of chocolate were strategically placed on top of the dough balls before baking. That was done to ensure chocolate was visible for the photos. You do not want to serve anyone a cookie like that. The chocolate is going to make a mess all over their hands and teeth. You also cannot package/store cookies like that without smearing the chocolate everywhere.

2) Valrhona and Callebaut are the best to melt into the dough.

5624056F-DF07-41B6-BE91-32AE5049914E.jpeg


CAE4330A-597C-46A6-9817-09C6438B4521.jpeg
 

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