Which chocolate chips do you prefer?

[Anonymous]

I like dark chocolate, so have bought Ghirardelli, but they are bigger and more melty (even after cooling) than I like.

Other good brands? And if it's something less common, where do you purchase?

[Anonymous]

I was going to reply Ghirardelli bittersweet, so perhaps we have different tastes! I would love an even darker chocolate chip but haven't seen any.

[Anonymous]

Yeah, the darker the better.

[Anonymous]

I buy bags from see’s.

[Anonymous]

I really like Guittard. Strangely I’ve only been able to find them at Safeway.

[Anonymous]

My favorite is Callebaut callets, but they are really high cocoa butter and will definitely be melty.

If you don’t want them to be melty while the cookies are warm, look for “baking chips” with a non-cocoa butter fat.

If you use real chocolate chips, they won’t be “tempered” any more after you bake them. Tempering has to do with the way the fat crystallizes. Tempered chocolate solidifies quickly and is shiny and snappy. Your chips in the cookie will stay soft a lot longer and will stay softer than they were originally.

Using a chip with a different fat avoids that. It’s usually palm oil I think and it will just go back to how it was when it cools. That’s how “candy melts” and things like that work too.

[Anonymous]

Anonymous wrote:I really like Guittard. Strangely I’ve only been able to find them at Safeway.

These are my favorite. I also buy at Safeway.

[Anonymous]

Guittard is also at Whole Foods, is my favorite

[Anonymous]

Guittard also! But I do like the bar of Ghirardelli and I sometimes chop it up instead of using chips.

[Anonymous]

I sometimes chop of the TJ pound bar and use that. It’s yummy.

[Anonymous]

Thanks, all , I’ll make a trip to Safeway for Guittard.

I like the taste of Ghirardelli dark, but I wish they were a bit smaller. And weirdly, they stay melty for me even after the cookies have cooled. Which is okay with me, but messy with kids!

[Anonymous]

Anonymous wrote:I like dark chocolate, so have bought Ghirardelli, but they are bigger and more melty (even after cooling) than I like.

Other good brands? And if it's something less common, where do you purchase?

I like dark chocolate to eat -- but in cookies, I think they taste too bitter or just slightly off if you only use dark chips. I think semi-sweet is best balance for cookies.