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Kathleen
August 7, 2016
I, through a lack of proper stocking of my pantry and an intense desire to have chocolate chip cookies, have found that the favourite of myself and my friends and family who eat the cookies I couldn't scarf down right away, like a combination of chocolate. My habit of never buying enough chocolate chips has lent to my now steadfast rule of combining different quality/sweetnesses of chocolate together in one batch of cookies. Mixing together a left over dark bar of chocolate (chopped into chunks) with what I haven't consumed of the fancy chocolate chips (Callebaut) and that bag I had somewhere in the back of my cupboard (store brand) really mix delightfully well in a cookie dough to make a bit more complex and satisfying cookie.
It's not for everyones tastes I'm sure but the popularity of my cookies with friends and family increased when I did a poor job stocking my pantry.
It's not for everyones tastes I'm sure but the popularity of my cookies with friends and family increased when I did a poor job stocking my pantry.
Karen S.
September 26, 2015
The best chocolate chips are Guittard. I have tried others and they are not as good. They are the key for great chocolate chip cookies.
Jessica
September 25, 2015
Two kinds of chips and ten tasters is hardly a good analysis! Also, I think the comment from one of the people who preferred the cheaper chips--"more like the cookies I had growing up"--shows that some people were judging not which was a better cookie, but which one tasted like the ones they grew up on, which were, duh, probably made with cheap chips. You might just as well compare Velveeta and a good cheddar . . .. and yes, of course, I use Guittard chips--and they helped me win 11 ribbons at the State Fair last month!
Andy H.
September 22, 2015
Some of the store brands have allergy lists on them (Peanuts) whereas the major brands do not. Specifically Chips Ahoy. My store brand, Giant, has an allergy warning on them.
MRubenzahl
September 19, 2015
Tsk. I love food52 but this article is lazy. It aims to test store vs pricey brands but, "For the sake of simplicity, I only tested two brands of chocolate chips..."
Two? Really?!?!?!
For what it's worth, Ghiradelli 60% cacao is my brand; Guittard is my other favorite.
Two? Really?!?!?!
For what it's worth, Ghiradelli 60% cacao is my brand; Guittard is my other favorite.
Smaug
September 17, 2015
Guittard all the way. They make an extra dark version too, not as easily found, that is particularly good. No surprise on the cookie test; in this type of test, sweeter, fattier, often saltier- which play on some of our ancestral tendencies that evolution has missed, will generally win out. That's why professional cooking, which relies almost entirely on first impressions, leans on these things so heavily. Similarly, in side to side tests, louder music, brighter colors etc. will generally prevail in the absence of other differences.
PW
September 16, 2015
Can we be told the main ingredient differences, if any, in these two types of chips as well? I'm mainly interested in whether the cheaper chips tested were vegetable oil chips or cocoa butter.
Sandra R.
September 16, 2015
I am in the high use category. And I order about ten bags of the mini-chips bittersweet from King Arthur's Flour every February (cold is essential for good shipping conditions). And I usually get some full size bittersweet. And some full size extra bittersweet. The mini-chips distribute more evenly, and allow better slicing for refrigerator cookies or frozen dough.
Kaja1105
September 16, 2015
I like Guittard too, and sometimes I can find them on sale for around $3.00 a bag. Trader Joe's sells a decent store brand chip that doesn't have any bad ingredients as far as I can recall.
ChefJune
September 16, 2015
That's a great test, AntoniaJames. I think you should do that. :)
I want to make those chocolate cookies...
I want to make those chocolate cookies...
AntoniaJames
September 16, 2015
I would love to see a taste test with dipped cookies (biscotti, shortbread) using the two kinds of chips.
(Hmmm. Maybe I should put that on my to-do list. Would be a fun way to end a casual dinner party, don't you think?)
Great article, Catherine. Cheers.
;o)
(Hmmm. Maybe I should put that on my to-do list. Would be a fun way to end a casual dinner party, don't you think?)
Great article, Catherine. Cheers.
;o)
ChefJune
September 16, 2015
Interesting test. My problem with "store brand" and even some name brand chocolate chips is that they contain a whole lot of wax. I really prefer to cut chip-sized chunks of a good semi- or bittersweet chocolate. That definitely eliminates the wax and gives an incredible toothsomeness. However, since Guittard chips are now quite widely available, I've pretty much stopped chopping chocolate for chips. However, their chips are considerably more than $3.49 a bag. The Akoma chips currently on my shelf are %6.99 for 16 ounces. But a girl's gotta do what a girl's gotta do! :)
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