Diana B is a trusted home cook.
My personal favorite is Ghirardelli.
Mine, too, especially the 60% Cacao Bittersweet chocolate chips.
I like Guittard 63%...in the red package.
I like Guittard-the super chips in the yellow package.
I'm with cookbookchick -- love the ghirardelli 60%
dinner at ten is a trusted home cook.
I like chopping up a block of chocolate into slivers or chunks and using that instead of chips. You can get a higher quality chocolate than is usually available as chips, and I think is often cheaper. I usually use the Callebaut 60 or 70% bittersweet.
If you want the chip shape, I also like the Guittard "extra dark" 63% chips that Stephanie recommended.
June is a trusted source on General Cooking.
Guittard chips are very good quality, and I often use them. However, I really prefer to make uneven slivers and chunks off a large block of chocolate.
Joanne Chang is the pastry chef/co-owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
If you can get Tcho chips they are excellent. I believe you can get them thru mail order. We use them in many of our cookies!
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