I make a chocolate chocolate chunk cookie that discolors around the chocolate chunks when it's cool. Anyone else have this problem? How do I fix it?

Carol Bihn
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4 Comments

Susan W. October 17, 2015
Maybe I misunderstood your question. Does the chocolate discolor or is it the cookie surrounding the chocolate.
 
Susan W. October 17, 2015
I used to make and sell chocolate chunk cookies to several dessert shops. I never had discoloration. I have to think it's the chocolate that you are using? I used Ghirardelli Bittersweet Chunks. Maybe try using a different chunk.
 
Smaug October 17, 2015
If the discoloration is chocolate, it's not really a problem. I believe that commercial chocolate chips are made to be more stable in the oven, so you could switch to those if it bothers you.
 
lapadia October 16, 2015
Hi, that has happened to me a few times, I haven't a quick fix, however, found this link something to ponder: http://humantouchofchemistry.com/why-does-chocolate-turn-grey-sometimes-is-it-still-safe-to-eat.htm
 
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