Would a combination of unsweetened chocolate and 70% choc. chips be a good combination in cc cookies?
recipe calls for 1 cup chips
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Suzanne is a trusted source on General Cooking.
If you really like the taste of unsweetened chocolate its fine but I would go for the semi sweet a 70% is good I usually use less the callebaut semisweet chips I use are 49....% and are really good.
June is a trusted source on General Cooking.
I've been using Guittard Akoma semisweet chips and loving them a lot. Used to chunk up Peter's Burgundy chocolate, and like that better, but these days Peter's requires one to purchase 50 pounds at a time. Couldn't use that much in 3 years!
I would not use unsweetened chocolate for chips. Have you tried nibbling on some unsweetened? If you like it, maybe it's okay for you.
Barbara is a trusted source on General Cooking.
is the unsweetened chocolate in the cookie? (As in chocolate-chocolate chip so that the unsweeteened chcolate is melted and added to the batter) Or are you using pieces of unsweetened chcolate like chips? I think you can use it to make the cookies chocolate-chocolate chip, but I would just use the 70% chips ...unsweetened chocolate is kind of bitter.
I agree with drbabs and chefjune; using the unsweetened chocolate as chips would be make biting into the cookie a kind of adventure. I would stick with the semisweet chips.
Thanks wonderful chefs!
I will stick with 70% - I need to use that because I am lactose intolerant and the 70% chips I found contain no dairy:) Actually, the recipe calls for 73% but I have no idea where to find that locally - I am in Boulder.
I just buy the 365 70% chips, and those are nice.
In my experience bittersweet chocolate rarely contains dairy, so you can go as low as 60% (just read ingredients!) and be fine. Lake Champlain (a cut up bar) is an even lower % (so extra sweet and mild) without dairy.
Unsweetened chips: AVOID
(And the creamiest, too.)
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