Finally, the holy grail of the chocolate chip cookie: the chocolate. With so many choices like chips, chunks, and flat baking discs, it might be overwhelming to choose the best kind. This is definitely the most exciting experiment yet, and we won't judge you if you save some extra chocolate to have as a snack while the cookies are baking. 😉 Remember to use the classic Nestlé Toll House cookie formula as your base recipe.
A Note From Our Writer:
You might think that the only thing chocolate adds to a cookie is flavor, but you'd be wrong! Turns out it affects the texture, spread, and even the color of the final cookie. We tested six types of chocolate — some worked out great, and others (ahem — the baking discs) were a complete flop.
What We Learned: As it turns out, chocolate is a key component of not only a cookie's flavor, but its texture and appearance as well. Chopped chocolate made the cookies denser and more fudge-like — and using a chocolate with a higher cocoa percentage helped balance the sweetness.
The Biggest Takeaways: When it comes to picking out which chocolate you should use to make your cookies, keep these things in mind.
1. Chopped chocolate drastically changes the texture of cookies: Not only does chopped chocolate look better, but it significantly improves the texture of the cookies. The small micro-shards melt into the dough and give it a dense and fudge-like texture.
2. Stick to a chocolate with a cocoa percentage of at least 60% to balance the sweetness of the dough: Otherwise your cookie will turn out cloyingly sweet.
3. Chocolate baking discs are overhyped: They are expensive, hard to get, and made the cookies flat. Sorry Jacques Torres, but baking discs are a no from us!
4. Chocolate chips don't fully melt: Due to their slightly waxy texture, chocolate chips remained semi-solid after coming out of the oven. Sure, they melted, but they didn't fully transform into decadent pools of molten chocolate.