I asked 4 experts to name the best chocolate chips – they all said the same thing

Chocolate chips are the unknown hero of my cooking cabinet. A real utility product, they are there for me when I need fast, soft and post-dinner treat. They have raised countless family brunches, they were the bridge pot of my children thanks to the potting of pot, and they helped me keep my pot with filled cookie.

As a self -proclaimed costco girl, I have always been partial to the Kirkland brand. Costco chocolate chocolate bag was gigantic (I'm talking about 4 1/2 pounds!), I appreciated the flavor of the semi-suckled variety, and about $ 10.99, the price was difficult to beat.

Unfortunately, all the good things should end, and the Kirkland tokens have been interrupted. Without named names, the replacement of my local warehouse leaves a lot to be desired, so I'm on the market for a new “House” chocolate nugget since.

I decided to reach out to some of my favorite bakers to get their advice on the best chocolate chips for daily use.

The 4 pastry experts I asked for:

• Megan Splawn: Culinary writer, publisher, trained baker, recipe developer and co-host of the podcast did not just nourish you
• Jessie Sheehan: Author of four cooking books, including Newg Savual salted, cheese, cheese, herbaceous, crisp
• Laura Kasavan: Creator of cooking blogs all candies
• Kristie Pryor: Recipe developer, photographer and creator of Sweet & Simple Kitchen

The qualities that make the best chocolate chips

Let's be honest: it is difficult to be too demanding when entering a hot CCC. For this reason, the flavor of a chocolate nugget directly out of the bag is more important than the taste once you appreciate it in a cookie ooey-gooey.

An unsuccessful chocolate nugget should have a rich chocolate flavor and a creamy finish. In a lower quality chip, you don't get much in terms of deep cocoa notes, and the finish tends to be more wax. Due to the additives used to make them, the lower quality brands do not always melt well either. When cooked, a chocolate nugget should blend into an irresistible puddle without running everywhere.

The best chocolate chips, according to the pros

For a chip with the superior taste, the texture and the performance, the four bakers with which I spoke have a clear favorite: the cooking fries of semi-suckled chocolate of Ghirardelli. “They just have the best flavor and chocolate texture of any chip that I tried. They seem to melt more gently for brownies and cakes, while keeping a soft and creamy texture in things like chocolate chip cookies, “explains Splawn. Although it is partial with semi-sucked, it also reaches milk and dark chocolate chips for certain cooking projects.

Sheehan Prix The flavor of Ghirardelli freshly out of the bag and the puddles worthy of Instagram that they form when cooked. Like Splawn, she likes the best semi-sucked. “Not only are they wonderful in my chocolate chip cookies, but they are also extremely glue. The fries have the purest flavors and melt beautifully,” she said

Kasavan likes the way they highlight other flavors in a cookie. “They are rich with a beautiful balanced cocoa flavor, not too bitter or too sweet. I particularly like them in cookies with chocolate chips because they blend into and sticky and creamy puddles that really improve all other flavors in the cookie: butter, brown sugar, vanilla. I keep some hidden bags in my panoramic at any time!

“I really find that Ghirardelli chips are less waxy,” says Pryor. It also prices their high cocoa content. “I prefer darker chocolate because it reduces softness and gives a richer depth of flavor that is more toasted and really chocolatey rather than simple.”

“Although they are generally a little more expensive than other grocery brands, the quality is worth it,” concludes Splawn. It is true that, although they are not the most expensive I have seen, the Ghirardelli fleas work slightly more than the standard store brand. I found that the best price is in Walmart, and now every time I see them on sale, I plan to store!