If I had a choice: no chocolate chips. I chop up a dark chocolate bar into chunks, and use that. The varying size chunks and dust distribute through the cookie creating varying flavor and texture.
(before watching) I feel like the best chocolate chip cookie doughs tend to have a _ton_ of sugar in them already, so I go for a good quality bittersweet chocolate so I can enjoy all the flavors without getting blown out by "OMG SUGAR". (after watching) Awwww yeah. I used to live in San Leandro, and I got so hungry when the Ghirardelli factory started roasting cacao beans.
It sure works in a "good enough for me" ganache recipe: splash some cream on a handful of them in a bowl and have "chef mike" heat them up for like 20-30 seconds.
Ghirardelli (60%) is my choice among offers in my area. Hershey and Nestle are the garbage swept off the floor when they're finished making something edible. I'd love it if Ethel M made chips, but they'd be good for only a week, because they don't use preservatives. I use way more chocky chips than the recipe calls for. The cookie is just the delivery system.
@@Joanna.From.Canada Costco apparently decided to switch to stocking Nestle Toll House, something happened with the old supplier but not sure of the details.
I'm in Europe and it's hard to find chocolate chips. Often we just break up a chocolate bar to make chunks. A few years back I discovered callebaut chocolate chips and they are amazing. Unfortunately not many stores sell them so not to easy to get.
I think Julia needs to talk to someone - She had to drink plain olive oil and completely missed out on the chocolate chip cookies! Lucky for Ashley though! Many of these brands are not available in Canada, but I've had good luck at an affordable price with Kirkland Signature 51% Cacao chips though, but they are sold out this year.
I love the Ghirardelli chocolate chips; I have been buying them for years. Not everyone wants cookies made with dark chocolate and I feel like semi-sweet is its own category that deserves to be evaluated apart from dark chocolate. A preference for dark chocolate or a different type is completely subjective and it doesn’t mean that a chocolate with less cacao is a bad product or won’t make great cookies. It just means that these testers didn’t like sweeter chocolate.
I do love Guittard cocoa powder in my hot chocolate, and would love to buy the chips if they were available in my local grocery store. Since they aren’t sold in store at the grocery store near my home I just buy the Ghirardelli ones when they go on sale.
It's kind of funny that the Toll House chips so many of us grew up loving are now so inferior. It's great to see Ashley again. I miss getting new eps of her Today's Recipe series.
Multiple variations per brand, but only one for Callebaut? For the other brands you chose chocolate drops that do melt, but the one from Callebaut is one that doesn't melt and holds its shape with temperatures up to 200 degrees Celsius ( 392 deg. Fahrenheit). Use other drops from Callebaut for your test - these are rich in Belgian chocolate taste. Then again, those bake fest chocolate drops from Callebaut will do fine in Dutch chocolate chip cookies, as they are not soft and foldable (yech!), but through and through crunchy and brittle.
I wish you guys would make a ginger snap cookie. One that has a ginger forward flavour and is crisp/crunchy British biscuit texture. It’s hard to find a recipe that has the right texture. Some people actually like crispy cookies that are dunk able.
So the gingersnap recipe they featured on ATK TV about a dozen years ago (about a year and a half after it appeared in their Cook's Illustrated magazine) doesn’t fit the bill?
It would be very helpful if you guys would include Costco's house brand products in your reviews. Some of them, like their Italian olive oil, are very good. Others miss the mark.
I just ordered Ghirardelli chocolate chips and I looked to see when my order is being delivered and I realised I ordered milk chocolate chips by mistake. 🤦🏼♀️😂
I was being fed Walmart ad overlays on this video and had to laugh. $116.98 for the Guittard chocolate per bag. $98 and some change for the King Arthur. Mid $70’s for Ghirardelli. So laughably bad ‘smart’ advertising by RUclips / Walmart.
My wife and I are super confused about your choices ar the end. The 63% Guittard neither of you seemed to enjoy, and said they were trying too hard to be good chocolate, and even commented that the 40% range semi-sweets were so much better. But then at the end, you stated the extra dark Guitrard 63% was your #2 choice behind the definitely amazing Ghirardelli as your #1. Are we misunderstanding something, or did ya'll make a mistake?
What Lisa and Ashley are doing here is a “taste test” for RUclips. Their reactions have nothing to do with the findings of ATK's actual taste test of chocolate chips and morsels so any discrepancies you’re seeing are their personal opinions. They even said as much. (7:26-7:44)
Lisa is one of the executive editors of the ATK Reviews team and the author of this taste test. Jack was, at one time, more involved with taste tests and equipment reviews and even developed the odd recipe, but that was ages ago. He is now Senior Content Advisor for ATK - the magazine and cookbook publishing company - who, for a few days a year plays “tasting expert” for their TV shows on PBS. And, just as Lisa and Ashley did in this video, Jack may occasionally inject his personal opinions, but primarily what he says comes from articles, reviews and tastings authored by others.
Agreed. I like the idea of these extended taste tests (far better than the staged limited ones Jack does), but c'mon, a pro editor should have more opinions than "Right!"
I don't enjoy eating dark chocolate, but in combination with something sweet it's the correct choice. When I make chocolate chip cookies I use semi sweet. When 8 make Stracciatella ice cream, I use 70% dark. It's the right balance.
Wish you had tested Lily’s Sugar Free dark chocolate chips. No bad sweeteners, no sugar, delicious, melt perfectly. Something like 80% of USA residents are obese from excess sugar and starch consumption. We good cooks must be able to contribute to a reversal of this tragedy, not perpetuating it.
Good cooks should join the rest of the world preaching the gospel of active lifestyles and moderation, not horrible fake sweeteners and magical diet cookies. Amen.
Why thumbs down when you did not even comment , I am 61 yoa and fairly new to internet. How can you get a thumbs down on no comment or opinion? Makes no sense to me
YES Ghirardelli 60% has been my only chip for several years!
If I had a choice: no chocolate chips. I chop up a dark chocolate bar into chunks, and use that. The varying size chunks and dust distribute through the cookie creating varying flavor and texture.
Same for Stella Parks who wrote Bravetart.
Totally agree. It's much more fun to get one bite with less chocolate, and the next one with more. I never use chips.
A bar/chip mix works too.
This was a most arduous task but we’re grateful you ladies were up for the challenge!
But seriously, this was both interesting and helpful.
Ghirardelli’s is my go to. Also when it comes to hot chocolate and cocoa.
Guittard tastes for me better than Ghirardelli’s, less emulsifiers more notes but can’t go wrong.
Watching this while eating the Ghirardelli 60% chips. 😆
I recently discovered them. Now I’m eating them out of the bag instead of in cookies! 😁
Guittard is my favorite hands down
I wouldn't mind being a chocolate chips taste tester! 🤤
Ghirardelli has one of the better grocery store white chocolates as well.
agreed on the Ghiradelli 60 percent. I use it all the time in recipes I want to have full flavor chocolate without too much sweetness.
(before watching) I feel like the best chocolate chip cookie doughs tend to have a _ton_ of sugar in them already, so I go for a good quality bittersweet chocolate so I can enjoy all the flavors without getting blown out by "OMG SUGAR".
(after watching) Awwww yeah. I used to live in San Leandro, and I got so hungry when the Ghirardelli factory started roasting cacao beans.
We use Ghirardelli 60% for ours! They really are the best!! My husband uses the Toll House recipe but adds a pinch more salt and they are AMAZING!
Ghirardelli 60% is my go to baking chocolate. It also works well in a good ganache recipe.
It sure works in a "good enough for me" ganache recipe: splash some cream on a handful of them in a bowl and have "chef mike" heat them up for like 20-30 seconds.
Two items: 1) I prefer Guittard chocolate; 2) let me know if you need taste testers :)
🤷🏾♀️ I'm going to continue to use Ghirardelli and Callebaut chips!😂
..with Guittard third.👌🏾
Ghirardelli 60% no surprise. It was won a few previous tastings.
Ghirardelli (60%) is my choice among offers in my area. Hershey and Nestle are the garbage swept off the floor when they're finished making something edible. I'd love it if Ethel M made chips, but they'd be good for only a week, because they don't use preservatives.
I use way more chocky chips than the recipe calls for. The cookie is just the delivery system.
Absolutely the Ghirardelli 60%, no contest.
RIP Kirkland Signature Semi-Sweets
Why! Are they discontinued? I was literally just looking these up to see if they have good reviews
@@Joanna.From.Canada Costco apparently decided to switch to stocking Nestle Toll House, something happened with the old supplier but not sure of the details.
I think they’ll be back eventually. I think there was a supply problem. They were excellent.
Australian Costco are selling them (US import)
Ghirardelli 72% chocolate is the best!
I agree with the number one pick. I like Guittard but find the chip size too big.
The winning chips are the only brand I ever buy.
There's 5 or 6 bags of the winner in my pantry, easy choice 😆
Results start at 11:02.
❤
Yeppers, Ghirardelli is all I use - buy in bulk. As for the Nestle's - the only choc chip that tases (to me) chalky.
CCCs are my fav, but I've developed a liking for oatmeal raison over the last few years, too.
Mmm oatmeal raisin...
I like oatmeal chocolate chip. There's something about the texture and not too sweet.
oatmeal chocolate chip cranberry
I love these two ladies!!!
Tough job but somebody's got to do it.
Thank you! 🎄🎄🎄
Not a huge fan of chocolate chips. But nice to know what to pick if someone asks for a cookie with them in it.
I'm in Europe and it's hard to find chocolate chips. Often we just break up a chocolate bar to make chunks. A few years back I discovered callebaut chocolate chips and they are amazing. Unfortunately not many stores sell them so not to easy to get.
72% Ghirardelli hands down. A handful goes good with milk too in a pinch 😉
I think Julia needs to talk to someone - She had to drink plain olive oil and completely missed out on the chocolate chip cookies! Lucky for Ashley though! Many of these brands are not available in Canada, but I've had good luck at an affordable price with Kirkland Signature 51% Cacao chips though, but they are sold out this year.
Thank you so much! I really appreciateppreciate the wide variety of chips you all tested.
Guittard supplies chocolate to California’s See’s Candies.
I want this job!
Guittard is the best and ain't nothing close. Once you switch you wont go back.
I chop up the Pound Plus Belgian chocolate bar from trader Joe's and it's the best I have ever made
I have three bags of the 60% Ghirardelli’s in my pantry right now. It’s the best. 👍
Trader Joe’s has the best chocolate chips and I love the size of the chips!
I love the Ghirardelli chocolate chips; I have been buying them for years. Not everyone wants cookies made with dark chocolate and I feel like semi-sweet is its own category that deserves to be evaluated apart from dark chocolate. A preference for dark chocolate or a different type is completely subjective and it doesn’t mean that a chocolate with less cacao is a bad product or won’t make great cookies. It just means that these testers didn’t like sweeter chocolate.
I do love Guittard cocoa powder in my hot chocolate, and would love to buy the chips if they were available in my local grocery store. Since they aren’t sold in store at the grocery store near my home I just buy the Ghirardelli ones when they go on sale.
Ghirardelli 60% is too BITTER for me!😖 I use Ghirardelli Semisweet.😋
They tend to balance out with a sweet dough
Thank you for the information and subjecting yourselves to such perilous factors on your path to helping us. Great video
Thank you 🙏🏼
Chocolate chunks only way to go !
Aldi’s makes amazing choc chips
Euro Aldi or US Aldi?
@ US
Hah the kind I just bought weren’t tested! Target brand ‘good and gather semi sweet chips’. They’re really good!
It's kind of funny that the Toll House chips so many of us grew up loving are now so inferior. It's great to see Ashley again. I miss getting new eps of her Today's Recipe series.
Funny but not surprising
Multiple variations per brand, but only one for Callebaut? For the other brands you chose chocolate drops that do melt, but the one from Callebaut is one that doesn't melt and holds its shape with temperatures up to 200 degrees Celsius ( 392 deg. Fahrenheit). Use other drops from Callebaut for your test - these are rich in Belgian chocolate taste.
Then again, those bake fest chocolate drops from Callebaut will do fine in Dutch chocolate chip cookies, as they are not soft and foldable (yech!), but through and through crunchy and brittle.
I usually buy stop & shop or bigY brand (sometimes nestle toll house if they are on sale)
Which two could I mix big chip and drop chips
Does anyone find the prices shown at the bottom to be outrageous? Some of them were $100 or more.
Those were bulk packs of 10 or 12 bags.
We use Equal Exchange bittersweet chocolate chips. I don't like anything else.
I wish you guys would make a ginger snap cookie. One that has a ginger forward flavour and is crisp/crunchy British biscuit texture. It’s hard to find a recipe that has the right texture. Some people actually like crispy cookies that are dunk able.
So the gingersnap recipe they featured on ATK TV about a dozen years ago (about a year and a half after it appeared in their Cook's Illustrated magazine) doesn’t fit the bill?
Before seeing video. Anything semi sweet!!! Nestle toll house tells us this!!!!
🤪 well just cut The batter Sugar in 😮HaLf Add 3/4-cup Xtra Choco~ Chips & There's The PERFECT COOKIE, 😅DOLLS
Anyone tried Kirkland brand semi sweet?
💛...most, if not all, store-bought cc cookies have distribution flaws...
No notes, your findings are correct. 🤣
I settled on Callebaut No. 811 54.5% a few years ago.
Ghirardelli 60%, no comparison. Need a 70% 😂
they make a 72%
That affiliate $$ Prices "Are" an 😢Embarrasment 5 - to - $9 for a $2 bag of Chocolate Chips, bye
@@bryanmathew2079 yep $5
Guittard milk chocolate >>>
Were they using the same cookie dough recipe for all of them?
Of course they were. Test kitchen. Always the same recipe just different chocolate chips! R u going to make us all some cookies?🤗
See’s Candies uses Guittard chocolate 🍫 made for them.
I like special dark in certain cookies.
$4.19 at Target. GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips.
Ugh, I have a cold but I want cookies now, lol. I do not like Hershey's chips at all, I like Nestles and Ghirardelli's.
The affiliate links completely obscure the closed captions. Please just link products in the description instead
Why not just add more of the little chips to a cookie to give it more chocolate coverage😊
It would be very helpful if you guys would include Costco's house brand products in your reviews. Some of them, like their Italian olive oil, are very good. Others miss the mark.
I just ordered Ghirardelli chocolate chips and I looked to see when my order is being delivered and I realised I ordered milk chocolate chips by mistake. 🤦🏼♀️😂
I was being fed Walmart ad overlays on this video and had to laugh. $116.98 for the Guittard chocolate per bag. $98 and some change for the King Arthur. Mid $70’s for Ghirardelli. So laughably bad ‘smart’ advertising by RUclips / Walmart.
My wife and I are super confused about your choices ar the end. The 63% Guittard neither of you seemed to enjoy, and said they were trying too hard to be good chocolate, and even commented that the 40% range semi-sweets were so much better. But then at the end, you stated the extra dark Guitrard 63% was your #2 choice behind the definitely amazing Ghirardelli as your #1. Are we misunderstanding something, or did ya'll make a mistake?
What Lisa and Ashley are doing here is a “taste test” for RUclips. Their reactions have nothing to do with the findings of ATK's actual taste test of chocolate chips and morsels so any discrepancies you’re seeing are their personal opinions. They even said as much. (7:26-7:44)
i know Ghirardelli is going to be on top without watching
My fav Ghiradelli 70% not real sweet and very chocolately.
Ghirardelli best hands down. Now add walnuts
I like your striped sweater!
Free luigi
San Francisco wins
Trader Joe’s semi-sweet
the new transitions and amped up editing style is nauseating and migraine inducing
"Hershey's chocolate" is essentially an oxymoron at this point 💩
Thanks for the info… could do without the goofy music between each chocolate opinion.
still boycotting chocolate until a company guarantees their product is free from heavy metals including lead.
I love to eat chocolate while listening to heavy metal
I use Equal Exchange Organic Bittersweet Chocolate Chips, 70% cacao
Guittard is also soy-free, if that's an issue for you. Soy is an endocrine disruptor.
Did Ashley just get back from the beach? While wearing sunglasses.
Home made with hershey's
Women should pull their hair back when working in the kitchen even when it’s just a review. Jack Bishop should have lead this comparison.
Lisa is one of the executive editors of the ATK Reviews team and the author of this taste test. Jack was, at one time, more involved with taste tests and equipment reviews and even developed the odd recipe, but that was ages ago. He is now Senior Content Advisor for ATK - the magazine and cookbook publishing company - who, for a few days a year plays “tasting expert” for their TV shows on PBS. And, just as Lisa and Ashley did in this video, Jack may occasionally inject his personal opinions, but primarily what he says comes from articles, reviews and tastings authored by others.
IMHO: a chocolate chip cookie without nuts (I prefer pecans) is nuts!🤗😂💋
Not a great video. Lisa jabbering on endlessly like a machine gun while Ashley’s responding with one word replies “yep”, “right”. Exhausting…
Agreed. I like the idea of these extended taste tests (far better than the staged limited ones Jack does), but c'mon, a pro editor should have more opinions than "Right!"
Dark chocolate is the worst. If I want something sweet I’m going to eat something sweet. Bitter chocolate? No way. Nasty.
Bro has toddler tastebuds 😭
I don't enjoy eating dark chocolate, but in combination with something sweet it's the correct choice. When I make chocolate chip cookies I use semi sweet. When 8 make Stracciatella ice cream, I use 70% dark. It's the right balance.
Wish you had tested Lily’s Sugar Free dark chocolate chips. No bad sweeteners, no sugar, delicious, melt perfectly.
Something like 80% of USA residents are obese from excess sugar and starch consumption. We good cooks must be able to contribute to a reversal of this tragedy, not perpetuating it.
Good cooks should join the rest of the world preaching the gospel of active lifestyles and moderation, not horrible fake sweeteners and magical diet cookies. Amen.
First
Why thumbs down when you did not even comment , I am 61 yoa and fairly new to internet. How can you get a thumbs down on no comment or opinion? Makes no sense to me