Anyone know what the three types of chocolate Stella uses in her "Old-Fashioned Chocolate Chip Cookies"? I have her book as well, and it looks like a white chocolate, a regular milk chocolate, and some sort of brown chocolate? In her book in a slightly different variation, she mentions endangered species and Valrhona, but that's it.
https://www.youtube.com/watch?v=wCYBOOvCY5Y
by Tofu4070
5 Comments
I’ve made them but don’t rember what brands I used. I just gave the percentage ranges to my wife and she got decent quality chocolate at the store. I don’t think it’s critical really, just don’t use Hershey.
Lindt, guiradelli or whatever will work in a pinch, just get the best quality you can easily find.
I honestly just buy a mix of white, dark, and milk chocolate Lindt bars because they’re higher quality than the chocolate chips available at store, but still convenient. They come out fantastic. I’m sure actual high quality chocolate would be even better, but for me would be a diminishing return with cookies at least. I definitely recommend the browned butter variation of her cookie recipe, it is well worth the extra effort.
So I’ve made this cookies too many times to count now.
The key is to get your chocolate from the candy section of your grocery store instead of the baking section. You’ll have more choices that way.
In the past I’ve used Ghirardelli bars, whatever brand Aldi sells and I currently use the Perugina brand since the grocery store by me has the bars on sale like every few months so I stock up then. Just buy a variety of bars so you get the variety of flavor and sweet/bitter notes. The dough recipe is pretty sweet for these cookies because you’re expected to use darker chocolate to offset it.
I’ve made them using the brown butter version and they are amazing. I don’t think it matters which type of chocolate you use as long as it’s not a commercial chocolate chip like Nestle’s Toll House. Chocolate chips won’t melt the same way a chocolate bar does. I typically use Endangered Species (72%) and milk chocolate from local chocolate makers (chopping up leftover solid Easter rabbits/Santas). I think Stella doesn’t specify a brand so that you can pick and choose your favorite combinations.
Not sure, though I cannot recommend using chocolate pistoles/discs enough in cookies. You get a great layer of chocolate within the cookie structure rather than a little pocket.