We asked 4 professional bakers to name the best chocolate chips for cookies—and they all picked the same brand

Turns out, bakers have strong opinions about their chocolate chips.

Chocolate chip cookies aren’t exactly hard to bake, but the details matter. For example, the type of chocolate chips you use can affect how evenly they melt or how sweet the final cookie tastes. With so many chocolate chip bags at the grocery store, it’s not always obvious to novice bakers which ones are actually worth buying. 

To establish a reliable starting point, we asked professional bakers which chocolate chips they use and why. Despite differences in baking styles and preferences, all of them named the same brand as their top choice. We also asked them what to look for when shopping for chocolate chips in general, so you can bake with confidence the next time a craving strikes.

Meet the Experts

• Paula Montenegro, baker and founder of Vintage Kitchen Notes
• Heather Janak, baker and founder of Youth Sweets
• Susan Gravatt, baker and founder of Susan Brings Desserts
• Henry Awayan, baker and founder of Whisk Cake Creations

Related: The Foolproof Trick I Always Use to Tell if My Cookies Are Perfectly Baked

What to Look for When Buying Chocolate Chips

Even if you already have a favorite brand, it helps to know what actually separates great chocolate chips from mediocre ones, especially when your go-to option might be sold out. Here are a few details to keep in mind.

Melts Well

Low-quality chocolate chips have trouble melting smoothly. “I look for chips that melt well, which means they’re a higher quality than those that don’t,” says Paula Montenegro, baker and founder of Vintage Kitchen Notes. “They can be melted as a chocolate bar or as chips, and will keep their shape if used for cookies and the like.” One easy way to tell is to melt a small handful of chips in the microwave: If they turn grainy, waxy, or clumpy instead of silky, you’re likely working with chocolate that doesn’t melt well. 

Cost

Unfortunately, high-quality chocolate isn’t cheap, so you may need to be discerning about when you buy it. “When buying chocolate chips, I think about the use case. If I am making something for every day, I’ll go with the affordable option,” says Heather Janak, baker and founder of Youth Sweets. “If I am making something elevated, I go for the splurge.” Save those premium chocolate chips for recipes where chocolate is the star, like classic chocolate chip cookies, ganache, or brownies. Budget-friendly versions work well for banana bread and muffins. 

Freshness

As always, make sure that the expiration date is still valid. For other quality factors, Henry Awayan, baker and founder of Whisk Cake Creations, says to feel the bag to make sure the chocolate chips are still chips and not melted into one piece. Also, take a second to verify that the bag is fully sealed and has no small tears in the packaging. 

Cacao Percentage

Next, pay attention to the cacao percentage when choosing your chocolate chips. “Sometimes you need a 72% dark cacao for a chocolate-forward dessert, and only certain brands go that dark,” Janak says. It’s common to assume that all chocolate chips are interchangeable, but professional bakers make a point of switching up the kinds they use. “Be aware of the type of chocolate chip—semi-sweet, dark, milk, etc.,” Awayan says. “The type of chip you use will affect the final taste of the recipe.” When in doubt, follow the recipe. 

Chip Size

The type of chocolate matters, but the size of each chip also affects the final product. “Beyond brands I know and trust, I pay close attention to chip size,” says Susan Gravatt, baker and founder of Susan Brings Desserts. “Mini chocolate chips, for example, disperse more evenly throughout cookie dough, which means you get chocolate in every bite. Larger chips or chopped chocolate create more dramatic pools and texture, which can be just as appealing depending on the bake.” There’s no right answer here, just whether you prefer even chocolate in every bite or bigger, melty pockets.

Good Taste

All bakers want their chocolate chips to taste great, and this is where a brand’s reputation can really shine. “Ultimately, I’m looking for chocolate that tastes balanced and complements the overall texture and flavor of a dessert,” Gravatt says. Unfortunately, some chocolate chips can taste downright waxy or artificial once baked. “Lower-quality brands’ flavors can be a bit plastic and less rich,” Montenegro adds. 

The Best Chocolate Chip Brand, According to Bakers

When asked for their top chocolate chip brand, all the bakers agreed on Guittard, with Ghirardelli coming in a close second. “Their chocolate chips have great flavor! That’s the main reason I use them,” Montenegro says. “And they pass the melting test explained above. Not all brands do.”

According to professional bakers, the real test is how the chips perform in a traditional cookie. “When I’m craving a classic chocolate chip cookie, my go-to chocolate chip brand is Guittard,” Gravatt says. “I love Guittard for the depth and balance of their chocolate, as well as the variety they offer.”

Beyond flavor, the brand has also demonstrated a broader commitment to quality. For starters, Guittard has a line of products free from many major allergens and sensitizers. “This speaks to their attention to detail and commitment to making high-quality chocolate accessible to bakers with a wide array of dietary needs and preferences,” Gravatt says.

This brand is not just a recent favorite, either. “I’ve been using Guittard Chocolate for over 30 years—from culinary school, to various bakeries that I worked at, and at Whisk Cake Creations,” Awayan says. “What I love about Guittard is the quality and consistency of their chocolate. We know that they have a high-quality control standard, and I always trust their distribution and products.”

However, for bakers without access to wholesale discounts, the price can be a bit steep. “Guittard’s packaging is very chic,” Janak says. “It definitely feels like a splurge, so I really only buy it to use in an elevated dessert that is chocolate-forward vs. something where chocolate is a backseat flavor.”

Favorite Guittard Chip Flavors

Gravatt prefers the extra-dark options, but they also make quality semisweet, milk, white, and even mint chocolate chips. “My personal go-to chip—the extra dark—is also dairy-free,” she says. “That makes it an excellent choice when baking for groups with varying levels of dairy sensitivity, without sacrificing taste or quality.” 

As for size, Guittard carries both baking chips and bars. “Chips are perfect when you’re pulling together a recipe quickly, but the bars are top-notch for chopping,” Gravatt says. But the reliability doesn’t stop there: “I’ve been very satisfied with their Dutch cocoa powder, French vanilla chocolate wafers, and their 63% chocolate chips that we use for our cookies,” Awayan says. When you want your baked goods to feel a little more special, starting with better-quality chocolate chips is an easy win.

Read the original article on Real Simple