Forget Chocolate Bars: Baking With Chips Is Often Better
The New York Times
It’s not just nostalgia. Those bagged chips can lead to better-tasting desserts, Genevieve Ko explains.
It took two months for Claudia Martínez, the executive pastry chef at Miller Union in Atlanta, to perfect her salted chocolate-chip cookie recipe. For the morsels, she ended up using a high-end chocolate — Lactée Barry Equilibre from the French chocolate company Cacao Barry — and was happy with her results. But when she tried some cookies that her regulars had made for her as gifts, she thought they tasted “way better” than her own.
They were baked with Toll House chocolate chips.
“As pastry chefs, we’re always trying to use the fanciest chocolates,” said Ms. Martínez, 29. “Sometimes, people just want that flavor they can recognize.” Including her. Toll House morsels were in her mother’s cookies and in treats made by her childhood babysitter long before she attended culinary school.
