There is a difference between chips and wafers and it is important to know the difference. Thankfully Guittard, who I partnered with to create this series, make a chocolate chip that is nothing but chocolate, pure and simple. This style of ‘chocolate’ (not sure chocolate made with vegetable fat can actually be legally called chocolate) is the stuff I have told you to avoid because it doesn’t melt, has a waxy taste and just work properly when it comes to baking. Over the past eight years of working in food the only chocolate chips I have had easy access to were low quality chocolate, bulked out with vegetable oil, im talking cheap supermarket chocolate chips. Should I use chips or wafers, the chocolate style I was testing throughout this process? I expected this to be an easy choice, going with my bias and regular use of the wafers but the chips make a wonderful cookie too and I think this comes down to exposure to bad chocolate chips in the past. When it comes to chocolate I was surprisingly stuck over my choice. All of these elements are subjective but they are what I look for in my perfect cookie. It has crisp edges but a soft and ever so slightly chewy centre, a lot of chocolate, a good balance of sweet and salty and dough that has a good flavour of its own. Now I should probably say there is no such thing as the one perfect recipe, this just happens to be my personal favourite recipe as it has everything I love in a chocolate chip cookie. For my final recipe, my ‘ultimate’ if you want, I thought I would take these elements, smoosh them together and see if I could make the perfect chocolate chip cookie recipe. Each of the test recipes were delicious and I would definitely make them all again, but in each recipe there was that perfect something that I loved. After three weeks and five of the most popular recipes around it is time for me to put my money where my mouth is and give you my perfect chocolate chip cookie recipe.
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