To keep things scientific, the tasting was blind, meaning the panelists did not know which chip was which. They ate the chips plain and baked in cookies, then rated them for chocolate flavor and texture.
Some of the panelists could detect their favorite chip a mile off, while others wouldn't have recognized what they thought was their favorite if it came up to them and said, "Hello, my name is Toll House."
Guittard was the morsel that ultimately reigned supreme among the eight panelists. It garnered a new respect from die-hard bakers in the group who never thought they would switch allegiance.
CHIP CHART
Eight panelists rated chips for flavor, texture and performance in a cookie. Here's how these chips, which all come in 12-ounce bags, stacked up on a scale of 1 to 5, with 5 being best.
- Guittard Real Semisweet Chocolate Chips
The hands-down favorite. These chips drew raves for their full-bodied chocolate flavor and creamy, smooth texture that carried over from chip to baked cookies. Cost: About $3.50. Rating: 4.
- Nestle Toll House Semi-Sweet Chocolate Morsels
Some reviewers spotted this chip for its "classic, universal taste," but most agreed its flavor was too sweet or got lost in the cookies. Raw, the chips were "powdery," but many agreed the chocolate melted OK in cookies. Cost: About $3.70. Rating: 3.
- Hershey's Semi-Sweet Chocolate Chips
It doesn't bode well when a reviewer says "stale." The chips' consistency and texture - raw and baked - fared better than the actual flavor. A couple of tasters detected hints of mint that carried through from chip to cookie. Cost: About $3.50. Rating: 2 1/2.
- Ghirardelli Semi-Sweet Chocolate Chips
Although Ghirardelli tied with Hershey's, reviewers had more praise for this Bay Area chip. "Rich chocolate flavor," wrote one. "Classic chocolate flavor with fruity notes," observed another. Cost: About $4. Rating: 2 1/2.
- O Organic Semi-Sweet Chocolate Chips
"Hated it!" one reviewer sang out. Ironically, this chip was the only one that was dubbed "artificial" tasting. The texture of the chips was deemed waxy by some, but had "no snap" in cookies. Cost: $2.49. Rating: 2
MARTHA STEWART'S CHOCOLATE CHIP COOKIES
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (12-ounce) bag semisweet chocolate chips
Yields 2 dozen cookies.
Heat oven to 375 F. Line several baking sheets with parchment paper and set aside.
Combine butter and both sugars in bowl of electric mixer fitted with paddle attachment, and beat until light and fluffy. Add vanilla, and mix to combine. Add egg, and continue beating until well combined.
In medium bowl, whisk together flour, baking soda and salt. Slowly add dry ingredients to butter mixture. Mix on low speed until just combined. Stir in chocolate chips.
Scoop out 2 tablespoons of dough and place on prepared baking sheet. Repeat with remaining dough, placing scoops 3 inches apart. Bake for 16 to 18 minutes, or until just brown around edges, rotating pans between oven shelves halfway through baking. Remove from oven, and let cool slightly before removing cookies from baking sheets.
Store in an airtight container at room temperature for up to 1 week.
- "Favorite Comfort Food: The Best of Martha Stewart Living" (Clarkson Potter, $22).
LAYERS OF LOVE CHOCOLATE BROWNIES
3/4 cup all-purpose flour
3/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs (divided use)
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup white chocolate chips
1/2 cup store-bought caramel ice cream topping
3/4 cup semi-sweet chocolate chips
Yields 16 brownies.
Preheat oven to 350 F. Grease 8-inch-square baking pan.
Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, 1 at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white chips over batter. Drizzle caramel topping over top.
Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet chips. Spread evenly over caramel topping.
Bake for 30 to 35 minutes, or until center is set. Cool completely in pan on wire rack. Cut into squares.
- www.verybestbaking.com
RASPBERRY TRUFFLES
1 cup (6 ounces) semi-sweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons heavy cream
2 tablespoons seedless raspberry jam
1 tablespoon rum
1/2 cup unsweetened cocoa powder (for coating truffles)
Makes 20 (1-inch) truffles.
Combine all ingredients except cocoa powder in top of double boiler over low heat, stirring constantly until melted and smooth. Chill 3 hours, or until firm enough to handle. Form into 1-inch balls using a scoop or teaspoon. Roll in cocoa until coated; refrigerate until ready to serve.
Microwave instructions: Combine all ingredients except cocoa in microwave-proof bowl. Heat at medium (50 percent) power for 2 to 3 minutes, stirring well after each minute initially, then at 30-second intervals until smooth. Proceed as directed above.
- www.guittardchocolate.com
Caroline Dipping writes about food for the San Diego Union-Tribune.
