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I’m trying to figure out the best high quality chocolate chips/chunks that hold their shape while baking cookies. I’m going for that gourmet nyc style type of thick and chunky cookie. I notice that some brands tend to cause my cookies to spread and some hold their shape through the baking process better. I don’t know the exact science behind the chocolate types and all that jazz im learning there is a rabbit hole though. Currently I’m using the callebaut discs and I notice they cause my cookie to run flat compared to using like a toll house semi sweet or white chocolate. Does anyone have any recommendations or knowledge on this?
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- 5 months ago
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