chocolate

The Recipe Kitchen

New things to be tested for my next batch of cookies! If you’re new here, I’m on the journey to find the best chocolate chip cookie recipe

Using 1 flour instead of 2 
Adding agave for moisture
Browning butter 
Different chocolate (dark still but not 100% 0 sugar and with higher cocoa butter content for the melt factor)

I am also debating if I should add in homemade toffee to the 3rd recipe I test… but does adding toffee to a brown butter dark chocolate chip caramel cookie recipe make it too far from being a chocolate chip cookie?

The search for the perfect chocolate chip cookie dough doesn’t stop at the recipe—it’s just as much about sourcing the best ingredients, especially ones I can’t make from scratch. I mean, I’m not out here roasting cocoa beans to make my own chocolate, but I can hunt down the best chocolate I can find!!!

And I think I just did?!

I’m beyond excited—toes curling, stomach churning, heart racing—to test out ION Dark Chocolate Couverture 3011. ION has been Greece’s largest chocolate producer since 1930, known for sourcing high-quality cocoa beans from Western Africa and the Caribbean. Their couverture chocolate has 56% cocoa solids, giving it a smooth, balanced flavor and silky texture.

I’d like to compare it to Guittard, which is commonly used in NYC’s professional bakeries. Guittard’s couverture has a higher cocoa content (72%), giving it a bolder and darker chocolate intensity. I’m so curious to see how ION’s rich, mellow notes stack up against Guittard’s deep, bold flavor!!

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I wish I cud gib like this https://media.tenor.com/lBHXGK2hr3YAAAAC/kikis-delivery-service-ghibli

it’s the thought that counts 100 $degen