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Posted: 11/4/2009 5:07 AM

#295297

	cheffy

	Member

Total Posts:3
Last Post:11/5/2009
Member Since:11/4/2009

Subject: Cookies + Couvterture chocolate -- Calling all chocolate experts!

Hi, I'm trying to make soft moist rich chocolate chip cookies. I can't find any high quality chocolate chips, so I substituted them with couverture chocolate (barry callebaut). This resulted in greasy undercooked cookies. Is the couverture too "fatty" for my cookies? Any suggestions?

Posted: 11/4/2009 7:34 AM

#295307

	alinam

	Member

Total Posts:2489
Last Post:11/20/2009
Member Since:2/4/2006

Not an expert by any means, but I love good chocolate chip cookies and chocolate in general. I am not sure what you mean by high quality chocolate chips. I generally prefer Ghirardelli, but have not found my cookies suffer much if I use Nestle's. IMHO, the proportion of ingredients, the mixing method and the baking temp and time seem to affect the quality much more. The quality of the chocolate seems to matter much more in all chocolate cookies and other baked goods. I am sure some of our baking experts will chime in soon.

Alina

Posted: 11/4/2009 9:32 AM

#295314

	bheydemann

	Member

Total Posts:2991
Last Post:11/19/2009
Member Since:12/12/2004

The chocolate wasn't the problem. Couveture can be too high in cocoa butter and cause problems but only where it's melted and mixed in with other ingredients. I suspect a problem with the oven or insufficient creaming of the butter and sugar.
Chips formulated especially for baking tend to have less fat so they retain their shape during baking.
BeckyH

Posted: 11/4/2009 2:16 PM

#295321

	cheffy

	Member

Total Posts:3
Last Post:11/5/2009
Member Since:11/4/2009

Posted by: bheydemann
The chocolate wasn't the problem. Couveture can be too high in cocoa butter and cause problems but only where it's melted and mixed in with other ingredients. I suspect a problem with the oven or insufficient creaming of the butter and sugar.
Chips formulated especially for baking tend to have less fat so they retain their shape during baking.
BeckyH

Thanks Becky! My oven is fine. So if I cream the butter and sugar more thoroughly, will that improve the end result? But won't the couverture always melt in the dough once it's in the oven (350F)? Would tempering it make a difference? I really love the taste of the couverture and would really like to include it in the soft chocolate chip cookie recipe.. Let me know thoughts on the matter :)

Posted: 11/4/2009 4:36 PM

#295329

	merstar

	Member

Total Posts:811
Last Post:11/20/2009
Member Since:11/1/2005

Posted by: cheffy
But won't the couverture always melt in the dough once it's in the oven (350F)? Would tempering it make a difference? I really love the taste of the couverture and would really like to include it in the soft chocolate chip cookie recipe.. Let me know thoughts on the matter :)

If you want to use couverture, make sure you chop very coarse chunks - otherwise it will indeed melt and blend into the dough. I make my own double chocolate chip cookies with couverture, and chop 1/3-1/2 inch chunks.

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Posted: 11/4/2009 8:32 PM

#295343

	phoenix

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Total Posts:1138
Last Post:11/20/2009
Member Since:11/6/2003

thanks Mer, good idea ;-)

Posted: 11/4/2009 8:41 PM

#295344

	uninvited*guest

	Member

Total Posts:142
Last Post:11/19/2009
Member Since:9/24/2007

As said before, couverture chocolate is not the problem. I recommend using bigger chunks, so you still have "chips" after baking. Otherwise, you will not have a "chips" but small pools or "spots" of chocolate that can run together and make a mess. Since you say that your oven is fine, another problem may be that your dough was too warm when you put it on the pans to bake. I suggest maybe you try chilling the dough for a bit before baking. If too warm, the butter melts early, and can make to final product greasy.

Posted: 11/4/2009 9:32 PM

#295348

	merstar

	Member

Total Posts:811
Last Post:11/20/2009
Member Since:11/1/2005

Posted by: phoenix
thanks Mer, good idea ;-)

You're very welcome, Nancy. :)

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Posted: 11/5/2009 12:57 AM

#295356

	cheffy

	Member

Total Posts:3
Last Post:11/5/2009
Member Since:11/4/2009

Thanks guys! I'll try it out :)

Posted: 11/17/2009 4:34 AM

#296135

	Dorisbill

	Member

Total Posts:1033
Last Post:11/19/2009
Member Since:8/2/2006

Becky did you PM me on some nuts.

chefellen

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