Blending Chips For The Win



We have steadily been tweaking our chocolate chip cookie game. The most noticeable improvement has been to use a blend of assorted chips and other inclusions. We use white, milk, dark and semi sweet chocolate. We add toffee pieces and occasionally Butterfinger shards. The blending and mixing of chips creates variety and delightful textural differences in the cookies. The flavors make me pay attention to each bite.

It turns out our friend Stella Parks of BraveTart fame is an equal fan of blending chips to improve the cookie experience. She writes about it in her book BraveTart: Iconic American Desserts. If you don’t have it yet, it’s a worthwhile addition to any culinary library.


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