Chocolate chip cookies, in all forms, are impeachable. But could they somehow be even better? They might be thanks to an engineer who has made pretty big strides in the science of baking. He completely redesigned chocolate chips so they will cook—and taste—better.
And with their flat, beveled style they look a lot more stylish, too.
Dandelion Chocolate of San Francisco has improved on the classic tear drop chocolate chip shape. They are now using their own original, radically different chip (which we first learned about at
These are large chips, too. They weigh 3.5 grams each. Vega uses them in her “Maybe The Very Best Chocolate Chip Cookie” recipe. Featuring just two ingredients, cocoa beans and organic cane sugar, they consist of 70% dark chocolate and measure at one square-inch. They’re specifically designed to hold up during the cooking process.
In a press release Dandelion Chocolate said Labesque “theorized that the thermal mass of a thin piece of chocolate melts more quickly on the palate,” so “he proposed a novel prototype that was square and faceted, with the edges of the chip tapered to as thin as possible without compromising structure.” The company also says these chips are great for “nibbling,” which is just as important.
“I’m happy with the elegance of the chip, they melt consistently in baking, and the form interacts with all five taste receptors in the mouth,” said Labesque in a statement, “showcasing the single-origin chocolate flavors beautifully.”
You can find Dandelion’s Large Chips, available in four flavors, at the their webstore and in their retail shops. They cost $30 for a 17.6 oz pouch and $100 for a 5.5 lb box. These big chips come with a big price.
But so do spaceships, and they aren’t nearly as useful right now as a good chocolate chip cookie.