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Sign me up for Ghirardelli's bittersweet. I've also used Guittard with great results. Nestle's Toll House are not wretched, considering they're milk "chocolate." They have a pleasant aroma, texture and taste - but I wouldn't use any other milk chips. I haven't found any that taste like chocolate.

What about those huge "chocolate chunks" sold? If they tasted better, I'd use them instead of cutting chunks when I need chunks.

As for white chocolate - bleah. It tastes and feels like pure sweet fat in the mouth and bears no resemblance to chocolate.

This post inspired me to pick up a bag of Ghiradelli 60% semi-sweets. Now it's a toss up... choco chip cookies or chocolate chip buttermilk pancakes :-)

Last weekend I made cookies using a package of See's baking chips I'd been hoarding for a few years (yes a few years.) They look just like the picture, and I was happy with them. With that said, obviously it is not easy to get See's where I live, and they aren't exactly cost effective.

I used Valrhona before to good result, but between See's and Valrhona making chocolate chip cookies become prohibitively expensive. I also can't help but wonder if some of the high quality chocolate taste doesn't get lost in the baking. I would gladly spend extra for noticeable taste difference and just bake cookies less - husband likely does not agree with this sentiment, but I'm not convinced there is a taste difference. I've never eaten expensive versus affordable chips one right after the other.

I cannot wait to try Guittard or Ghiradelli, because they are at least 1/4 the cost of the Sharffenberger, Valrhona or See's. Maybe I should do a blind taste test with friends.

Hi Krissy! Ack - I meant to clarify that a bit better! I like to chop up *some* of the morsels that I add to the cookies, but definitely not all. This helps stretch them out just a bit so I don't use the whole bag (which means another batch of cookies later!) Sorry for the confusion!

Ghirardelli’s milk chocolate chips are the best chocolate chips to use in a cookie. As a big chocolate lover, I've always loved very dark chocolate, but I have found that in my mom's recipe for chunky chocolate chip cookies, Ghirardelli's large milk chocolate chips work the best. The flavor definitely does not get lost in the cookie, especially since Ghirardelli's chips are larger than the average chip. But it gives a better texture in the cookie- slightly soft and very pleasant to bite into

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too many to choose from but, blue cheese, bacon, caramelized red onions are a perfect start

has to be a tie between goat cheese + homemade guac + roasted red peppers OR raclette cheese and caramelized onions! mmmm.

Grilled onion and jalapenos, avocado, and mayo

I'm slowly branching out, but my favorite topping is still just plain 'ol ketchup.

Cheese of any kind!!!! Lots of it!!!

Sharp Cheddar. I am from Wisconsin, after all.

Bacon! (Cheese is just a given)