Yes, you can use chocolate melts instead of chocolate chips for cookies, but the result will be different.
The video suggests that using chopped chocolate (specifically 72% cacao) is preferable to chocolate chips. Chopping the chocolate results in varying sizes of chocolate pieces, which create a better melting profile in the cookie. The smaller pieces will melt throughout the cookie, while the larger chunks will create pools of melted chocolate. Chocolate melts, depending on their formulation (compound vs. couverture), might behave more similarly to the chopped chocolate and create a more evenly melted result than chocolate chips. The texture difference is the primary factor, as the melts will pool and spread more.
Here's a breakdown:
- Chocolate Chips: Designed to hold their shape during baking, providing distinct chocolate pieces.
- Chocolate Melts/Chopped Chocolate: Tend to melt and spread more throughout the cookie, creating a richer, more evenly chocolate flavor and texture.
If you want a more intensely chocolatey cookie with a more evenly distributed chocolate flavor, using chocolate melts (or chopping a good quality chocolate bar) is recommended. If you prefer distinct pockets of chocolate, chocolate chips are your best bet.
