Worrying about bar chocolate or chocolate chips in your cookies seems like the epitome of a luxury problem. They are both chocolate, one of the most beloved treats in the world, and you are about to eat cookies. What’s there to complain about? Of course, when you treat yourself to some cookies you want them to be the best cookies they can be — you want to break apart that cookie and have the chocolate melting out like you’re in a Tollhouse commercial. And if you’ve made your fair share of cookies in the past, you know they won’t always live up to that ideal. So, as picky as it may seem, it might be time to start worrying about chocolate. Chocolate doesn’t just bring flavor to a cookie, it also brings texture. Soft pockets of chocolate studded throughout a cookie bring a pleasing, silky contrast, whether they be buttery and crisp or dense and chewy. You might assume recipes use chocolate chips because they’re the best option for that job, but the reality is that we use chocolate chips either out of convenience, unquestioned tradition, or both. It is called a chocolate chip cookie after all, and you have no reason to think anything other than chips are the right choice. But bar chocolate is made differently than chocolate chips, and those differences manifest themselves in how the two react when they are baked in a cookie. To learn why bar chocolate is better than chips for homemade cookies, click HERE.