When it comes to baking well, anything, any chef will tell you the quality of the dessert depends on the quality of the ingredients. Even down to the chocolate chips you use in your go-to cookie recipe. Granted, those same chefs may tell you to avoid chocolate chips in favor of chopping your own from bittersweet bars (fewer stabilizers forcing the chip to maintain its triangular shape), but let’s level with one another: Sometimes you don’t have the time, patience or energy for that. And sometimes you just crave the nostalgia of the classic.
We tested more than a dozen brands—from generic labels to traditional Toll House to bougie, small-batch varieties—vetting them based on price, quality of ingredients, flavor, texture and availability (because you can’t plan when a craving will strike). Here, the best chocolate chips for baking, ganache-making and straight-up snacking.