not really German cake is suposed to be sour in a way so no no no no no no no no no no no no
Yes
It is difficult to actually change the type of chocolate it is. Instead, you can add some cream and a little sugar to lighten and sweeten the taste up.
Yes. Most packages of cocoa will list the correct amounts of cocoa powder and butter to use for a specific amount of unsweetened chocolate. For most brands of cocoa, three tablespoons cocoa powder plus one tablespoon butter = one ounce unsweetened chocolate.
Ruth Wakefield invented Chocolate Chip Cookies in 1924. Rumour has it she ran out of currants to put in the cookies and used chocolate instead. She tried to make chocolate cookies, but instead they came out in "CHIP" form. The chocolate chip cookies were named "toll house cookies" after an inn that she and her husband ran in the 1930's.
No they don't, try mixing in some semen instead
Usually, it's melted unsweetened baker's chocolate, mixed with semi-sweet chocolate wafers, and white chocolate wafers. Or with cocoa instead of unsweetened baker's chocolate. Or it's a 3 layer cake - layer per type of chocolate.
It will be down to personel taste. Try it and report back.
I prefer oatmeal cookies instead, because they are sweeter and moist. Yes. I like chocolate chip cookies, but I like chocolate chip oatmeal cookies even better!
Not generally -- because there is unsweetened (baking chocolate). The best thing to substitute is cocoa powder and butter/oil/shortening. For each ounce of baking chocolate substitute 3 tablespoons of cocoa powder and 1 tablespoon of butter (or oil/shortening).
You can use unsweetened chocolate instead of semi-sweetened chocolate in a cake recipe, but you need to consider why you want to do so. If you're thinking of health benefits, the difference will be negligible. If it's just that you only have unsweetened chocolate, go ahead. Remember, when you use a recipe for the first time it's always best to follow that recipe as closely as possible. Once you've tasted the first results, you can tweak the ingredients around to suit you if you cook it again.
To make chocolate chip cookies using brown sugar instead of white sugar, simply substitute an equal amount of brown sugar for the white sugar in the recipe. Brown sugar will give the cookies a richer flavor and a chewier texture.
To make chocolate chip cookies using oil instead of butter, simply substitute an equal amount of oil for the butter called for in the recipe. Mix the oil with the other ingredients as usual and bake the cookies according to the recipe instructions. Oil may result in a slightly different texture compared to butter, but the cookies will still be delicious.