I'm not sure what "4m" means, but I think semi-sweet just refers to chocolate with a high cocoa content (70%+, generally) and a low sugar content (less than about 30%) - Dark Chocolate chocolate chips, basically.
Most chocolate chip cookie recipes call for semi-sweet chocolate chips.
There isn't much of a difference but semi sweet is less likely to burn and is not as sweet as milk chocolate. Hope this helps!
Nestle Toll House Semi-Sweet Chocolate Chip Cookies. Yum,Yum,Good,Delicous.
Well, 75% and up is considered dark, bitter chocolate. So, something a little under 75% cacao will be semi-sweet chocolate ;)
Chocolate chips (usually) have added stabilisers, to ensure that they remain in "chip" form when they are baked. Quality is often poorer in chocolate chips compared to semi-sweet chocolate; more sugar, fewer cocoa solids etc... Usually cocoa solid content is not listed on chcolate chips (because it's very low). I personally prefer to use semi-sweet or dark choclate, chopped roughly whenever "chocolate chips" are required. (That way you're also more likely to be able to find the chcolate when it's been cooked - chocolate chips seem to disappear). Dark chocolate buttons, if they're a good quality, also work just fine.
Yes no difference.
The ingredients that one needs to make chocolate chip muffins include all purpose flour, white sugar, baking powder, egg, salt, milk, vegetable oil, semi-sweet chocolate chips, etc.
Yes.
no
Yes you can. Dark chocolate and semi-sweet have essentially the same consistency, and therefore bake at about the same rate.
Baker's Semi-Sweet Chocolate Chunks
Gourmet semi-sweet chocolate or white chocolate