Chocolate Chips

the cookie falls apart in the oven cuz it melts or something.

Kids at summer camp will always be happy to receive snacks and treats like Goldfish, Cookies, Chocolate Chips, small toys like a deck of cards or a mini Etch-A-Sketch, and notes.

No. The ice cream makers and factories only put in the ingredients to make it taste like cookie dough. They cannot put in eggs because selling raw eggs in something that will not be cooked is illegal.

yeah, and also, that's more work digging up that dough than just buying some or making some.

I wouldn't worry about it TOO much. They say Dogs can die from chocolate, but that's ONLY if it's EXCESSIVE amounts of chocolate. If he starts getting a really abnormal heart beat and panting like crazy, you should take him to a vet immediately. But if not, he/she should be fine. :)

Each ingredient allows freedom. 'Murica.

You need the basics to allows foundation, and you can add ingredients to make the cookie your own.

Ounces are a unit of weight, so yes, 1 ounce of anything = 1 ounce of anything else.

One homophone is: Eye to I

Check the fountain instructions for measurements/ratios but by adding vegetable oil to the chocolate chips when melting prevents them from hardening and allows the chocolate to flow easily.

want some blue waffle

First of all we should grind and mix the chocolate chips,thenwe can use it.

About 100 caliries are in the average sized chocolate chip cookies.

But they do vary a lot in size.

six steps. so if you eat 9 chips you can walk ...?

Because there was a double fudge chocolate chip cookie in the candy store across the street.

Las panqueques de chocolate

on her website, or try bbc food's recipes- yum :)

depends on the cup

1930 is when it was invented

Sugar helps the cookies taste sweeter and helped them spread out a little when baking.

you find it in the ice cream shop

Packaged and sealed, it can last for a few months as a shelf life.

Once it has been opened, it can last for 2 to 3 days, if stored properly.

Well the choc chip starfish is very rare so I don't really know

nidggswsda

No, this is a time to discover and learn, a time to regale in the miracles of chemistry!! The end of time will come later, probably when you serve your favorite Shiraz with veal scallopini, and everyone asks if you have a bottle of white. Fools.

Anyway, baking powder is simply baking soda diluted with corn starch (so the manufacturer can make more money) and topped up with an acid, such as cream of tartar or monocalcium phosphate, to make the stuff work.

So, you have simply added too little baking soda, but you have added the acid necessary to make the soda fizz. Forget about the corn starch, it is mostly a filler to make it appear that you got your money's worth.

Add a bit more baking soda to make up for the corn starch, and don't worry too much about the vinegar, lemon juice or whatever acid called for in the recipe (since you have already added the acid in the baking powder mixture) and you should end up with something that resembles chocolate chip cookies. If they don't, then put a generous dollop of whipped cream (or anything else handy) on top along with a strawberry or cherry and serve them with a glass of Brandy. Tell everyone it is French.

--OR--

You could just bake another batch.

I believe its called a yellow marshmellow creme chocolate chip cake. With condensed milk

it feels crumbly