Chocolate Chips

1 1/3 cups semi-sweet cho chips

Baking chocolate squares are about 1 ounce of chocolate (although some may be smaller 1/2 ounce squares). You can use a food scale to measure out the corresponding amount of chocolate chips - ie 4 ounces of chips for 4 squares. If you don't have a scale I've found that this usually works out to about 3/4 cup of chocolate chips.

galletas con pedacitos de chocolate. En Puerto Rico ledecimos chocolate chip. Galleta con chispas de chocolate como dice mi madre.

what is the purpose of brown sugar in cookies?

Well, one pound = 16 ounces, so that means your recipe calls for about 1 and 1/2 cups of choclate chips. ☺

Since many foods containing chocolate are eaten on the ISS, I don't understand where this question's coming from. See related links.

This doesn't always happen. Maybe it happens to you because you check the oven more on the first go, but on following goes you don't check it as often. Or it could be because sometimes on your first goes of things, you mess up. Just keep trying.

"Moist" in baked goods isn't related to water. It's related to fat. If you use a hard fat, such as butter or lard, you end up with a crispier cookie. If you use a liquid oil, you end up with a softer cookie. If you use an oil that's been hydrogenated, partially or fully, you end up with trans fats which make your cookies more dangerous than cigarettes. In the 1980s, they started selling "soft" cookies in grocery stores. These used corn syrup instead of sugar. They also tasted pretty lousy. Butter is 80% fat, 20% water, and when you're baking, the water evaporates. Not a very good result. Lard works better. The best pie crusts are made from lard, too. Be sure not to overbake the cookies. And make sure you have plenty of ice-cold milk.

Chocolate Pie Shell:

All Purpose Flour 1 cup

Granulated Sugar 1 1/2 tbsp

Cocoa, Sifted 1 1/2 tbsp

Salt 1/4 tsp

Hard Margarine 6 tbsp

Water 2 tbsp

Chocolate Filling:

Granulated Sugar 1 cup

All Purpose Flour 1/2 cup

Cocoa, Sifted 1/3 cup

Egg Yolks, Large 3

Milk 2 1/2 cups

Hard Margarine 2 tbsp

Vanilla 1 tsp

Salt 1/8 tsp

Ground Cinnamon 1/8 tsp

Meringue:

Egg Whites, Large,

Room Temp 3

Cream of Tartar 1/4 tsp

Granulated Sugar 1/3 cup

Chocolate Pie Shell Instructions:

Combine first 4 ingredients in a small bowl. Cut in margarine with pastry cutter until crumbly.

Sprinkle with water. Mix with fork to form a ball. Roll out on a lightly floured surface. Fit into 9 inch (22 cm) pie plate, leaving 1/2 inch (12 mm) overhang. Prick holes all over with a fork. Turn underhang over. Crimp edge. Bake in 425 degree oven for 10 minutes. Cool.

Chocolate Filling Instructions:

Stir sugar, flour, and cocoa well in a medium sauce pan.

Mix in egg yolks and a little bit of milk. Add the rest of the milk. Heat, stirring often, until mixture boils and thickens. Remove from heat.

Add margarine, vanilla, salt, and cinnamon. Stir. Pour into pie shell.

Meringue Instructions:

Beat egg whites and creamm of tartar in medium bowl until soft peaks form. Gradually beat in sugar, until mixture is stiff. Spread over filling. Touch the pie meringue so there are peaks. Bake at 350 for 10 mins or untilmeringue is lightly brown.

Enjoy! I know I sure did! :D

Yes. (Accoring to a guy at my local "barbeque shop", and also this website: http://www.alacook.co.uk/item--Cheese-Fondue-Set--KCFONDUEBEI.html) PS Don't put the spirit in the fondue, use it as fuel.

Trader Joe's has vegan chocolate chips! As does Whole Foods and several online retailers. Check the packaging on chips at your local grocery store, often times a semi-sweet chocolate chip or baking chips are accidentally vegan.

Substitution for 1 ounce (30 grams) unsweetened chocolate: 3 tablespoons (18 grams) unsweetened natural cocoa powder plus 1 tablespoon (17 grams) unsalted butter or shortening

Roughly a half-pound

Butter does not have to be used as the shortening for cookies/biscuits, but has the advantage of being a form of shortening that melts at body temperature, and therefore gives a luxurious mouth-feel or melt-in-the-mouth texture to the final cookie or biscuit.

Butter also has a flavour that complements sweet foods.

Toll House is a brand that happens to make cookies.

Almonds. nuts, raisins, currants, cranberries, dates, bananas, cherries, peanut butter, molasses, butterscotch, etc.

You can also use things like toffee, fudge, smarties, crushed bits of other confectionery items and even mint!

they taste good and smell good!

If you mean 1 oz squares (ie Baker's), 12 ounces would equal one 12-ounce bag of chips, or about two cups. Nestle's is making baking squares that are only half an ounce, so 12 of those would be 6 ounces of chips, or about one cup.

depends what kind of cookie, since a chocolate cookie has all kinds of chocolate chips sticknig out of it then it would be a heterogeneous. If it was a plain cookie then it would probably be a homogeneous mixture.

a bowl of cereal & milk because they dissolve into each other.

Ice cream is a type of food with a very high calorie content along with some other nutrients (which varies according to brand and flavor). If someone already is consuming too many calories, then of course ice cream only worsens that problem and leads to obesity. If someone is not consuming too many calories, then there is nothing wrong with eating ice cream.

Depends on how many you make. Start to finish for a couple of dozen about an hour to 1.5 hours (this includes cooking time)

Cookies belong in the fats and sugars group which is on the top of the food piramid so you just limit the foods on top of the piramid.