Chocolate Chips

50g of chocolate = 1.8 ounces

there are 8 ounces in every 1 cup

so

1.8 ounces / 8 ounces = .225 cups

which is a little less than a quarter of a cup, so look for a measuring cup that says 1/4 on it and fill it almost to the top. Because you are probably using chunks of chocolate anyway, there will be unfilled spaces between the chunks that you didn't factor in; so my suggestion would be to just fill 1/4 a cup and call it 50g

:) goodluck

just chop/grind squares into small bits... then measure...

or use a displacement method... 2 cups chips with air pockets/spaces between probably about 1 1/2 cups solid chocolate when melted. take a full glass of water, pour out 1 1/2 cups, then add chocolate squares till water fills glass to top...

It's about 1.1 cups or 1 cup 2 tbs. This recipe (http://www.joyofbaking.com/ChocolateChipCookies.html) says 1 1/2 cups chocolate chips = 270g. so 200g*1.5cups/270g= 1.1 cups.

Chocolate chips or shavings can be melted to be used for chocolate mousse, and can also be added to the chocolate mousse when it's done to add structure to it.

Do not add the chocolate chips or shavings in when the mousse is still very hot, or it will melt and then you will lose that extra texture.

Chocolate chip cookies are produced in many nations.

do drop cookies

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

But they do vary a lot in size.

heterogeneous

creamy with a hint of chocolate , however not as strong as raw coca

Marilyn Ricketts whilst studying at Torquay Catering college, entered a competion to prepare an ice cream desert for Princess Anns' wedding to Captain Mark Phillips. The desert was named Mint Royale. The prize was a silver cup which still remains at the college. The desert was then adapted for mass production and is now known as mint chop chip ice cream.

No. not usually, unless you burn or over cook the items you're cooking.

idk

If you have "Albertson's" they have them.I bought some today,they were DELICIOUS!

Ruth Graves Wakefield in 1933. She was running the Toll House Inn in Whittman, MA when she mistakenly created the chocolate chip cookie. She was hoping to make a chocolate based cookie by chopping up a semi-sweet chocolate bar made by Andrew Nestle, and adding it to her dough. The end result was a vanilla based dough with dark chocolate chunks throughout. She served them to her guests anyway, and they were a huge hit!

10 seconds

It is dependant on relative temperatures.

The semi-solid chocolate chip cookie batter will melt to a liquid form in the oven, then cool back to a solid form when done baking.

I know on most Hershey products there is a warning on the wrapper that says something along the lines of 'manufactured on the same equipment peanuts were. may contain traces of peanuts.', so I would say it's very safe to assume that, yes, a Kiss may contain peanuts. Unless it's a type of Kiss made with peanuts, I think the chances of nuts being present is unlikely, but...better safe, than sorry, right?

if anyone can confirm this, please post, so hopefully it will be 100% sure for you, friend!

2 ounces of chocolate chips equals to a 1/3 cup. 6 ounces of chocolate chips equal a cup. Most packages of chocolate chips come in 12 ounces.

They taste fantastic. Some people say that they calm you and relax you, too.

approximately 2 cups are in a half pound.

No because the melted is a liquid and the NON MELTED is a solid.

In 1933 Ruth Graves Wakefield of the Toll House Inn in Whitman, Massachusetts, made a batch of cookies to which she added broken chips of a semisweet Nestle chocolate bar. They were such a huge success that she struck a deal with the candy company to print her recipe on the chocolate wrappers in exchange for a lifetime supply of the bars. Originally sold with a small tool for chipping the bars into small morsels, Nestle unveiled the first chopped chocolate pieces in 1939, known today as chocolate chips. Nestle's cookie Toll House cookie brand wass named after the Whitman inn.

To make chewy cookies of almost any kind the secret is in two steps. First the dough must not be too wet. If you follow the recipe it should ok but if you get too much liquid (like using extra large eggs) add a bit more flour until the dough will not stick to your fingers in big clumps, it will just barely stick in little tiny patches. The other thing is to only bake them for 8 to 9 minutes at 375. They will look a little underbaked, just the highest points on the cookies will look golden brown they will be kinda splotchy looking, but if you take them out and let them cool on the baking sheet a couple of minutes before placing them on paper towels to finish cooling you should end up with nice soft chewy cookies with a crispy outer shell. I've been making cookies for over 20 years and I'm told no one can beat me!

Eggs in baking have two main functions. They act like glue to hold and bind the batters and doughs together so that they do not fall apart while baking, and they can assist in making the baked good lighter, fluffier, and rise a little in the oven, not to mention that eggs can also give a product a bit of a shine and glaze once baked.

Taking the cookie out of the oven after the proper amount of time will add more to the "gooiness" factor than the ingredients. Most chocolate chip cookie are overcooked. Taking the cookies out of the oven when just the edges are brown and NOT the whole cookie will make a moister gooier cookie. Another tip would be to refrigerate your cookie dough for at least 2 hours before baking and this will help keep the cookies thick and gooey as well.