Chocolate Chips

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.

It depends on what kind of cookie you are having If you check the nutrition label it will show you.

It's just a mixture of chocolate and other ingredients that are melted into a mold, to get the chocolate chip shape.

That would be Thomson's atomic model, also called the "plum pudding model."(though I personally think a chocolate cookie is much more appetizing)

The correct answer is 2 cups.

So, the implication of the statements above are that the oz referred to are measures of weight. eg. "3/4 of a pound of chocolate chips occupies a volume of 2 cups"

30 pounds

Add a tablespoon of molasses to your regular sugar and stir.

According to the Related Links Wikipedia article, "Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses."

Chocolate chip cookies became popular for a few reasons. They were easy to make, tasted good and were well liked, were easily transported, and had relatively simple and widely available ingredients.

It depends entirely on WHERE in the US you are buying the chips, WHEN you are buying them, and how large the bag is. For example, an 11.5 ounce bag on Feb. 20, 2016 can be anywhere between $2.50 and $3.00, depending on which store you're shopping in - and that can be higher if you're in a spot where groceries must be transported long distances, such as on an island or in an isolated town, or if you're in a resort area.

The keywords are "low and slow". Low heat, and plenty of time. Put the chips in a large enough bowl that they make a layer no more than an inch deep. Cover the top by laying a sheet of wax paper over it. Cook for one minute on heat "2", and check them. Keep adding 30 seconds, on heat "2", until they are melted. This saves you scorched chocolate, and a spattered mess all over the inside of your microwave.

Brownies are not chemical reactions, they are a dessert.

A cat would be capable of eating the cookie. There are many that would even enjoy it. The thing is, cats do not have the ability to taste sweetness. Also, the high sugar levels would not be so good for them. High amounts of sugar tends to give many carnivores diarrhea. So overall, your cat can eat it, but you would be losing out on a good cookie and your cat probably will not have as good as health. Their health may be especially bad since an Oreo is made out of chocolate. I would not feed a cat an Oreo.

Sometimes, but it depends on what materials are being used exactly. If taking out baking chocolate squares, you have to use baking chocolate chips, not just average chocolate chips or else the recipe will not be correct.

Another view:

I've found that choc. chips usually substitute pretty well for chocolate squares. Just keep in mind that most chocolate chips are "semi-sweet" while chocolate squares may be "bitter-sweet" or completely "unsweetened." If the recipe calls for unsweetened squares, your product will turn out rather sweeter than the recipe intends. If you look on the chocolate chip package, you may find the equivalent listed.

Technically, no, all chocolate chip cookie recipes will contain vanilla because chocolate chips themselves contain vanilla. Most cookie dough recipes call for vanilla because it enhances the chocolate flavour, but additional vanilla in the cookie dough is not required.

Some recipes for cookies do call for self raising flour. However it is best to you the flour suggested in the recipe you are using, as each type of flour has very different properties. For instance, self raising flour contains a rising agent with in the flour, whereas plain flour does not and will not make the cake/cookies rise. So in answer to your question: Yes, but only if that's what it says to use in the recipe.

i want to make eatable baskets can i use any chocolate. And i use chocolate chips.

Put it over a pot of water which is a couple of degrees (F) hotter than the chocolate.

Alternatively, put it on a plate warmer or heating pad set to low.

(Stir occasionally to prevent the sides from cooling.)

Homemade- around 50 mins. From cookie dough- whatever it says on the tub. but if it doesnt, then aout 15 min. if its not cooked yet, then another 5 min and then if its still not, another 5 min.

Nestle's Toll house chocolate cookie dough is not gluten free, because the flour has wheat in it.

it depends on who made or what brand it is, could you please expand on the quiestion pls

why yes they do. they are made of orange jelly ---- No, they have eye spot