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Absolutely, I do that all the time. The chocolate will be a little more melty than the chips, since
Joined: Dec 19, 2005
Posted to Thread #21242 at 9:02 pm on Dec 20, 2011
chips are designed to keep their shape, ie, not melt as easily. So, don't chop the chocolate too finely or it will disappear into the batter. I prefer to chop it into fairly large chunks, about 1/3 - 1/2 inch, but that's entirely up to you. Just make sure they're at least as large, preferably slightly larger than standard chips. Overall, when you chop the chocolate, you'll get a variety of sizes, so don't try to get them totally uniform - Anyway, it makes it more interesting to have various sizes and shapes.
The chunks will spread/melt more than the chips, and the final result will yield softer chocolate chunks inside the cookies . Also, bar chocolate is generally of a higher quality than chips, so the taste of the chunks should be even better than if you used chips.
Here's an image of cookies make with chopped chocolate, as opposed to chips.
A balanced diet is equal parts of milk and dark chocolate.
Other messages in this thread:
- 21242. Sorry about the Percent sign. I want to use the Scharffenberger bar and - Curious1 - 6:42pm on 12/20/11 (5)
- Absolutely, I do that all the time. The chocolate will be a little more melty than the chips, since [LINK] - Meryl - 9:02pm on 12/20/11
- I also use block chocolate for chips. Taste is fabulous, but they will remain just - MarilynFL - 9:17pm on 12/20/11
- Thanks so much ladies, just what I wanted to know. Should I chill the chocolate prior to chopping? [NT] - Curious1 - 10:11pm on 12/20/11
- I never do. I don't like the idea of chilling chocolate. Just make sure your kitchen is a - Meryl - 10:56pm on 12/20/11
- Thanks, but I'll have to use the a/c. Weather is beautiful, different from last two years. [NT] - Curious1 - 3:04pm on 12/21/11