Choco Chips and Cookies
Dear All,
The addition of Chocolate flavoured chips is always a great way to get a chocolatey bite in the cookies. Most of us are aware that these are compound based.
SIZE & COUNT MATTERS: The larger the chip higher is the IMPRESSION of a real chocolatey feel (the eyesight connects instantly and frames the mental impression) but the issue is that of softening and spreading during baking. For a process where chips are added to the dough:
Q1: What is the most optimum count for the chips as "Count per 100 g"
Q2: Has real chocolate as well been tried for a quick meltdown in the mouth?
Q3: For a very premium cookie, if one does want to use REAL CHOCOLATE CHIPS, any thoughts?
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