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?
The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.