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13 answers

mmm some do ..i don't know..some don't the ones that are inside the cookie because of the density of the chip itself I think that keeps them together.

2006-11-12 04:03:02 · answer #1 · answered by Dfirefox 6 · 1 0

hi there; you may want to look for a good choc chip.also when you are making cookies from scratch you may want to use unsalted butter so you can control the salt in the recipe,this goes for most things that require butter unless the recipe calls for it..coco butter play es a big factor in chocolate; each percentage of it gives of course a difference in the appearance taste and texture.. makes sure you have all the right Ingres. and your oven is at the right temp(should be 375 for most cookies recipes) you may want to invest into a gadget that gives a more of an accurate reading because some ovens tend to be at least 25 degrees off there is nothing worst than a burnt cookie

2006-11-12 04:36:49 · answer #2 · answered by cookie 3 · 0 0

they do, ever eaten one right out of the oven? they just harden as they return to room temperature
real chocolate chips, that is. a lot of people use something called cookie chips which are synthetic . if it doesn't say it's pure chocolate on the package, maybe it won't melt, don't know cause I try to avoid fake food

2006-11-12 04:11:29 · answer #3 · answered by soobee 4 · 1 1

thy do melt in the cooking process but as the cookies cool the chocolate chips set solid as thy should be

2006-11-12 04:04:48 · answer #4 · answered by Bella 7 · 1 1

They do melt in the oven, but they don't melt INTO the cookie. When they come out and cool down they just re-set where they were.

2006-11-12 04:02:56 · answer #5 · answered by Treat Infamy 4 · 1 1

try this:
Chocolate chip
From Wikipedia, the free encyclopedia
(Redirected from Chocolate Chips)
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Chocolate chips and chocolate drops
Chocolate chips in a Chocolate Chip CookieChocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape (similar to a Hershey's Kiss). They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter.

Contents [hide]
1 Origin
2 Types of chips
3 Uses
4 Availability
5 External link



[edit] Origin
Chocolate chips are a required ingredient for making chocolate-chip cookies, which were invented in 1937 when Ruth Graves Wakefield of the Toll House Inn near Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. The cookies were a huge success, and Wakefield reached an agreement with Nestlé to add her recipe to the chocolate bar's packaging in exchange for a lifetime supply of chocolate. Initially, Nestlé included a small chopping tool with the chocolate bars, but in 1939 they started selling the chocolate in chip (or "morsel") form. The Toll House brand of Nestlé is named for the inn.


[edit] Types of chips
Originally, chocolate chips were made of semi-sweet chocolate, but today there are many flavors of chips. These include bittersweet chocolate chips, peanut butter chocolate chips, butterscotch chips, mint chocolate chips, white chocolate chips, dark chocolate chips, milk chocolate chips, and white and dark swirled chocolate chips.


[edit] Uses
Chocolate chips can be used in pancakes, waffles, cakes, muffins, cookies, crepes, pies, hot chocolate, and various types of pastry. They are also found in many other retail food products such as granola bars, ice cream, and trail mix.

Chocolate chips can also be melted and used in sauces and other recipes. The chips melt best at temperatures between 104 and 113°F (40 and 45°C). The melting process starts at around 90°F when the cocoa butter in the chips starts to heat. The cooking temperature must never exceed 115°F (for milk and white) or 120°F (for dark) or the chocolate will burn. Although convenient, melted chocolate chips are not always recommended as a substitute for melted baking chocolate. Because most chocolate chips are designed to retain their shape when baking, they contain less cocoa butter than baking chocolate. This can make them more difficult to work with in melted form.

Chocolate chips have limited uses outside the cooking world. They can be used for decoration (snowmen and the like) but are found more often in the kitchen.


[edit] Availability
Today, chocolate chips are very popular as a baking ingredient in the United States and the chocolate-chip cookie is regarded as a quintessential American dessert. Chocolate chips are also available in Europe, Australia, and other parts of the world. Nestlé and The Hershey Company are among the top producers of chocolate chips.


[edit] External link
History of Toll House from NestleCafe.com
Retrieved from "http://en.wikipedia.org/wiki/Chocolate_chip"
Categories: Chocolate | Food ingredients

2006-11-12 04:12:56 · answer #6 · answered by dave a 5 · 0 1

they begin to melt but they harden back when the cookies cool down, but some of them remain soft

2006-11-12 04:03:25 · answer #7 · answered by twistoffate2099 4 · 0 1

They do, the melted chocolate just stays within the dough.

2006-11-12 04:03:06 · answer #8 · answered by sjysteve 1 · 1 1

they do melt, but when they cool down they spread slightly then harden up again to give you a bigger choc chip

2006-11-12 09:53:18 · answer #9 · answered by bluebell 4 · 0 0

I believe that the amount they melt has to do with the quality and percentage of fat within. Higher fat content, lower melting point, more melty by the time baking is done. K.

2006-11-12 04:10:02 · answer #10 · answered by kfhaggerty 5 · 0 2

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