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yes i am directing this at you lefselover. and i am only trying to address the recipe in which this whole thread is about ( the recipe on the first page). oh so you didn't make them i can see that now.. i made these once again for the 3rd time in a week. i can't stop.

i don't get it, so you made these? and they were hard? that's just silly.

ugh. Liquid milk is involved in the recipe itself, as there is 2 tablespoons of it. yes, about 2 cups of chips would be fine or 1 3/4 cups of chocolate chunks. In this recipe, it's NOT a good idea to chill though dough in the refridgerator, as they actually won't spread enough. I just want to...

i just made these again, but with chocolate chunks. really, i don't see how any other recipe could be better. i was tempted to shove the dough to chill in the freezer but i resisted.

yes i forgot to call somebody... TPBM used a metal scrungie to break off some crusted on particles while doing the dishes.

um.. chocolate chips come in 2 basic varieties: milk and semi sweet. i am say choose which variety you prefer. liquid milk is not involved.

i think i tried that nestle recipe also. but it didn't work to well for me, they always ended up flat, and i think they were to rich for my taste.

well the original recipe was from food network, and it was a recipe from alton brown and he is the science guy so there must have been some reason for having bread flour.

no, just use all purpose flour.

I become sick of having to go through all of these recipes to find a good chocolate chip cookie. I have seen it all, the puffy, cakey, crisp, and those sick ones where the chips clump in the middle and the dough spreads out very thin and all the cookies are overlapping eachother like crazy and...

so I tried to make croissants using a recipe and following instructions as carefully as a could. But it sort of turned out disasterous. I guess there is so much butter in them, that the butter leaked off the pan and hit the bottom of the oven and started smoking and the smoke detectors were...

2 sugar cookies, a lemon bar, 4 slices of pizza, and oatmeal cookie, and 2 different kind of bars and some oatmeal for breakfast...

Sometimes I juice fresh parsely, it's one of the healthiest juices you can drink

oh, and judging from my user name i may be percieved as chinese are japanese.. i'm not (Lau isn't my name)

i don't count kneading bread dough as a measurement...i think i am being missunderstood. i don't know how to explain things well :wacko:

yeah, i noticed that

nice alex...

I just joined this place last night. I started off here with a nice little debate thread in general cooking, take a look... I'll just say a little bit about myself: I don't cook, I bake I have played piano for 7 years (still going) I enjoy: tennis, soccer, biking, and other recreational...

K, guys... I'm not saying that it's okay to just leave out any ingredients! I'm just stating that the measurements don't have to be PRECISE! i might be an 1/8 teaspoon off when i measure stuff, that's it...

ok, well in cooking your not going to go as far is an doubling anything...I don't think anyone would be foolish enough to double the amount of flour in the bread, it's common sense. What i'm saying is that things in baking don't have to be EXACT... i'm not saying it's okay to add twice as much...

"they" say in baking that precise measurements are one of the keys to successful baking. But i don't see why it wouldn't be in cooking then... If you don't measure precise while baking then it might be a little to dense, or a little puffier or more sweet or less sweet, thick or thinner, ..ect...