Cookie question: I have a bar of dark Belgium chocolate and a bar of milk

[cynupstateny]

Can I chunk them up and make a cookie out of them? I know they have no stabilizers so I'm worried about them turning into a gloppy mess.

 

[melissa-dallas]

Are you talking in place of chocolate chips stirred into cookie dough?

That should be fine.

 

[marilynfl]

Yes, I agree with Melissa. I've started using 54 percent block

chocolate (Belgium Callebaut) and slivering it into 1/4" thick shards, then I cut across those. The cookies aren't as perfect looking, but my goodness...the taste is amazing.

 

[cynupstateny]

I put bigger chunks in so they wouldn't melt. The chocolate is still soft (I hope it sets up)

DH tried one and said there may be too much chocolate in them. I said there's no such thing and told him if he doesn't believe me to call you, Mar!