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Message: [QUOTE="Emmie, post: 44339, member: 5241"] Oh wow, Norcal, that is a compliment, thank you! Yes I think I'd definitely reduce the sugar a touch next time. I used a combo of white and milk chocolate chips as that's what I had in the cupboard. I've checked the ingredients and, interestingly, the milk chips are regular chocolate, whereas the white ones have added oil so I guess are the compound type you mention. I had to google callets, but now I've seen them I know what they are! You can only get them in specialist shops but I imagine the taste is much better than grocery store chocolate chips and great for melting chocolate for tempering. Being British, I do love a biscuit with a cup of tea, but the only biscuits I've baked in forever are shortbread and speculaas biscuits, which are obviously very different from big squidgy cookies. Oh, and my Jammie Dodgers, of course. :D But I really enjoyed making them as it's so convenient take a bit of the dough out of the fridge or freezer and bake a few. I might think about making some more - but not cookies as they definitely don't go with tea! Thanks again Norcal for so generously giving your time and advice. [/QUOTE]