Seriously, who uses semi-sweet chocolate chips in baking? I grew up on that method but it doesn't cost more for milk chocolate and milk chocolate tastes so much better!
I ask because I'm going through my recipes and typing them up from a file system, seeing some calling for semi-sweet. Wondering if I should just type them with milk chocolate or leave as is? Good reasons to use semi-sweet?
Who uses semi-sweet?!
Want to join? Register here. Already signed up? Click here to login!