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Our tried-and-true, go-to milk, dark, and extra-dark chocolate bars for better baked goods at home.| Serious Eats
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For bakers, chocolate is one hell of a complicated ingredient—over 600 volatile compounds contribute to its aroma and flavor. So if you want to bake with chocolate, it helps to know some fundamentals.| Serious Eats
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Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.| Serious Eats
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Chewy chocolate chip cookies with just-crisp edges, loaded with melted chopped bar chocolate for better flavor than commercial chips.| Serious Eats