Does cookies with more chocolate chip bake faster and better than less or no chips?

It's not necessarily about the *number* of chocolate chips, but rather the *size* and *distribution* of the chips that can affect baking time. Here's why:

Size:

* Larger chips: Take longer to melt and spread, which can result in a slightly longer baking time. They also create more "chocolate pockets" in the cookie, giving it a more intense chocolate flavor.

* Smaller chips: Melt and spread faster, potentially shortening the baking time. They offer a more subtle chocolate flavor and a more evenly distributed chocolate experience.

Distribution:

* Evenly spaced: Cookies bake more consistently, with less risk of burning in areas with concentrated chocolate.

* Clumped together: Chocolate clumps can create pockets of heat that can cause the cookie to brown unevenly, potentially burning in some areas while leaving others underbaked.

In Summary:

* Faster baking: Cookies with smaller chips, evenly distributed, might bake slightly faster.

* Better baking: It's more about the overall balance and consistency of the cookie. Larger chips can create a more indulgent experience, while smaller chips lead to a more subtle chocolate presence. Ultimately, it depends on your personal preference.

Remember: Baking time is also influenced by factors like the size and type of cookie sheet, oven temperature, and the recipe itself. Always use a reliable recipe and adjust your baking time based on your oven's temperament.