This was my first attempt at making chocolate chip cookies in Israel. They aren't bad...but the brown sugar here is really wet and sticky. So when it cooks, it almost caramelizes and becomes hard...I don't know how else to describe it. I cut up dark chocolate hazelnut bars because foreign countries don't believe in chocolate chips.
In the next picture, you can see the inconsistency with the oven...one is really light and one is dark...almost burnt. Plus, the oven doesn't stay at an even temperature, it gets hotter and hotter the longer the oven is on.