Chocolate chips - originally used in Toll House cookies - are formulated with less cocoa butter and sometimes stabilizers so they hold shape in baked goods. They come in many varieties from semisweet to dairy-free. For smooth melted chocolate use couverture or add fat to melted chips. A simple cookie recipe and baking tips are included.

What chocolate chips are

Chocolate chips are small, drop-shaped pieces of chocolate made for baking and snacking. Compared with couverture or single-origin baking chocolate, many chips contain less cocoa butter and sometimes added stabilizers. That lower cocoa-butter content helps them keep their shape and a rounded texture when exposed to cookie oven temperatures.

Origin and varieties

The chocolate chip cookie - created by Ruth Graves Wakefield at the Toll House Inn - is credited with popularizing chocolate chips in home baking in the 1930s [[CHECK: confirm exact year (1937 vs. 1938) and Nestlé's commercialization timeline]]. Originally made with semi-sweet chocolate, chips now come in many varieties: milk, dark (including high-percentage dark), semisweet, white, swirled, flavored (mint, peanut butter, butterscotch), compound/coating chips, and dairy-free/vegan options.

Chips appear in everything from cookies, muffins, and pancakes to ice cream, granola bars, and trail mixes. For applications that require smooth, glossy melted chocolate (ganache, dipping, molding), chocolatiers prefer couverture or baking chocolate with higher cocoa-butter content; standard chips can become thick or grainy when melted unless adjusted with added fat.

Melting chips vs. using baking chocolate

You can melt chips, but expect a thicker, sometimes grainy texture because of the reduced cocoa butter and added stabilizers. To improve melted chips, stir in a small amount of butter, vegetable oil, or cream, or use chocolate formulated for melting (couverture or melting wafers) when a fluid, glossy finish is required.

Classic chocolate chip cookie (about 3 dozen)

Ingredients

  • 1 1/4 cups packed brown sugar
  • 3/4 cup butter-flavored vegetable shortening (or 3/4 cup unsalted butter for richer flavor)
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans (optional)
Directions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
  1. In a large bowl, beat brown sugar and shortening (or butter) with vanilla until well blended. Beat in the egg.
  1. Whisk together flour, salt, and baking soda; mix into the wet ingredients until just combined. Stir in chocolate chips and nuts.
  1. Drop rounded tablespoons of dough about 3 inches apart onto the prepared sheets.
  1. Bake one sheet at a time for 8-10 minutes for chewy cookies (they should look slightly soft in the center) or 11-13 minutes for crisp cookies. Do not overbake.
  1. Cool on the baking sheet 2 minutes, then transfer to a rack to cool completely.
This straightforward method is flexible: swap chip types or mix-ins, and adjust bake time for texture preferences.
  1. Confirm the exact year Ruth Graves Wakefield created the chocolate chip cookie (1937 vs 1938).
  2. Confirm when Nestlé began marketing chocolate chips and the Toll House commercialization timeline.

FAQs about Chocolate Chips

Why do chocolate chips keep their shape in cookies?
Many chips contain less cocoa butter than couverture and may include stabilizers. That composition reduces spreading and helps chips retain a rounded form during baking.
Can I melt chocolate chips for sauces or ganache?
You can, but melted chips may be thicker or grainier. Improve texture by adding butter, cream, or oil, or use couverture or melting wafers designed for smooth results.
What are the main types of chocolate chips available?
Common types include semisweet, milk, dark (including high-cocoa varieties), white, flavored chips, compound/coating chips, and dairy-free/vegan chips.
Who invented the chocolate chip cookie?
Ruth Graves Wakefield of the Toll House Inn is credited with inventing the chocolate chip cookie in the 1930s; some sources cite 1937 and others 1938. [[CHECK: verify exact year and Nestlé's commercialization timeline]]