Chocolate chips are an essential ingredient for chocolate chip cookies, cakes, brownies and for melting. If you’ve got a recipe that calls for chips, substitutes are available depending on the purpose of the chips. For example, you might find using different forms of chocolate instead of chocolate chips brings out a different flavor in your favorite recipe.
Break apart milk chocolate bars or dark chocolate bars into chunks. Use the chunks as you would the chips. Chunks are bigger than chips, so instead of measuring 1 cup of chunks, use the weight of the chunks by noting how many bars you broke up. Chocolate chips come in 12 oz. packages. Most cookie recipes call for an entire package. If the recipe calls for melted chocolate chips, shave the chocolate bars with a vegetable peeler for thinner pieces that melt quickly. Melt at half power for one minute in the microwave, stirring to break up the pieces. Chocolate kisses are also an option. They, too, are bigger than chocolate chips, so they will take longer to melt. Chop them roughly with a knife on a cutting board. Use them in cookies as you would chocolate chips, measuring by weight rather than by volume.
Replace chocolate chips used to make hot chocolate or to flavor coffee with cocoa and extra sugar. You won’t get the creaminess from the cocoa butter in the chips but you will get the intense chocolate flavor. In recipes, use 3 tbsp. of sugar, 3 tbsp. of cocoa powder and 1 tbsp of butter to replace 1 oz. of chocolate chips.
Unsweetened chocolate may be used as a substitute for semi-sweetened chocolate chips on an ounce for ounce basis without too much change in flavor in the finished recipe.
White chocolate chips have a mild chocolate taste and aren’t as sweet as chocolate chips. Chocolate flavored chips are made without chocolate but taste like chocolate. Carob chips look like chocolate chips, and have somewhat of a chocolate taste, but they are also a bit sweeter. They are made from the pod of the carob plant. Substitute carob chips for chocolate chips if the chips are not to be melted.
References and ResourcesWhat's Cooking America: Chocolate Substitution Chart
"Bon Appetit": Carob Chips