Chocolate chips are an essential ingredient for a variety of baked goods. From cookies, to brownies, to breads, to cakes...the list goes on. Chocolate chips are often front and center. If you've got a recipe that calls for chips and find yourself chip-less there are a bunch of substitutes that'll do the trick. The specific substitute you'll use depends on how the chips are being used in a given recipe.
Chocolate bars are a simple substitute for chips. Break apart milk chocolate bars or dark chocolate bars into small chunks. Use the chunks in the same manner the recipe calls for with the chocolate chips. Chunks are slightly bigger than chips, so instead of using the same standard of measurement, use the weight of the chunks for conversion purposes. If the recipe calls for melted chocolate chips, shave the chocolate bars with a vegetable peeler-- this will thin out the pieces helping them melt faster. On medium high, microwave the shavings for one minute. Stir immediately after melting.
Hershey's Chocolate Kisses are also an option. They, too, are bigger than chocolate chips, so they will take longer to melt. Using a knife and cutting board, chop them roughly into small pieces. The kisses can be used in cookies/ other baked goods as you would chocolate chips, measuring by weight rather than by volume.
Cocoa can be used to replace chocolate chips in hot chocolate or beverages like coffee to add flavor. Cocoa wont provide the same creamy effect as chocolate chips, but you will get the intense chocolate flavor.
For baking 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-sweet chocolate chips, the ratio here is one ounce of chocolate chips per one ounce of dark chocolate (broken up the same way as milk chocolate).
White chocolate chips, while sweeter than traditional chocolate, don't have the same chocolate-y flavor, but can be used as a substitute in a baking pinch. Carob chips, are a healthier alternative to chocolate chips, and can be used just like traditional chips in recipes. Yogurt chips are another, slightly healthier replacement for chocolate chips.
Katie Jensen's first book was published in 2000. Since then she has written additional books as well as screenplays, website content and e-books. Rosehill holds a Master of Business Administration from Arizona State University. Her articles specialize in business and personal finance. Her passion includes cooking, eating and writing about food.