Love nibbling on those tiny chocolate chips you get in classic and delicious chocolate chip cookies? No more rushing to the market and buying them anymore. Now, you can make these crunchy chocolate chips at home with this super easy recipe.
Do you ever wonder in the middle of eating a chocolate chip cookie that how these yummy chips are made? If you do, then you must know that they are really easy and quick to make.
Although I’m a fan of big chunks of chocolate in my cookies or dry cakes. I simply chop the chocolate bar into chunks and use it in my recipes. But many of you love those tiny droplets of chocolate chips. To make these chips at home, all you need is one ingredient – compound chocolate!
Well, using compound chocolate is the easiest way to make the chips. They don’t require any tempering unlike couverture chocolate nor they need any sweetener as the chocolate is already sweet. So. Let’s check out how you can make these chocolate chip cookies!
Homemade Chocolate Chips Video Tutorial
Why You’ll Love This Recipe?
- Easy: There can be nothing easier than making small chocolate chip cookies. All you need to do is melt chocolate, transfer it to a piping bag, and pipe drops of chocolate on a sheet of butter paper. Anyone can do this; you don’t have to be a perfect baker for this!!
- Quick: Since we are making the chips using compound chocolate, it makes the process very quick. No time needed for tempering and it sets fast at room temperature. So, whenever you run out of the chips while making a recipe, you can make them super quick at home.
- Can Be Used For Any Dessert: Chocolate chips can be used in various recipes such as cookies, travel cakes, for layering cakes, or as garnish for many desserts. Making them at home will ease the work of running out to the market and buying them whenever you need them.
Important Ingredients Used In The Recipe
There is only one single ingredient being used in the recipe, which is the compound chocolate.
- Compound Chocolate: It is an alternate chocolate to couverture chocolate, which is made using vegetable oil instead of cocoa butter. This makes the chocolate much more affordable, accessible, and easy to work with. I have used dark compound chocolate for the recipe today.
How To Make Homemade Chocolate Chips
Preparation: Take 100 g of chocolate and roughly chop it into small chunks. Line a baking tray with butter paper or a silicone mat.
Melt chocolate: Transfer the chopped chocolate to a bowl and melt it using a microwave. Heat the chocolate in intervals and stir it well after every interval. This will ensure the chocolate doesn’t get burnt.
Transfer For Piping: Once the chocolate is melted, transfer it to a disposable piping bag. You don’t need any nozzle for this.
Pipe: Cut the tip off the piping bag and start piping tiny dollops or drops on the butter paper. Lift the piping bag towards the end to get a sharp tip.
Set: Let the chips set at room temperature. For this you will have to work in a cold AC room, otherwise the chocolate will flow too much in a hot room.
Serve: Once the chips are set completely, scrape them from the butter paper using a metal Scraper and use them as you wish.
Chef’s Tips For The Recipe
Do not pipe too hot chocolate. When the chocolate is hot, it is much more fluid; you won’t be able to make drops properly as they would spread. After melting the chocolate, wait for it to cool down a little.
Tip For Melting
Ensure that there are no tiny bits of chocolate left. If the chocolate isn’t melted correctly, the tiny particles get stuck during the piping, and you won’t get good-shaped drops.
Tip For Setting
If you are not able to work in a cold room, you can put the tray in the refrigerator for a few minutes for the chips to set. Try to work as fast as possible.
How To Store Homemade Chocolate Chips?
Simply store the chips in an airtight box and keep it at room temperature (in a cool, dry place). If it is too warm/hot at your place, then you can refrigerate it. They can be consumed for up to a month.
More Easy Recipes
You can use these chocolate chips while making these amazing recipes.
Frequently Asked Questions
Definitely, you can. Follow the same method to make chocolate chips of milk and white compound.
You can use couverture chocolate to make the chips. However, you will have to temper the chocolate first and then use it to pipe. Without tempering, the chocolate won’t set properly.
- 200 g Dark compound chocolate
- Take chopped chocolate in a bowl and melt it in the microwave. Stir the chocolate between each interval.
- Let the chocolate come down to room temperature.
- Transfer it to a piping bag and cut its tip. Pipe tiny dollops on a butter paper and let it set.
- After it completely sets, scrape them using a metal scraper and transfer them to a bowl or an airtight box.
- Prep Time: 5 minutes
- Cook Time: 15 to 20 minutes