Making Homemade Chocolate Chips…In Detail

I posted about making homemade chocolate chips a long time ago.  Since that time, I’ve received several emails asking for more help and detail about how this works.  It seems that many of you who tried the recipe are having trouble getting everything to melt and dissolve and mix like it should.

In light of your chocolate chip frustration…I decided to do a more thorough tutorial about how I make chocolate chips.  The words Chocolate and frustration should never be in the same sentence together.  Ever.

You can use coconut oil or butter to make your chips.  I used butter this time because I’m almost out of coconut oil.  Butter doesn’t quite work as well as coconut oil.  They tend to be softer with butter…but still oh so good.  Especially when you put them in these Chocolate Chip Brownies.

Here again is the recipe:

Homemade Chocolate Chips

1/2 cup cocoa powder
1/2 cup rapadura or sucanat (you can use white sugar if you want)
1 cup coconut oil or butter
1 teaspoon vanilla extract  (homemade vanilla extract if you have it!)

Begin by placing the cocoa, sucanat and butter (or coconut oil) into a quart sized jar. 

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Fill a small saucepan with two or three inches of water.  Place the jar into the saucepan/water.  Turn the heat on medium/high to begin melting the butter.

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Stir often.  After five minutes, my mixture looked like this:

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After ten minutes, my mixture looked like this:

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It took a total of thirteen minutes for the butter to completely melt.  I then pulled it out of the water, added the vanilla and stirred well.

The mixture in my jar looked and smelled SO GOOD that I wanted to drink it.  But I didn’t.  That would have made quite a mustache. 

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Pour the mixture into a 9×13 inch pan covered with parchment paper.  Spread it as evenly as you can. 

As you can hopefully tell from the following picture, I still have a little sucanat that refused to completely dissove.  Can you see the bits of chunkyness?  That’s been one of the questions I’ve received from several of you.  But…the little bits of chunkyness don’t hurt anything.  My chocolate chips tasted just fine!

You like how the ceiling fan is reflecting in the chocolate? 
I’m just trying to show off my terrible photography skills.

Place your pan into the refrigerator for 1-2 hours so that the chocolate can harden.  Remove it from the parchment paper and break it into chunks.  Store in refrigerator in an airtight container (unless you and your family eat them all first).

Just a note:  These chocolate chips taste wonderful in Homemade Chocolate Chip Cookies, but keep in mind that they are very pure and therefore tend to melt and get runny while baking.  Chocolate Chip Cookies with homemade chocolate chips taste wonderful, but might look a little bit funny.  No matter, ugly cookies taste good too.  :)  I recommend eating these chocolate chips plain, mixed with peanuts or in trail mix, in Chocolate Chip Brownies or in Chocolate Chocolate Chip Muffins.

And now, I do believe I need to use my freshly made chocolate chips to bake brownies.  After I eat some green beans and broccoli of course…

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Comments

  1. kazim says

    I tried with white sugar but even after trying for many times and for hours and hours , sugar didnt dissolve to it , end up pretty worst , pls temme how and what to do ?

    [Reply]

    Priscilla W Reply:

    what brand of sugar did you use? I was going to try Dominoes (pure cane sugar). That brand and C&H is 100% pure cane sugar. Try to avoid using Crystal Sugar which is made from GMO-beet sugar. It is predicted that 95% of all beet sugar is now GMO.

    [Reply]

    LindseyforLaura@HHM Reply:

    Laura uses sucanat. The brand name of that is Rapadura.

    [Reply]

  2. pkh says

    Is agave nectar a suitable sweetener?

    [Reply]

    Laura Reply:

    I don’t really like using agave nectar, so I’ve not tried it in this recipe. :)

    [Reply]

    cj Reply:

    Yes, just made this with agave. so yummy

    [Reply]

    cj Reply:

    I use 100% pure blue agave Light- neutral, mild flavor.
    Its very light in taste. reminded me of little bit of
    honey.

    [Reply]

  3. Tami says

    Just made this! Whoa – yum!! Very good — just like most everything I try from here. Thank you for sharing not only your recipes, but the thought processes and conclusions you’ve come to regarding whole true foods eating!

    [Reply]

  4. Shante says

    can you use shortening in instead of butter or coconut oil, so the chocolate will stay set/ firm… say to use for chocolate covered strawberries.

    [Reply]

    Laura Reply:

    Yes, but I’d use palm shortening since it’s healthier. :)

    [Reply]

    Shante Reply:

    thanks, so much

    [Reply]

  5. Devon says

    I made this using Maple Syrup instead of the sucanat… and it doesn’t set up well. I still ate it though… it was just a little sticky! YUM!

    [Reply]

  6. Gwenda says

    I wonder, if you froze the chips until you were ready to bake cookies, would they survive any better? Not that I have a problem with “ugly” cookies. :)

    [Reply]

    LindseyforLaura@HHM Reply:

    Unfortunatley, it won’t make too much of a difference.

    [Reply]

  7. says

    Have you ever seen a mold for making your own choco chips? I’ve been looking for one, but I have not been successful so far. Thanks!

    [Reply]

    Laura Reply:

    No, but sounds like fun!

    [Reply]

  8. Autumn says

    Just want to say that I tried this recipe with a few tweaks and they were perfect for chocolate chips.I used a glass bowl over top of the pot (to simulate a double broiler) One thing you have to make sure is not to let the water touch the glass.Also make sure that it is very low. This will be a longer process but will turn out much better. I melted the butter first before I added the sugar and coco. Once that was melted. I used a sifter to sift the mixture of coco powder and granulated sugar, this helped make the mixture smooth and the sugar did incorporate fully. After this I removed the glass bowl from the pot and let it sit until room temp. Then put it in the freezer until thickened. Dont put a hot glass in the freezer, it will bust. After it thickened a little I put it in a decorater bottle and made little chips, then froze them for 1 hour. Made choco chip cookies (making sure not to add the chips until last minute) and they didnt become an ugly mess. :) Hope this helps :) Great recipe!

    [Reply]

    Meredith Reply:

    Autumn,

    I’m getting ready to make these to use in liquid form to coat homemade butterfinger-type bars. Thanks so much for the great ideas!

    [Reply]

  9. lily says

    please guide me that can I use milo powder as a substitute of cocoa powder?

    [Reply]

    Laura Reply:

    I’m sorry that I’m not sure. I’ve never used milo powder before. :)

    [Reply]

  10. Mona says

    These sound wonderful. How much does this make?
    Thanks.

    [Reply]

    LindseyforLaura@HHM Reply:

    It makes about two cups.

    [Reply]

  11. desiree says

    Do you have to use the vanilla extract? I’m looking to make something now, but I don’t have any…i am making my homemade mocha frap!! ???? Oh, and can I use just regular nesquik?? Thank you do muc!!

    [Reply]

    Laura Reply:

    You can leave out the vanilla, but I’m not sure on the nesquick – probably wouldn’t work. :)

    [Reply]

  12. Beth in TX says

    Bless you, Laura! My son just got put on a dairy free diet this weekend (got the letter with the lab results in Friday’s mail) and he loves chocolate chips. I had no desire to pay for the soy free, dairy free ones at the rate he consumes them. I’ve spent most of the day looking for a straightforward explanation of the process and someone mentioned you. I don’t know why I didn’t think to come here first.

    Also, I want to say thank you to Autumn and her tweaks. I might be able to make actual chips for him

    [Reply]

  13. choclover1112 says

    can i make a chocolate chips shape ? u know what i meant right ?

    [Reply]

    Laura Reply:

    You can try, but I’ve never had success trying. :)

    [Reply]

  14. AL says

    thank you- we’re slowly eliminating processed foods from our diet (baby steps, right?). Have you tried this with actual cocoa butter in lieu of coconut oil/ butter? I think many choclate chips/ bars use soy lecithin as an emulsifier instead of the higher priced real cocoa butter. Thanks again!

    [Reply]

  15. DiamondApril says

    do you think i could use powdered sugar instead?

    [Reply]

    Laura Reply:

    Yes, I think so, although I’ve never tried.

    [Reply]

  16. Cassie says

    I made these and they were great!

    Do you have a recipe for homemade peanut butter chips? The ones from the store are yummy but have so many extra ingredients and I’m not interested in eating :(

    [Reply]

    Laura Reply:

    No, I haven’t figured out a recipe for those yet. :)

    [Reply]

  17. Kris says

    I was wondering how much (ie: cups) this particular recipe makes. I’d also like to know how long they can safely sit in the fridge. I like to label my containers with a best by date. If left too long do they get rancid? Thanks in advance!
    Kris

    [Reply]

    LindseyforLaura@HHM Reply:

    It should make about two cups. They will keep in the fridge for two months. Neither Laura or I have had the experience of them going rancid.

    [Reply]

  18. Candice says

    I am wondering how to modify this recipe to be either more bitter or more sweet (in other words, do you know how to make dark chocolate chips versus milk chocolate chips)? Are yours that you made considered a semi-sweet? I almost exclusively use Ghirardelli’s bittersweet (because they are one of the only brands that don’t seem to use vanillin AND because we love DARK chocolate :)
    Thanks for all the helpful tips and recipes. I really enjoy reading on your blog when I have the time.

    [Reply]

    Laura Reply:

    Yes, these would be considered bittersweet I would think. You can definitely tweak the amount of sugar in the recipe to make it sweeter/less sweet. :)

    [Reply]

  19. kaybrown says

    I made it it came out great but to much vocal I think next time I’ll use less

    [Reply]

    kaybrown Reply:

    Cocoa*

    [Reply]

  20. Sherry says

    I am trying to go less processed as well as no sugar. I use stevia where sugar is called for. Do you think that would work? This recipe sounds wonderful!!

    [Reply]

    Laura Reply:

    I’m not sure that would work in this recipe as I’ve not tried it. :)

    [Reply]

    Sherry Reply:

    Well I tried it! It was delicious but I could not get all the ingredients to mix well. They separated when they cooled. Is there a way to mix them so they will not separate?

    [Reply]

    Sherry Reply:

    I also added a little unsweetened coconut to it. It is a GREAT sweet!! It is remeniscent of a Mounds bar!

    LindseyforLaura@HHM Reply:

    Some people who have had trouble with this have said that melting everything together and mixing very well has helped them. Hope that fixes it for you!

  21. Santhy says

    Does the mixture need to be heated? My sugar wouldn’t melt, so I ended up blending it. I live in India where coconut oil is a liquid at room temperature anyway, so I’m thinking it would be easier to just blend everything together. Do you know if that would work?

    [Reply]

    Laura Reply:

    Yes, the mixture needs to be heated in order for the sugar to melt and blend in better. :)

    [Reply]

  22. Brittney says

    I have given these a try two times over, but I cannot seem to get it to stick. Is the coconut oil the only oil you can use? I tried with canola oil and natural cane sugar, but it wouldn’t stick.

    [Reply]

    Laura Reply:

    You can use butter, but coconut oil works best. Canola is too runny. :)

    [Reply]

  23. Michelle says

    i tried this but my chips never hardened i even had them in the freezer over night i guess i can use it as a frosting on the brownies

    [Reply]

  24. Selina Magner says

    do you have nutrition information on your recipes? I am counting calories and would like
    to try a lot of you recipes.

    [Reply]

    Laura Reply:

    No, I don’t – but hope my recipes work for you!

    [Reply]

  25. Elizabeth says

    Is there any chance I could use regular butter instead of coconut butter/oil? I don’t have any on hand at the moment..

    [Reply]

  26. Elizabeth says

    Never mind about my previous comment. I just saw that someone had already posed the same question. Thank you!

    [Reply]

  27. Olive says

    Will the coconut oil give the chocolate chips a coconut-y taste?
    I have some, but I absolutely hate the taste of coconut – just the hint of it can ruin a dessert for me.

    [Reply]

    Laura Reply:

    If you use expeller pressed coconut oil, which is flavorless, that would do the trick!

    [Reply]

  28. Carolyn says

    Would just a little arrowroot added into the chocolate chip mixture cause them to be a little bit firmer and maybe not become so messy? I haven’t tried to make these yet but was just reading all the comments.

    [Reply]

    Laura Reply:

    It’s a good idea to try, although I haven’t tried it to know how it works. :)

    [Reply]

  29. Nancy says

    Hi Laura,
    You’re so sweet. I love reading your blog and trying your recipes. Do you think I could make your chocolate chips using honey as the sweetener? if so, how much would you recommend ?

    [Reply]

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