Comments on: Making Homemade Chocolate Chips…In Detail

By: Sonja

Sonja — Sun, 05 Feb 2012 15:48:26 +0000

What? The were still around several weeks later??
What did you do, hide them in a brown paper sack??

ºÜº

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Thu, 02 Feb 2012 19:16:43 +0000

These are more like semi sweet. But if you want milk chocolate, using butter would do that for you!

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Thu, 02 Feb 2012 18:30:20 +0000

Stevia and agave nectar would probably change the consistency a bit.

By: Genna H

Genna H — Tue, 31 Jan 2012 19:58:48 +0000

Are these like semi-sweet chocolate chips or milk chocolate?

By: Teri

Teri — Tue, 24 Jan 2012 04:32:00 +0000

Thanks for your fast response! I was also wondering…do you think I can use agave nectar in place of raw sugar or would that ruin the consistency? How about stevia? Thanks for all of your help! :)

By: Liz

Liz — Mon, 16 Jan 2012 21:47:15 +0000

I tried mine with honey. I didn’t even think about it. Laura was right, they did not harden enough. The top half is hard, while the bottom, still mushy. Tastes yummy though! If I would have spread the chocolate over my granola bars I made today, it would have been an excellent mistake!

By: Laura

Laura — Fri, 13 Jan 2012 17:00:07 +0000

I’ve not tried olive or grapeseed oil in this recipe to know for sure if it would work, but I imagine that it would. I use these in chocolate chip cookies frequently and they do great! They melt and spread out more than a store bought chocolate chip, but they do taste good. :)

By: Teri

Teri — Thu, 12 Jan 2012 02:42:12 +0000

Hi. A few quick questions about this recipe:
1) Can you use olive or grapeseed oil instead of the coconut oil?
2) Has anyone ever used these chocolate chips in chocolate chip cookies and have them come out good?
Thanks!

By: Laura

Laura — Sat, 31 Dec 2011 16:04:47 +0000

Well, I’ve definitely found that coconut oil works best to make these. Butter works okay, but like you found, it definitely produces a softer finished product.

By: Samm Ott

Samm Ott — Sat, 31 Dec 2011 05:13:16 +0000

So I tried two batches, and they both failed horribly. Im 19 years old and Im teaching myself how to bake and its a bit of a challenge for me. I cant even get the chocolate chips to harden! 1st i tried margine because its all I had, and I left the chocolate chips over night in the freezer and took them out today and was soft like frosting. so today i used butter (im to lazy to go to the store to buy coconut oil, which might be my problem) and I used less butter and more sugar. they were more hard but when i tried to break them up they melted very fast at my finger and they turned into frosting again after 5 mins of being out. im using organic coco power from my grandpas herb business, white sugar and butter. Do I need to melt the ingredients longer? should i just get off my butt and buy coconut oil? lol HELP ME!:)my cookie dough is itching to get its bake on!