Baking basics
Substitutes for chocolate and chocolate chips
Chocolate chips are made to hold their shape in the oven; bar chocolate melts into pools and streaks. Darker chocolate is less sweet.
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Semisweet and bittersweet
- How much
- The same amount, either way
- What changes
- Bittersweet is less sweet and more intense; semisweet is milder and sweeter.
- Best in
- Everything.
-
Chopped bar chocolate for chips
- How much
- The same weight (a 12 oz bag of chips is about 2 cups)
- What changes
- Melty puddles and streaks instead of neat chips. Lovely in cookies.
- Best in
- Cookies, muffins, banana bread.
-
Chips for bar chocolate when melting
- How much
- The same weight
- What changes
- Chips melt thicker and less smoothly, so ganache and glazes are a bit stiffer.
- Best in
- Brownies, simple ganache.
-
Dairy-free chocolate chips
- How much
- The same amount
- What changes
- Very close. Many dark chocolates contain no milk but carry "may contain milk" warnings.
- Best in
- Everything.
Simmerbee recipes with chocolate and chocolate chips (15)
- Brown Butter Chocolate Chip Blondies
- Build-Your-Own Cracker Lunch Box
- Chewy Oatmeal Chocolate Chip Cookies
- Chocolate Chip Walnut Banana Bread
- Cinnamon Spiced Hot Chocolate
- Classic Chocolate Chip Cookies
- Cream Cheese Swirl Brownies
- Easy Chocolate Fudge
- Fudgy Double Chocolate Cookies
- Fudgy One-Bowl Cocoa Brownies
- Googly-Eyed Monster Crispy Rice Treats
- No-Bake Peanut Butter Chocolate Chip Energy Bites
- No-Churn Vanilla Ice Cream
- Peanut Butter Apple Nachos
- Rich and Creamy Stovetop Hot Chocolate
On those recipes, tap Swaps next to the ingredient for the short version.
More baking basics swaps
Baking powderBaking sodaCornstarchYeastCocoa powderVanilla extractCream of tartar