Semi-sweet chocolate chips
The standard chocolate chip. About 60% cacao, holding its shape in cookies rather than melting completely. Different from bittersweet (more cacao, less sugar) or milk chocolate chips; recipes specify for a reason.
Used for
- cookies
- brownies
- baking
- melting for ganache
In the kitchen
- Fold into batter.
- Melt for dipping.
- Melt with cream for ganache.
Picking it at the store
- Toll House and Ghirardelli are the standard baseline; higher-cacao brands taste less sweet and more chocolatey.
- Chips are formulated to hold their shape in the oven. If a recipe wants a smooth melt, chop a baking bar instead.
Related terms
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