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Turning Chocolate Candy Into chocolate Chips - Is This Not a Good Idea?

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I want to make chocolate chip cookies. What I have is Dove chocolate candy - the one inch square pieces that are about 1/2" thick.

Is it a crazy idea to somehow try to chop them into chip sized pieces to make choc. chip cookies? I somehow imagine that trying this with the Cuisinart will result in some odd sized pieces and a lot of chocolate dust. Then I had an image of myself with a hammer and a screwdriver trying to break them up individually into maybe 1/4" chunks - and the pieces flying all over the kitchen. Or sticking them in a plastic bag and pounding it with a mallet or something. I've run out of ideas. Nothing seems right. Should I just wait until I can get some Nestle chips, or what?

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  1. I'd just chop it up with my chef's knife.

    1. It won't hold its form and will melt into liquidy ooze. It might taste good, though, once it hardened (I've never tried). Chocolate chips are made to hold their form when baked. If you do want to try and need to break it, try freezing it first and then pounding.

      6 Replies
      1. re: chowser

        True, commercial chocolate chips like Nestles have parafin added to help them keep their shape while hot. Dove chocolate will get a bit gooey in the oven, but I don't view that as a problem. Lots of folks, including some high-end bakeries use chopped up chocolate candy to make cookies; no big deal. Go for it niki.

        1. re: PDXpat

          Thanks for the tip. I'll have to give it a try. How big, about chocolate chunk size? I did bake Hershey kisses in cookies (misread the blossoms recipe, years ago) and it was a terrible mess.

          1. re: chowser

            The size and shape of the chunks tends to be fairly random, but you're going for something around chocolate-chip size, yes. Kisses, wonderful as those are, would be rather too large I think.

            1. re: chowser

              I use chopped bittersweet ghirardelli (the bars sold for baking) and it works just fine in the standard tollhouse cookie recipe. Granted, this is a baking bar that probably has a little less cocoa butter than "eating" chocolate.

              1. re: Hungry Celeste

                Thanks, you two, I'm going to have to try this. I like my Guittard chocolate chips but this sounds promising!

            2. re: PDXpat

              Chocolate chip manufacturers don't add parafin to their product. Here are the ingredients for Nestle's semisweet chocolate chips:

              Ingredients: Semi-Sweet Chocolate (Sugar, Chocolate, Cocoa Butter, Milkfat, Soy Lecithin-An Emulsifier, Vanillin-An Artificial Flavoring, Natural Flavoring).

              I've checked all the commercial brands of semisweet chocolate chips and NONE of them contain parafin.

          2. I used to chop up Godiva chocolates with a chefs knife to make cookies (I worked for an airline, they were "surplus"). Made great cookies, use a fairly thick cookie recipe though.

            1. To break them up, I'd put them on a cutting board and use the point of a steak knife, right in the middle. That would break it into 2 pieces at least, a better size for dispersing thru the cookie dough. I would think the resulting cookies would taste better warm and soft and gooey, but YMMV.

              At any rate, if milk chocolate, they will be far sweeter than semisweet chocolate chips, so perhaps adjust the sugar downwards in the recipe a tad, unless you like teeth-rattling sweetness!

              6 Replies
              1. re: Seldomsated

                What does YMMV mean? I have both the milk choc. and dark choc. varieties. Dove is the best chocolate I've found on the mass market - I mean Guittard and Scharfen Berger are just not in Walgreens. There's also a concern here that Dove, having no waxy texture may get too liquified when I try to bake it like a chip. So, what I should probably do is just mix it into a couple of cookies and bake them and if they fall apart or melt all over the cookie sheet, I could freeze the dough sans choc. until I get the Nestle chips. Did somebody mention Guittard chips? Are those much better than Nestle?

                1. re: niki rothman

                  Guittard chips are miles away better than Nestle. Better taste, texture and better way of walking in the world. I also really like Dagoba but they're much more expensive and even harder to find.

                  (YMMV = your mileage may vary)

                  1. re: miss louella

                    omg i agree. love guittard chips when i can get them.

                  2. re: niki rothman

                    Your mileage may vary.

                    Guittard chips are much better than Nestle - texturewise and tastewise. They are also a larger chip, and come in a milk chocolate flavor as well as semi-sweet. These are my fav brand of chips to use - they are just right!

                    1. re: niki rothman

                      Niki, you're such a See's fan I can't believe you don't use See's chocolate chips. They're the extra big size, and they're really, really good (like all See's chocs, they're made by Guittard). They don't always have them out on display -- sometimes they just have a stash behind the counter that people in the know ask for. I believe they're $4.50 for a pound (most chocolate chips are in 12 oz. packages, so be sure to take that into consideration if you're comparing prices). There's also a really, really good fudgey brownie recipe on the back of the bag.

                      Also, Trader Joe's has white chocolate, milk chocolate and semi-sweet chocolate chips that are decent (and cheap).

                      1. re: niki rothman

                        Has anyone tried the new Nestle Chocolatier Chunks? I was a big Guittard fan but it's hard to get where I am (have to go to World Market). I saw these today and tried them. I was pretty impressed. I used the chocolate chunks with big pieces of chocolate.

                        http://www.verybestbaking.com/product...

                    2. Having a slighty higher ambient temp helps to prevent flaking/powdering when cutting chocolate. You don't want it hot enough to melt the chocolate (it could lose it's temper), but at the same time, at room temp (low 70s) most brands of chocolate can be brittle/hard to cut without making a mess. If you have a part of your house that's consistently in the high 70s or very low 80's that's where I'd leave the chocolate for a while before cutting it.

                      I'm not a huge fan of a chef's knife for cutting chocolate. Chocolate doesn't really 'cut,' it fractures. I find I can break chocolate into little pieces just as easily with a fork. I'm pretty sure there's tools for cutting chocolate that are in a prong configuration as well.

                      1 Reply
                      1. re: scott123

                        That reminded me of Martha Stewart using a fork-like thingy for chocolate chips. I thought it looked like one of my pet combs, so I was amused to find some pet supply stores selling "chocolate chippers"
                        http://www.for-my-pet.com/index.php?O...

                        I imagine an ice pik would work or even some sort of large prong fork.

                        While I've never baked cookies with candy bars, I have eaten them, so I don't see a problem. Here's a recipe using Hershey bars.
                        http://www.livingonadime.com/recipes/...

                      2. Make sure your chocolate is cool before you start. Since it melts at body temp, your small pieces will melt very quickly once you begin to chop. I'd put your cutting board, knife and chocolate in the fridge for about 15 minutes before starting. Then work fast. Use a chefs knife and don't worry about chuncks being completely uniform. A rough cut will work great.

                        You'll have a lot of splintery bits that aren't quite chunks or chips. Fold those into your batter too. They'll melt into the body of the cookie when you bake them, kind of like the Mrs. Fields style.

                        1. Just last week I used an 8 oz. Hershey's Special Deluxe candy bar, broken up with a hammer, and Cook's Illustrated choco chip cookie recipe. I think it was Cook's Illustrated that did a study on chocolate for baking a few years ago and rated that particular Hershey bar as best. It's not easy to break it up, but I've done it many times uasing different "techniques" and ended up just beating it to pieces on a wooden board, with a hammer.

                          Anyway, next time, I'll use less sugar in the cookie recipe. That Hershey bar is very dark chocolate but still a bit sweet for the amount of sugar in the recipe.

                          I stopped using Nestle's choco chips because, if they don't contain mostly wax, you sure could have fooled me. The only resemblance they have to the choco chips Nestle's made a few years ago is color and shape.

                          1. The original Toll House Chocolate Crunch Cookies recipe called for "2 bars (7-oz.) Nestles yellow label chocolate, semi-sweet, which has been cut into pieces the size of a pea." - From Ruth Wakefield's Toll House Tried and True Recipes, 1936.

                            1. I do this all the time since Scharffen Berger stopped making chocolate chips or chunks or whatever it was that they used to offer for baking. I just chop up a bar with a knife and a tear in my eye for their foolishness (they had a note on their website for a while when they stopped making them that it was because they weren't able to make them consistently meet their high standards, or something. The fact that they were better than anything else you could buy was apparently not good enough for them.)

                              1. I regularly use Lindt chocolate bars in my cookies. I use two bars. I chop them with a chef's knife. I don't worry that the pieces aren't uniform (chocolate chunk cookies aren't exactly a formal dessert). I do chill my dough. I *always* get raves about them.

                                Alternately, you can make the dough and wrap it around the chocolate piece so that it melts inside the cookie.