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Sep 23, 2011 07:06 PM

Use for four pounds of chocolate chips

I needed a cup of chocolate chips for a recipe (bringing treats to a friend's party tomorrow). In a fit of laziness, I bought a 4.5 lb bag of Nestle Tollhouse semi-sweet chips from Costco, instead of going (back) to the grocery store to get smaller bags of what I usually get (ghirardelli).

So now I am the proud owner of four pounds of chocolate chips that I'd like to get through quickly. Suggestions for ways to use a LOT of chocolate chips? I was thinking of making something to take to work next week, maybe I can unload them that way? Thanks!

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  1. With the holidays just around the corner, it should be easy. Puddings, fondues, ganaches for cakes, truffles, frostings, ice cream. Real Hot chocolate from scratch.

    And they do keep forever in the pantry.

    1 Reply
    1. re: acgold7

      Nestle has reformulated the chips in the past couple of years and they do not melt well anymore. I learned this the hard way and had a bunch of chocolate chunk fudge and chocolate that didn't melt for dipping (lazy, didn't want to go to TJs to get bars). I would recommend storing them in the freezer (they'll last for years) and using in cookies, banana or pumpkin bread, brownies and pancakes.

    2. My favorite use for cheap chocolate chips are my magical chocolate chip cookies. They're full of chips and i usually make 2 double batches at a time ferment in the fridge for a couple days, and then roll them up into balls and freeze them. Then I can bake them off a sheet at a time at will for when my coworkers need a pick me up, or I need one!

      10 Replies
        1. re: LaureltQ

          That's from the Best Recipe. I love that one. It used to be my go-to recipe until I discovered Jacques Torres' cookie. But, when I'm short on time, I use the BR one. I can make the dough and have the cookies ready for the oven before it's preheated.

          1. re: chowser

            My dough ages 36 hours which makes a huge difference in flavor/texture. What is the jaque Torres recipe? I am intrigued.

            1. re: LaureltQ

              The Jacques Torres recipe calls for the longer rise like you do but it uses a mix of flours to get a better texture.


              It's a follow up from this article about the quest for the perfect chocolate chip cookie and why the long rest makes a big difference.


              For the BR recipe, I'll sometimes do half toffee bits, half chocolate chips, add a tablespoon more of flour (for the extra fat) and it makes an amazing melt in your mouth cookie.

              1. re: lilgi


                fellow ccc lovers have you tried the hard boiled egg method yet?

                and then there's this book.

                1. re: HillJ

                  That looks interesting HillJ, I'm on 2 glasses of prosecco and this photo is, well, popping out at me :D


                  1. re: lilgi

                    Pass the prosecco, lilgi!

                    If you like thick, chewy ccc these are killer.

                    Even better with some homemade ice cream btwn two cookies

                    Even better with a tall glass of ice cold milk for breakfast


                    then, try this one

                    1. re: HillJ

                      You're glass is poured! I'll have to try the oatmeal one first. I haven't found an oatmeal cookie yet that I like better than the Quaker Oats Vanishing recipe so this will indeed be different. What makes that one so appealing is the high ratio of butter, brown sugar, and oats to flour, but the one that you posted is a'perkin my interest :) Will report back soon.

                      1. re: lilgi

                        Always so welcoming lilgi, thank you!
                        I look forward to your oatmeal cookie report. (they are delish).

          2. re: LaureltQ

            Wow, thank you so much...I bake a lot but have never thought to "age" my cookies in the fridge. I'll find out myself soon, but what difference does the aging make?

          3. How about Brownies? I like to throw a cup of extra chips in to the batter without melting them and then bake that them. They come out quite fudgy that way.

            2 Replies
              1. re: randyjl

                I was kind of thinking the same thing... what can't you do with chocolate chip? You can do everything--especially make TOFFEE as holiday gifts.

            1. if you can melt em, i vote brownies -- i use like 8 oz in my 8x8" pan batch.

              other thoughts:
              Seven Layer Bars
              Nanaimo Bars
              Ice Cream
              Chocolate Chip Croissants
              Grilled PB&CC sandwich!

              6 Replies
              1. re: Emme

                I just recently realized that those delicious bars I had visiting my cousins in BC as a child were Nanaimo bars! Have you made them? Is there a particular recipe you'd recommend?

                1. re: pamelak52


                  these from a blogger in Toronto are my fav version.
                  Which recipe do you use Emme?

                  1. re: HillJ

                    mine falls somewhere in between yours and twodales :)

                    i use toasted ground hazelnuts in the base.
                    i use half and half instead of cream or milk in the filling.
                    sometimes i add a little bit of malt powder to the filling as well.
                    for the topping, i like to use 6 ounces semi-sweet or 60% dark chocolate, 2 tbsp of butter and 1 tbsp of unsweetened cocoa powder.

                    any way you do em, they're hard to screw up!

                    1. re: Emme

                      True very forgiving recipe. I've never thought to use malt powder and I always have it around. Next time I'll give that a go. I use whatever nuts I have on hand usually. I'll keep your notes and twodales on file for future reference. My son, a big sweets lover, will enjoy some variety. Thanks all.

                  2. re: pamelak52

                    Nanaimo Bars: Butter (or use a cooking spray) a 8 x 8 inch (23 x 23 cm) pan.

                    BOTTOM LAYER INGREDIENTS:
                    1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
                    1/4 cup (50 grams) granulated white sugar
                    5 T unsweetened cocoa (I use Dutch-processed)
                    1 large egg, beaten (I used a Pasteurized egg, Davidson’s are available in our area)
                    1 teaspoon pure vanilla extract
                    1 3/4 cups (200 grams) graham cracker crumbs
                    1 cup (65 grams) coconut (either sweetened or unsweetened)
                    1/2 cup (50 grams) almonds chopped (can use pecans or walnuts)
                    BOTTOM LAYER INSTRUCTIONS: In a double boiler melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

                    FILLING INGREDIENTS:
                    1/4-1/2 cup unsalted butter, room temperature
                    2 T plus 2 t cream
                    2 tablespoons vanilla custard powder (Bird's), (Woodman’s or Dominick’s probably will carry Bird’s custard powder in it’s English section) You might be able to substitute vanilla pudding powder?
                    1/2 teaspoon pure vanilla extract
                    2 cups (230 grams) powdered sugar (confectioners or icing) sugar
                    FILLING INSTRUCTIONS: Cream the butter. Beat in the remaining ingredients until light. If the mixture is too thick to spread, add a little more cream. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

                    TOP LAYER INGREDIENTS:
                    4 ounces (115 grams) semisweet chocolate, chopped
                    2 tablespoon (14 grams) unsalted butter

                    TOP LAYER INSTRUCTIONS: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Cool slightly but so that it is still “liquidy“.Spread over the filling and refrigerate.

                    TO SERVE: Take out of fridge and let warm a little before cutting in to small pieces.
                    Cut the squares with a sharp knife that has been dipped in hot water and then wiped off.
                    Yield: Makes about 25 squares

                  3. re: Emme

                    I made Nanaimo bars tonight using a combination of the recipes here. They turned out great, though the top layer didn't melt completely without some help - I had to add half and half (no cream at home!) The chocolate didn't harden in the fridge. Still, delicious, and an excellent use of chips!

                  4. LINZER COOKIES (easy, easy, easy & good, good, good!)

                    1 c butter or margarine
                    2 Tbsp. brown sugar
                    1/4 tsp salt
                    1/2 tsp vanilla extract
                    2 1/4 c flour

                    Cream the first 4 ingredients. Then mix in flour. Pat mixture evenly onto a greased baking sheet. Bake at 350 degrees for 15-20 min, until lightly browned. Turn off oven. Remove crust from oven & sprinkle with:

                    12 oz. chocolate chips

                    Leave this in the still-warm oven for 5 min or so, till the chips are melted. Remove from oven & spread the chocolate over the crust. Cool, in the fridge if possible, till chocolate hardens.
                    Spread with:

                    A 10-oz jar of apricot or raspberry jam

                    Sprinkle with:

                    1 c chopped nuts

                    At this point, I like to put the whole thing back into a 350-degree oven for 6-7 min or so to lightly toast the nuts, but you can skip this step.