Chocolate chip

From WikiMD's Food, Medicine & Wellness Encyclopedia

Chocolate chip is a small chunk of sweetened chocolate, which is commonly used as an ingredient in a variety of desserts such as chocolate chip cookies, muffins, pancakes, and ice cream. Chocolate chips are also used in a multitude of recipes beyond the realm of sweets, including in some types of bread, granola bars, and even some savory dishes.

History[edit | edit source]

The chocolate chip was invented by Ruth Graves Wakefield in the 1930s. Wakefield, who ran the Toll House Inn in Whitman, Massachusetts, is said to have cut up a bar of Nestlé semi-sweet chocolate and added the chunks to a cookie recipe. The resulting Toll House Cookie was a hit, and the recipe was published in a regional newspaper. This led to an increase in sales of Nestlé semi-sweet chocolate bars, and eventually, to the creation of chocolate chips.

Types[edit | edit source]

There are several types of chocolate chips available, each with its own unique flavor profile and uses. These include:

  • Semi-sweet chocolate chips: These are the most common type of chocolate chips. They have a balanced flavor, with equal parts sweetness and bitterness.
  • Milk chocolate chips: These chips are sweeter and creamier than semi-sweet chips. They are often used in recipes that call for a sweeter chocolate flavor.
  • Dark chocolate chips: Dark chocolate chips have a higher percentage of cocoa and less sugar than other types of chips. They are often used in recipes that call for a rich, intense chocolate flavor.
  • White chocolate chips: Despite their name, white chocolate chips do not contain any cocoa solids, and are made from cocoa butter, sugar, and milk solids. They have a sweet, creamy flavor.

Uses[edit | edit source]

Chocolate chips are used in a wide variety of recipes. They are most commonly found in desserts, such as cookies, brownies, and cakes. However, they can also be used in savory dishes, such as in mole sauces or as a garnish for chili. In addition, they can be melted down and used in sauces, glazes, and ganaches.

See also[edit | edit source]

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Contributors: Prab R. Tumpati, MD