Can you substitute chocolate chips for baking chocolate?

In this article, we will answer the question “Can you substitute chocolate chips for baking chocolate?”, and what to look for in cocoa powder substitute?

Can you substitute chocolate chips for baking chocolate?

Yes, you can substitute chocolate chips for baking chocolate. Semisweet baking chocolate chips can be substituted for semisweet chocolate in a pinch. 

The semisweet chocolate chips do not melt easily and taste sweeter than the semisweet baking chocolate squares sometimes. Therefore, you must judiciously add the sugar to not sweeten your batter. Weigh the chocolate chips before adding them to your batter. 

Measurement and preparation

Mix 1 tablespoon unsweetened cocoa powder, 2 teaspoons sugar, and 2 teaspoons melted butter, melted shortening, or vegetable oil until homogenous. 

Use this mixture for every ounce of semisweet baking chocolate called for in the recipe. You can also stir in the individual ingredients in the batter or dough instead of combining them in a mixture.

Substitute variations

To make a sweeter baking chocolate variation, mix 1 tablespoon unsweetened cocoa powder to 1 tablespoon sugar to 1 teaspoon melted butter or shortening (or oil). This mixture is equivalent to 1 ounce of semisweet baking chocolate.

Other semisweet chocolate variations

If the cocoa powder is unavailable or you do not like homemade substitutes for semisweet baking chocolate, we have got you covered.

You can use bittersweet chocolate instead of semisweet baking chocolate in the recipe. You do not have to make any recipe adjustments except some you need to add some sugar to arrive at the sweetness of semisweet baking chocolate. Estimate a substitute of 1:1.

You can also combine unsweetened baking chocolate with sugar to make a substitute. Mix 1 tablespoon of sugar for every ounce of unsweetened baking chocolate. Use this mixture to substitute semisweet baking chocolate in equal parts.

Dutch-process cocoa substitution

  1. Replace every ounce of 1-ounce Dutch-process Cocoa with 3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda.
  1. Or use 1-ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon).
  1. Or replace every ounce of 1-ounce Dutch Process Cocoa. with 3 tablespoons carob powder.

Mexican chocolate 

  1. Replace every ounce of Mexican chocolate with 1-ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon.
  1. Replace every ounce of Mexican chocolate with 1 tablespoon cocoa powder in mole sauces.

Milk chocolate

Replace milk chocolate with an equal amount of sweet chocolate or semisweet chocolate. 

Sweeter cocoa powder replacements

The best s substitutes for cocoa powder are Dutch-processed cocoa powder and unsweetened baking chocolate. However, when in a pinch, several pre-made options can also be relied upon. 

For example,e you can use the leftover chocolate from holidays, such as a dark chocolate Halloween candy bar, a hollow Santa, or solid chocolate Easter egg in your recipe during the creaming process. Make sure to melt the chocolate before using it.

Chocolate drink mix, such as hot chocolate mix, Nesquik, breakfast drink mixes like Ovaltine or Carnation Breakfast Essentials are also good alternatives to cocoa powder. 

Since these powdered mixes already contain sugar, you will have to slightly cut down the amount of sugar in your recipe.

How to substitute semisweet morsels for semisweet baking squares?

Each square of semisweet chocolate equals one ounce. Replace every ounce of semisweet chocolate with 3 tablespoons of semisweet chocolate chips. Estimate the same ratio when replacing the squares with unsweetened chips, with a slight increase in the amount of sugar. 

What to look for in a cocoa powder substitute?

There are a variety of substitutes for chocolate, cocoa powder, and chocolate chips. But you need to experiment to find out which substitute works the best in your recipe.

Unsweetened cocoa powder has a higher cocoa solid content and it imparts a deep chocolate-y flavor to the end product. All the substitutions for cocoa powder may not give the same results in terms of intensity of the flavor and richness of the texture.

Sweet alternatives to cocoa powder enhance the overall sweetness of the end product and fail to impart the coveted intense chocolate flavor. Whatever substitute is available to you, choose the one with the highest content of cocoa solids for a closer substitution. 

Adjust the amount of sugar, fat, and acid when substituting to best mimic the function of the cocoa powder.

Conclusion

In this article, we answered the question “Can you substitute chocolate chips for baking chocolate?”, and what to look for in cocoa powder substitute?

References

https://www.thespruceeats.com/semi-sweet-baking-chocolate-substitute-4155707
https://www.leaf.tv/articles/cocoa-powder-substitutes/
https://cooking.stackexchange.com/questions/10130/can-i-use-chocolate-chips-in-place-of-semi-sweet-baking-chocolate
https://findanyanswer.com/can-you-substitute-chocolate-chips-for-baking-chocolate-squares
https://oureverydaylife.com/can-substitute-semi-sweet-morsels-semi-sweet-baking-squares-7963.html

Hello, I'm Sana Ameer. I'm a student of Food Science and Technology at UVAS. I like to bake and I aspire to become a Food blogger.