Here's everything worth knowing about chocolate chips (semi-sweet) and how to pick it, what it is, how to store it, and what to use instead, plus 635 recipes to cook tonight.
Originally, chocolate chips were made of semi-sweet chocolate, but today there are many flavors. These include bittersweet chocolate chips, peanut butter chips, butterscotch chips,mint chocolate chips, white chocolate chips, dark chocolate chips, milk chocolate chips, and white and dark swirled chocolate chips.

Semisweet chocolate chips are the most common type available today. They contain cocoa butter and a mix of unsweetened chocolate and sugar. Semisweet chocolate chips are much sweeter than the bittersweet variety, but not overly sweet. The semisweet variety of chocolate chips is versatile and can be used in many recipes.
Chocolate chips can be used in cookies, pancakes, waffles, cakes, pudding, muffins, crêpes, pies, hot chocolate, and various types of pastry. They are also found in many other retail food products such as granola bars, ice cream, and trail mix.

Chocolate chips (semi-sweet) is usually found in the bakery section or aisle of the grocery store or supermarket.
Chocolate chips (semi-sweet) is a member of the Sweets US Department of Agriculture nutritional food group.
| Amount | Weight |
|---|---|
| 1 cup chips (6 oz package) | 168 grams |
| 1 cup large chips | 182 grams |
| 1 cup mini chips | 173 grams |
| 1 oz (approx 60 pcs) | 28 grams |
| In Chinese: | 巧克力片(半甜) | |
| British (UK) term: | ||
| en français: | pépites de chocolat mi-sucré | |
| en español: | chispas de chocolate semi-dulce |
There are 635 recipes that contain this ingredient.
Frosted rich brownies: low-fat brownies built on evaporated and powdered skim milk instead of butter, then crowned with a coffee-spiked cocoa frosting. Deeply chocolate without the heaviness.
Chocolate chip cookies made with butter and shortening for soft centers and crisp golden edges. Loaded with semi-sweet chips and chopped nuts. Big-batch classic.
Double chocolate chocolate chip cookies with rich cocoa dough and semi-sweet chips folded throughout. Soft fudgy centers, crisp edges, and an option to add chopped nuts for crunch.
Fudgy cocoa brownies loaded with chocolate chips and nuts, baked in a sheet pan for 48 generous squares. Rich chocolate batter topped with melty chips creates chewy-crisp perfection.
Super fudge cupcakes soak chopped dates in boiling water before folding into a chocolate batter studded with chips and nuts. Date-sweetened, intensely fudgy cupcakes with a tender crumb.
Holiday chocolate chip cookies follow the classic Toll House blueprint: butter, brown sugar, semisweet chips, and a fistful of chopped nuts. Crisp at the edges, soft in the middle, ready in 30 minutes. The cookie tin standard.
Chocolate crackle cookies: fudgy chocolate dough rolled in powdered sugar that splits into white-and-black crackle patterns as they bake. Holiday cookie tin classic.
Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.
Chocolate pecan pie spiked with Kahlua and molasses, loaded with toasted pecans and semi-sweet chocolate chips. A grown-up Thanksgiving pie with deep coffee-bourbon undertones.
Mayan truffles roll dark chocolate ganache spiked with Kahlua and instant coffee into rich cocoa-dusted bites. The coffee deepens the chocolate, the liqueur warms it, and the double dip in melted chocolate gives each truffle a snap.
Guilt-free chocolate muffins made with nonfat yogurt and cocoa powder for rich flavor, perfect for a healthier chocolate fix.
Mocha walnut cookies bake coffee-spiked, cinnamon-warmed butter cookies and finish each warm cookie with melted chocolate chips smeared on top. Coffee-shop cookies with a frosted finish.
Classic chocolate chip cookies with a tablespoon of water for soft, chewy centers and crisp golden edges. Half butter, half sugar, plenty of semi-sweet chips. One bowl, no chilling.
Full of delicious banana flavor, accented with chocolate.
These delicious cookies are a breeze to clean up after because they use only one bowl!
Deep dark chocolate fudge cookies loaded with three forms of chocolate: cocoa, semisweet, and unsweetened. Dense, fudgy interior with optional powdered sugar coating for crackle-top contrast.
Classic peanut butter cookies with the signature fork-pressed crisscross pattern. Vegetable shortening keeps them tender and bakery-style chewy, with both sugars layering caramel and bright sweetness.
Chewy double chocolate cookies combine a fudgy cocoa dough with semi-sweet chocolate chips for soft, dark, brownie-textured cookies. Bake just 8 to 9 minutes for the chewiest center.
Reduced fat banana nut bread with non-fat sour cream and egg substitute, swirled with chocolate chips and chopped nuts. Half the fat of standard banana bread, all the moist banana flavor.
Chocolate chip cookies upgraded with wheat germ, walnuts, coconut, and a butter-shortening combo for the chewiest centers and crispiest edges. A loaded everything-cookie that hides nutrition behind chocolate.
Always welcomed! Very classical chocolate chip cookies!
Always welcomed! Very classical chocolate chip cookies!
Chocolate chip cookie muffins with melted unsweetened chocolate, brown sugar, semi-sweet chips, and pecans. Bakery-style chocolate muffins between a cookie and a cake.
Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.
Double-Chocolate, Chocolate Chip Sandwich Cookies recipe