Who doesn’t love chocolate? We’ve gone to a lot of effort to provide you with a delicious mint chocolate chip recipe that is so easy to make at home and that passed our chocolate chip cookie bake test!
The key to a bakeable chocolate chip is using less cocoa butter than you would for a chocolate bar or dipping chocolate. So, if you aren’t planning on baking these chocolate chips, then adding 4 wafers (.3 oz. or 6 grams) more cocoa butter makes an even better chocolate taste and creates a thinner, pourable texture before cooling.
One recipe we tried included granulated sugar rather than powdered sugar, which added a little crunchy texture that some of our taste testers really enjoyed! So, if you like a crunchy texture, try using granulated sugar instead!
We also tried using maple syrup instead of the sugar, but it doesn’t bake very well and has a funny texture when used with the powdered milk. If you don’t wish to bake these chocolate chips and would like a healthier version, omit the powdered milk, and substitute the sugar with maple syrup. Note: this version also melted the fastest, so be sure to store in the refrigerator.
We used a silicone “hot pad” that had little hexagon holes in it as a chocolate chip mold. We found it at Walmart, but you can also purchase one on Amazon.com. If you would rather, you can spread the chocolate onto a plate or pan and, after frozen, use a knife to break it into chunks. You may even be able to place the chocolate in a plastic bag, snip off a small piece of a corner, and form little drops (although you may need to add another couple cocoa butter wafers or reduce the sugar by a tablespoon to get a little thinner chocolate to do this).
[recipe title=”Mint Chocolate Chips” servings=”yield=1–1 1/2 cups” time=”10 minutes active; 1 hour inactive” difficulty=”Easy”]
- 12 cocoa butter wafers (1 oz.) for baking chips or 16 cocoa butter wafers (1.3 oz.) for a thinner chocolate
- 1/4 cup cocoa or cacao powder
- 3 Tbsp. powdered sugar (substitute granulated sugar for a crunchy texture or maple syrup for a healthy version)
- 2 Tbsp. powdered milk (optional; omit when using maple syrup)
- 1 drop peppermint essential oil
- Melt the cocoa butter wafers in a double boiler over medium heat. Once mostly melted, mix in the rest of the ingredients. If following the original recipe, it will look like it doesn’t have enough liquid; but keep mixing, and it will all come together and turn out really soft and dough like.
- Spread into chocolate chip mold or onto a pan or plate.
- Freeze for about 1 hour or until hardened.
- Pop chocolate out of the mold, or use a knife to cut it into chunks.
- Enjoy in any of your favorite chocolate desserts!
- Store extras in the refrigerator or freezer.