We go through a lot of chocolate chips in my house. Most of the time, it’s for obvious things like chocolate chip cookies, brownies and the occasional homemade Blizzard situation. But every now and again (like when my husband walks through the kitchen), a handful from the bag will go missing. The chip bills add up quickly—especially lately. I was recently appalled to see a standard bag of chocolate chips priced at $9 at my local grocery store.
So when I saw a simple homemade chocolate chip recipe on Instagram (credit to Yuvraj Dewan), I felt like I needed to try it at least once. What I didn’t expect was how much better they’d taste … or how much time I’d have to spend hunched over a sheet pan piping tiny dots like a very determined pastry intern.
Can you save money by making chocolate chips at home?
Yes! And a lot more money than I expected. The recipe I used makes about 2 cups of chocolate chips, which is nearly identical to a standard 12-ounce bag—the same one that cost me $9.
Here’s a cost breakdown of what I actually used from each ingredient:
Cocoa powder: $2.06
Coconut oil: $1.71
Honey: $1.06
That brings the total to $4.83 for a full batch (not including the small amounts of vanilla and salt, which add only a few cents).
Compared to my $9 bag, I saved about $4.17. That means these homemade chocolate chips cost just over half as much as the store-bought ones.
How to Make Homemade Chocolate Chips
The recipe keeps things beautifully simple—no specialty ingredients, and no equipment beyond what you probably already have in your pantry.
Ingredients
1/2 cup coconut oil
1/4 cup honey (or maple syrup)
1 cup cocoa powder
1/2 teaspoon vanilla extract
Pinch of salt
Directions
Step 1: Melt the coconut oil and honey
In a medium saucepan, combine the coconut oil and honey. Heat them over medium-low until the oil is fully melted and the mixture just begins to simmer.
Step 2: Add the flavorings
Stir in the vanilla extract and a pinch of salt.
Step 3: Add the cocoa powder
Sift in the cocoa powder and stir until it’s smooth and the mixture is fully combined. It should be thick but not pasty. If the mixture is clumpy or grainy, add a bit more coconut oil, and stir until it’s smooth.
Step 4: Pipe the chips
Transfer the mixture to a piping bag (or a resealable plastic bag with a small snip in the corner). Pipe small dots onto parchment-lined baking sheets.
Step 5: Chill the chips
Refrigerate the chips until they’re fully set. They’re tiny, so it won’t take long. I pulled mine out of the fridge after 20 minutes.
Step 6: Store the chips
Use a bench scraper to lift the chips off the paper. This part is so satisfying! Transfer the chips to a container and store them in the freezer (or in the refrigerator if you’ll use them quickly).
NEXT PAGE
ADVERTISEMENT
