Cakes, brownies, pancakes – what do all these confectioneries have in common? Well, it is ‘chocolate’. And what makes them extra gooey, rich, and indulgent? Chocolate chips! These little bites of sweetness can make any treat irresistible. But here’s the catch, if you don’t use them right, you might end up getting something that you didn’t ask for. You might get burnt chocolate chips, fully dissolved in the batter or some chips even sinking down in the concoction. So, before you start baking with these delicious delights, let’s find out which mistakes you should avoid to get the gooey, chocolatey treat that you deserve.
Also Read: Homemade Chocolate Recipe: 2-Ingredient Condensed Milk Chocolates
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Here Are 5 Mistakes You Should Avoid While Baking With Chocolate Chips:
1. Using The Wrong Kind Of Chocolate Chips
Not all chocolate chips are made equally. Some are specifically designed to hold their shape, while others melt seamlessly into the batter. If you are baking cookies, using semi-sweet or dark chocolate works perfectly since they keep their shape. But if you are baking brownies or lava cake, use baking chocolate for that smooth and melty texture. If you use the wrong chocolate chip, your baked goodies won’t hold the shape and might even disappear into the batter.
2. Not Coating Chocolate Chips In Flour
Now, this might sound like a usual mistake but trust us, it’s pretty common. If you have ever pulled a cake out of the oven only to find all the chocolate chips sunk to the bottom, then this is where the trick might shine. The chocolate chips are heavier than the batter and settle down while baking. You can fix this by tossing your chocolate chips in some all-purpose flour before adding them to the batter. The flour will help the chocolate chips stay intact in the batter instead of sinking down. The result would be better and gooey baked products.
3. Overmixing The Batter
Yes, mixing is important for a well-combined batter, but once you have added your chocolate chips, let it rest. Overmixing after adding them can lead to two problems: 1. It can break the chocolate instead of giving you delicious chunks, and 2. It can ruin the texture of your baked goods. So, the best thing to do after you have added your chocolate chips to the batter is to mix it gently using a spatula and stop once they are evenly distributed.
Photo: iStock
4. Using Cold Chocolate Chips
While room-temperature chocolate chips work just fine for cookies and muffins, cold chocolate chops can be a problem in delicate batters. If your chocolate chips are too cold, they won’t melt properly, and you might end up with hard chunks of chocolate rather than smooth. For best results, keep them at room temperature before baking.
5. Not Storing Chocolate Chips Properly
If you are a chocolate lover, you probably have chocolate chips at your home all the time. But if you are not storing them correctly, they might not give you the desired results while baking. Keeping chocolate chips in the fridge can cause them to absorb the moisture and develop a white coating called “chocolate bloom.” Instead, store them in an airtight container at room temperature in a cool place and away from heat.
Also Read:Homemade Chocolate Pudding: Make A Gooey, Chocolaty Dessert For Christmas Celebration
So, avoid these mistakes to make sure you are making the most of your chocolate chips!
