Semi Sweet Chocolate Chips
Three ingredients, no shortcuts: cane sugar, cocoa mass, cocoa butter. That's all that's in a good chocolate chip, and these deliver it at the classic size.
What It Is
Semi-sweet sits right in the middle of the chocolate spectrum, sweet enough to eat out of hand but with enough cocoa depth to hold up when baked. These are the standard, full-size chip, which means more chocolate surface per cookie than the mini version and a satisfying pool of melted chocolate when they come out of the oven.
The ingredient list here is short by design. No lecithin, no vanilla extract, no fillers. Just cocoa mass, cocoa butter, and cane sugar. That simplicity shows in the flavor and in how cleanly they melt.
What To Do
Use them anywhere a recipe calls for semi-sweet chocolate chips: cookies, muffins, banana bread, brownies, pancakes. A standard chocolate chip cookie takes about one to two cups per batch. They also melt well for dipping or drizzling. Just use a bowl set over a pot of simmering water and stir slowly so they don't scorch.
Store them somewhere cool and dry. A sealed container at room temperature keeps them in good shape for months. If your kitchen runs warm, the refrigerator works fine. Bring them to room temperature before baking so they melt evenly.
