The mere mention of these delightful Nestle Toll House Semi Sweet Chocolate Chips brings back fond memories of sharing freshly baked cookies straight from the oven with family and friends.
Nestled in the heart of many cherished recipes, these chocolate chips are not only versatile but also the secret to crafting memorable desserts that everyone adores.
Table of Contents
How to make Nestle Toll House Semi Sweet Chocolate Chips
Nestlé Toll House Semi‑Sweet Chocolate Chips (also called “morsels”) are the classic teardrop-shaped baking chips introduced by Nestlé in the 1940s, made from 100% real semi‑sweet chocolate.
Ingredients
To make approximately 1-2 cups of homemade semi-sweet chocolate chips:
- 1 cup (175g) high-quality dark chocolate, 60–70% cocoa solids
- 2 tablespoons (30g) unsalted butter or shortening (optional for enhanced texture)
- 1–2 tablespoons sugar (adjust based on sweetness preference)
- 1 teaspoon vanilla extract (optional, for flavor)
- 1 teaspoon powdered lecithin (optional – helps stabilize the texture during melting and molding)
Instructions
Prepare Your Workspace
- Line a baking sheet or a flat work surface with parchment paper or a silicone mat.
- If you want chip-like shapes, have a piping bag or zip-top plastic bag ready.
Melt the Chocolate
- Use a double boiler or microwave to melt the chocolate.
- If using a double boiler, place chopped chocolate in the heatproof bowl and melt it slowly over simmering water. Stir continuously to avoid overheating.
- If using a microwave, heat for 15-second intervals, stirring between each interval until the mixture is smooth. Do not overheat as the chocolate may seize.
- Add the butter or shortening at this stage if desired; it helps the chocolate hold its texture nicely when solidified.
Add Sugar and Vanilla
- Stir in the sugar. Ensure it dissolves completely for a smooth consistency. If needed, briefly return the chocolate mixture to the heat to blend thoroughly.
- Add vanilla extract (optional) and mix.
- Allow the melted chocolate to cool for about 3–4 minutes, but not so much that it hardens. Cooling it slightly makes it easier to handle when forming the chips.
Form the Chocolate Chips
- Transfer the melted chocolate to the prepared piping bag or zip-top plastic bag. Cut a very small hole in the bag’s corner.
- Pipe small dollops of chocolate onto the parchment paper or silicone mat to form chip-like shapes. Alternatively, you can use a teaspoon to scoop small drops. Aim for uniform sizes to ensure even baking in recipes.
- If shaping isn’t necessary, spread the chocolate into a thin layer and later break it into small chunks after it hardens (these “chunks” can be used as a substitute for chips).
- Place the tray in the freezer or refrigerator and allow the chocolate chips to harden completely. This typically takes 20–30 minutes.
Store the Chips
- Once hardened, gently peel the chocolate chips off the parchment paper.
- Store them in an airtight container in a cool, dry place (or refrigerate if your kitchen is warm). Properly stored, they can last for several weeks.
Tips for Success
- Use High-Quality Chocolate: The better the chocolate you use, the better the flavor of your homemade semi-sweet chocolate chips. Look for chocolate with a smooth texture and cocoa solids between 60–70%.
- Adjust Sweetness: Traditional semi-sweet chocolate has less sugar than milk chocolate. If you prefer sweeter chocolate, add extra sugar—but don’t go overboard, or it may affect the texture.
- Stabilizers for Chips: Nestlé uses stabilizers to keep their chips solid during baking. Adding powdered lecithin or reducing the butter can help your homemade chips hold their shape better in cookies.
- Temperature Control: Avoid overheating the chocolate during melting, as it can seize or burn. Always melt chocolate gently over low heat.
- Improve Snap and Shine: If you’re experienced with tempering chocolate, tempering will improve the appearance and texture of your homemade Nestlé Toll House Semi Sweet Chocolate Chips, making them glossy and resistant to melting.
- Experiment: For a twist, try incorporating cocoa butter or adding a pinch of sea salt for a gourmet touch.
Ingredients Substitutes
If you’re trying to recreate the flavor and functionality of Nestlé Toll House Semi Sweet Chocolate Chips but want to experiment with substitutes (either to customize the recipe, accommodate dietary needs, or work around ingredient availability), you can use the following ingredient substitutes.
1. Chocolate Liquor
Chocolate liquor is the primary component of Nestlé Toll House Semi Sweet Chocolate Chips and provides the cocoa flavor. If unavailable or you’re customizing the recipe, try these alternatives:
Cocoa Powder + Fat (Butter/Oil):
For 1 cup of chocolate liquor, you can substitute with:
- 3/4 cup unsweetened cocoa powder + 3 tablespoons of butter or coconut oil.
- Melt these together to form a paste resembling chocolate liquor.
Unsweetened Baking Chocolate:
- Replace chocolate liquor with melted unsweetened baking chocolate (1:1 ratio). This is closer in taste and consistency, but you’ll need to sweeten it later.
2. Sugar
Sugar sweetens Nestlé Toll House Semi Sweet Chocolate Chips and balances the bitterness of cocoa; however, you can adjust the type or amount of sugar according to your preferences or dietary needs.
- Brown Sugar: Can be replaced with granulated sugar for a deeper, caramel-like flavour. Use the same measurement as listed in the original recipe.
- Coconut Sugar: A natural substitute that works well, but it adds a mild molasses-like flavor. Replace at a 1:1 ratio.
- Maple Syrup or Honey: Use these liquid sweeteners as an alternative to processed sugar. However, these will slightly alter the texture of your chocolate chips. Use around 3–4 tablespoons per cup of chocolate.
- Sugar-Free Sweeteners: To make low-sugar or keto-friendly chocolate chips, use granulated erythritol, stevia, or monk fruit sweetener. Erythritol works best because it doesn’t alter chocolate’s melting properties.
3. Cocoa Butter
Cocoa butter is the fat in chocolate that creates smoothness and helps with melting and solidifying. If cocoa butter isn’t available, try these options:
- Coconut Oil: Substitute cocoa butter with virgin or refined coconut oil. It’s solid at room temperature but melts easily, making it an accessible alternative. Note that coconut oil imparts a slight coconut flavor. Use in the same proportion as cocoa butter.
- Vegetable Shortening: Works well for stabilizing the texture. Replace cocoa butter with shortening in a 1:1 ratio. This is an affordable option but may lack the richness of cocoa butter.
- Butter: Butter will work if you’re okay with the chocolate chips being slightly softer compared to cocoa butter-based versions. Use unsalted butter to avoid overpowering the flavor.
4. Stabilizers
Nestlé uses stabilizers (like lecithin or palm oil fractions) to keep chocolate chips from losing their shape during baking. Here are substitutes to approximate functionality without compromising flavor:
- Powdered Lecithin: Organic powdered lecithin (often soy- or sunflower-based) is a great alternative. Add 1 teaspoon per cup of the chocolate mixture. This helps retain texture during melting and baking.
- Cornstarch: A pinch of cornstarch can mimic the stabilization effect. Stir the melted chocolate into the chips when forming them.
- Skip Stabilizers: If stabilizers are unavailable, homemade chocolate chips will still work well, but they may melt slightly during baking. This is ideal for gooey desserts.
5. Vanilla Flavoring
Nestlé Toll House uses artificial vanillin for flavoring. For a more natural substitute or varied flavor profile:
- Pure Vanilla Extract: Replace vanillin with the same amount of high-quality vanilla extract.
- Real Vanilla Bean: Use seeds scraped from a vanilla bean pod for a more luxurious touch.
- Almond or Peppermint Extract: These can be used to create a unique twist on semi-sweet chocolate chips.
6. Dark Chocolate or Milk Chocolate Alternative
If you want to alter the cocoa percentage or mimic Nestlé’s semi-sweet flavor, you can use different types of chocolate:
- Milk Chocolate: Combine dark chocolate and unsweetened chocolate with added sugar to balance the sweetness. Milk chocolate substitutes produce a creamier texture.
- 70–85% Dark Chocolate: Use a slightly sweeter dark chocolate to avoid drastically adjusting the sugar content.
Final Thoughts
Your DIY Nestle Toll House Semi Sweet Chocolate Chips are now ready! Use them in cookies, brownies, pancakes, or as toppings for ice cream and desserts—the possibilities are endless.
More Chocolate Recipes:
Ingredients
- 1 cup (175g) high-quality dark chocolate
- 2 tablespoons (30g) unsalted butter
- 1–2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon powdered lecithin
Instructions
Prepare Your Workspace
- Line a baking sheet or a flat work surface with parchment paper or a silicone mat.
- If you want chip-like shapes, have a piping bag or zip-top plastic bag ready.
Melt the Chocolate
- Use a double boiler or microwave to melt the chocolate.
- If using a double boiler, place chopped chocolate in the heatproof bowl and melt it slowly over simmering water. Stir continuously to avoid overheating.
- If using a microwave, heat for 15-second intervals, stirring between each interval until the mixture is smooth. Do not overheat as the chocolate may seize.
- Add the butter or shortening at this stage if desired; it helps the chocolate hold its texture nicely when solidified.
Add Sugar and Vanilla
- Stir in the sugar. Ensure it dissolves completely for a smooth consistency. If needed, briefly return the chocolate mixture to the heat to blend thoroughly.
- Add vanilla extract (optional) and mix.
- Allow the melted chocolate to cool for about 3–4 minutes, but not so much that it hardens. Cooling it slightly makes it easier to handle when forming the chips.
Form the Chocolate Chips
- Transfer the melted chocolate to the prepared piping bag or zip-top plastic bag. Cut a very small hole in the bag’s corner.
- Pipe small dollops of chocolate onto the parchment paper or silicone mat to form chip-like shapes. Alternatively, you can use a teaspoon to scoop small drops. Aim for uniform sizes to ensure even baking in recipes.
- If shaping isn’t necessary, spread the chocolate into a thin layer and later break it into small chunks after it hardens (these "chunks" can be used as a substitute for chips).
- Place the tray in the freezer or refrigerator and allow the chocolate chips to harden completely. This typically takes 20–30 minutes.
Store the Chips
- Once hardened, gently peel the chocolate chips off the parchment paper.
- Store them in an airtight container in a cool, dry place (or refrigerate if your kitchen is warm). Properly stored, they can last for several weeks.
