Make your own Chocolate Chips!


I am willing to bet that with this post, some of you are starting to think I am a little nuts. You are thinking “Why bother???”. Perhaps you are thinking that I am taking this “made from scratch” trend a little too far. Well, there is a method to my madness, I promise. My forays into the food-blogging world have made me realize how many of us are on specialized diets, whether self-imposed or by necessity. Gluten-free, dairy-free, grain-free, soy-free, nut-free, low carb, vegetarian, vegan, you name it, somebody is on it (and blogging about it!). And even those who may eat whatever they choose are often highly discerning when it comes to ingredients. They don’t want all of the fillers and emulsifiers and preservatives, they want real, whole food.

Well, the best part about these chocolate chips is that they can be tailored for pretty much any dietary restriction. With the exception of chocolate…if you are allergic or you have sworn off the stuff, I am afraid I can’t help you there. Now for the “why bother?” part. There are plenty of companies that cater to our dietary needs, and many make chocolate chips free of whatever we can’t, or don’t want to, ingest. So why make my own? It comes down to simple economics. Let’s face it, our dietary restrictions make us a captive audience and the prices are higher. It’s not all about greed on the company’s part – they don’t mass produce these products on the level of regular commercial chocolate chips, so their costs are higher too. It is what it is.

All of this occured to me as I was about to purchase some low carb chocolate chips online that went for $16.99 a pound. Wow, that’s steep! There are less expensive “sugar free” chips out there, but most of them are made with maltitol, a sugar alcohol that for many diabetics is as bad as sugar. The ones I wanted were made with my preferred sweetener, erythritol, but being the frugal creature that I am, I just couldn’t stomach the price. A google search on homemade chocolate chips didn’t yield too many results, so I was on my own. But knowing what I do about making ganache and other chocolate treats, I figured it couldn’t be that difficult. What’s in a chocolate chip, after all, besides chocolate and sweetener?

The Results: I’d say that these were a great success. I was pleased with the results as they were, but I had to test them out in an actual recipe, to see if they would hold their shape like commercial chocolate chips. And they did! I like very dark chocolate, so I held back on the sweetener in these, but you could make them sweeter if you like. I made them like chocolate chunks, just for simplicity’s sake. I did attempt to dab bits onto parchment paper to make them more like chocolate chips, and although that worked, it was very time-consuming. Unless you have a good reason for needing them to be “chip-shaped”, I’d just pour the whole batch into a pan and cut them into chunks after they are cooled.

And if your dietary restriction is not of the low carb variety, you can use real sugar or other sugar substitutes. You may need to experiment a bit to get the sweetness you want and to make sure all of the sugar, honey, agave or other sweetener dissolves properly, but it shouldn’t be too hard.

You could also flavour these with various extracts. I didn’t use vanilla on this go round, but I think they would be good that way. They could also be flavoured with peppermint extract, or a little coffee for a mocha chip. Wow, the possibilities are endless!

Naturally, I test-drove these chocolate chips in a chocolate chip cookie (had to go with a classic). I made mine low carb, although not gluten free this time. Will post that recipe as soon as I can!

Homemade Chocolate Chips

4 oz unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
10 tbsp butter, cut into chunks OR 1/2 cup plus 2 tbsp coconut oil
1/4 cup erythritol (powdered, preferably) OR other sweetener
20 drops stevia extract
Optional: 1/2 tsp vanilla extract or other flavouring

Line an 8×8 baking pan with parchment paper

In a medium saucepan, combine chocolate, cocoa powder, butter or oil, and erythritol or other sweetener. Stir over low heat until sweetener has dissolved and mixture is smooth.

Off heat, stir in stevia and any other extracts or flavourings.

Spread in pan and chill in refrigerator until firm, about 2 hours. Lift parchment paper out of pan and cut into small chunks with a sharp knife.

Store in fridge or freezer until needed.

Yes, it’s that simple!

Makes 11.5 ounces (almost the same as a regular-sized bag of chocolate chips, or a little over 2 cups). The entire recipe has 100g of total carbs, and 26g of fiber. 52g of carbs if you subtract erythritol.

I figure this to be about 22 servings, so each serving has 4.5g total carbs, and 2.4g if you subtract erythritol.

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  1. ravienomnoms says

    What a fabulous idea!! I feel like those would turn into "snacks" instead of chocolate chips though! haha, thanks so much for the recipe!

  2. April says

    Totally trying this! I don't mind paying top dollar for basic foods like bread, milk, eggs, etc. But I have such a hard time plunking down $5 a bag for the Enjoy Life chocolate chips I love so much. Much as I hate to admit it, chocolate chips aren't *exactly* a dietary need, so I go without them most of the time. :) I think these would be fantastic with the coconut oil!

  3. Sugar Free Low Carb says

    I have been trying to make my own sugar-free chips with no success. I will try your recipe. You are the best!

  4. VintageSugarcube says

    This is the first time I've seen a recipe for choc chips. You're brilliant!! Love your site, awesome recipes…

  5. Sommer J says

    Wow, great idea!! Looks yummy, too!

    I love cooking as much from scratch, too, for almost all the same reasons! Can't wait to peek through your blog!

  6. Chef Dennis says

    you totally amazed me with this post! I would never have thought of making my own chocolate chunks….what a great idea!

  7. Anonymous says

    Thanks!! I've been looking for a way to make chocolate chips that are lactose free, and now I can with your recipe and my lactose free butter! It's been a while since I've enjoyed chocolate chips- can't wait!

  8. Patty says

    I love this – thank you! I can only find super-sweet baking chocolate where I live – so this is a great guide for making my sweet chocolate into dark chocolate. (I'll leave out the sweetener.) :)

  9. Abigail says

    Um, I just found your blog, and I think you've saved my life. And my family won't have to endure pitiful attempts at good lowcarb food anymore!


  10. Suzanne says

    Thank you so much!! I'm allergic to foods with gluten, and diabetic, so I've been making lots of low carb cookies but haven't been able to find any "sugar free" chocolate chips that either were very low carb or didn't have the sugar alcohols that upset my stomach. You are a lifesaver!!

  11. tibbyme says


    im currently in africa doing peace corps and we dont have chocolate chips here! i saw this recipe and was wondering if you could offer some advice and answer some questions…

    1. why do you need both the cocoa powder and the unsweetened chocolate? does it make a diff if i forgo the cocoa powder and just use unsweetened chocolate?
    2. why do we add butter to the mix? would it be possible to just melt chocolate, stir in sugar and let it solidify?
    3. i dont have a fridge…it should still solidify alright yes?

    thanks so much!

    my email is

  12. Michelle says

    Thank you so much for the recipe :)

    I am wondering though if you have attempted this withOUT the 4oz of unsweetened chocolate and just used cocoa powder(?). I canNot have Soy, and soy is inevitably in this. I can buy soy-free chocolate, but the cost is high (hence my desire to make homemade chocolate chips/pieces).

    I have definitely seen others on the internet who have made chocolate pieces with just cocoa powder, sugar and coconut oil with Vanilla, but also stated that they get melty at room temperature.

    Thanx for any suggestions you might have :)

    • Carolyn says

      Well, I haven’t tried with just cocoa. Can you afford to get some cocoa butter? It’s pricey too, but maybe worth it to keep your chips from being to melty. It stays very hard at room temp. Otherwise, I’d say you could experiment a little at a time to see if you can get the right consistency.

    • Valerie says

      Baking unsweetened chocolate should not contain soy. Read the label carefully, make sure it’s baking chocolate and there is nothing add to it. Ingredients should say chocolate and that’s it. Hope that helps!

  13. Sharon says

    When you make these, do you use butter or the coconut oil? You mentioned that they held up well in the cookies, so wondering which fat you used then. Thanks.

  14. says

    I’m once again making your chocolate chips recipe! This is probably my 20th time, so time is certainly overdue for giving you credit! Once I tried these chocolate chips, I sighed and resigned myself to never going back to store bought. Wonderful! People get so worked up about making your own chocolate chips, even accusing me of having lots of spare time. I don’t have any more time than anyone else, I just choose to allocate part of my day to making great food; thank you for adding to my recipe book!

  15. Vita says

    NEWSFLASH! I have had good luck with xylitol in chips or chocolate bark, and I’ve always melted my xylitol in a dry pan over low heat, THEN added the coconut oil and THEN the chocolate (sometimes already melted separately). Just got some SWERVE, was very excited, and tried my xylitol method, and I’m here to tell you: DON’T! Swerve crystallizes, and it might be the erythritol but is more likely the other ingredient in Swerve – oligosaccharides (sp?). Anyway, even blending (and making a full-on mess of my blender) did not smooth out the crystals. Fortunately, it’s for chips this time, and I can live with it. But just an FYI for anyone who has worked with melted xylitol – it WON’T work with Swerve! Cheers!

  16. Janet says

    The unsweetened chocolate is what keeps it firm. You can make chocolate using just cocoa and coconut oil, however, it melts very easily. You need to use 1/2 cocoa butter and 1/2 coconut oil or butter (give or take). This will keep your chocolate firm. Makes a great dipping chocolate as well.
    As always, thanks Carolyn for all of your great recipe ideas!

  17. says

    Thank you so much for this! I have realized as my coconut allergies have been getting worse that I now can’t have any chocolate chips that were made in the same factories as anything with coconut or coconut oil. As you can imagine, this is not easily found information and when it is, most (if not all) have one of those two ingredients in their factory. I was searching for a DIY recipe to solve the issue and found this one. THANK YOU!!!! You may have literally saved my life.


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