Chocolate Chip Celebration

It’s National Chocolate Chip Day!  Oh how this little ingredient can change a whole recipe.   Whether you melt them down or use them whole, they are a delectable way to elevate a dish and take it to the next level.  Don’t restrict your use to just desserts either!  Feel free to use it as a rub for meat, in BBQ sauce, in breads for breakfast, etc.  The possibilities are only as endless as you are willing to experiment!

Ruth Wakefield is the creator of the chocolate chip cookie, although at first it was just chunks of chocolate.  In 1937, she cut up pieces of a semi-sweet chocolate bar and added it to the cookies she was making at the Toll House Inn.  They were a huge success.  Nestle took notice and in 1939 Ruth agreed to allow the recipe to be printed on the packaging for the chocolate bar.  Nestle named the recipe Toll House Cookies after the name of the inn.  Originally, Nestle included a small chopping tool with the chocolate bar.  In 1941, they started selling the chocolate in morsel form and the chocolate chips we all know and love were born.  

Originally, the morsels were only available in semi-sweet.  Soon however, chocolate producers began offering other flavors and bittersweet, mint, white chocolate, dark chocolate, milk chocolate and white and dark swirled were all produced.  Today, you can get them in many varieties some created for holidays, like the red and green for Christmas or the pastels for Easter.  I even saw the unicorn morsel at Walmart just last weekend.  

Make your grocery list and pick up some chocolate chips in your favorite flavor!  Most of these recipes can easily be adjusted by doubling to fit your needs or even switching out sweeteners.  Join me in the kitchen for some easy recipes that feature this small morsel with a big taste!  

Strawberry Salad with Chocolate Vinaigrette

6 thin slices deli turkey, chopped

1 pkg spring mix salad greens

1 ½ cups watercress

1 8oz carton fresh mozzarella cheese pearls

1 ½ cups sliced fresh strawberries

¼ cup dark chocolate chips

¼ cup balsamic vinegar

¼ cup olive oil

1 ½ tsps. honey

¼ tsp salt

tsp pepper

Divide salad greens and watercress among six salad plates. Arrange cheese, strawberries and deli meat over greens.  In microwave, melt chocolate 30 seconds at a time and stir after each interval until smooth. Whisk in the vinegar, oil, honey, salt and pepper. Drizzle over salads.

Recipe adapted from


Low Carb Chocolate Chip Waffle

This makes 2 waffles.  If you want/need more, feel free to double recipe as needed.

1 egg

1 Tbsp. heavy whipping cream

½ tsp coconut flour

1 ¾ tsp monk fruit golden sugar, more or less to taste

¼ tsp baking powder

pinch of salt

1 Tbsp. sugar free chocolate chips

Preheat waffle maker to manufacturer’s direction.  In small bowl, combine all ingredients except chocolate chips and stir well until combined.  Grease waffle maker, then pour half of batter onto bottom plate of waffle maker if your waffle maker only makes 1.  Mine makes 2 and takes all of the batter at once. Sprinkle a few chocolate chips on top and then close.  Cook for 3-4 minutes or until waffle is golden brown then remove from waffle maker with fork.  Repeat with remaining batter.  Let waffle sit for a few minutes so it begins to crisp. If desired serve with sugar-free whipped topping.


Chocolate Chip Meringue Cookies

These can easily be made Keto friendly by switching the sugar for sweetener of your choice!

3 egg whites

¼ tsp. cream of tartar

¼ tsp. sea salt

½ cup superfine sugar

¼ tsp. pure vanilla extract

2 Tbsp. cacao powder

½ cup mini chocolate chips

Using electric mixer with whisk, beat egg whites until frothy. Add cream of tartar and sea salt.  Beat until soft peaks form, 1 to 2 minutes. Gradually add sugar, beating until incorporated, then beat to form stiff glossy peaks, 5 minutes. On low speed, mix vanilla and cocoa powder. Fold in mini chocolate chips. Transfer mixture to a large piping bag or resealable plastic bag and cut off one corner. Pipe 2" rounds onto parchment paper lined baking sheet. Bake at 200°F for 2 hours. Turn off oven and let meringues dry in oven about 2 hours.

Recipe adapted from


Chocolate Zucchini Bread

1 cup all-purpose flour

½ cup cacao powder

¾ tsp baking soda

¼ tsp baking powder

¼ tsp salt

¾ cup semi-sweet chocolate chips

2 large eggs

¼ cup vegetable oil

¼ cup plain Greek yogurt

½ cup granulated sugar

1 tsp vanilla extract

1 ½ cups shredded zucchini

Extra chocolate chips for topping if desired

Move oven rack to just below mid-way point. Preheat oven to 350°F. Prepare loaf pan by buttering or spraying with nonstick spray.  Shred zucchini using large hole cheese grater. Lightly squeeze zucchini with paper towels so zucchini is not dripping, but leave it moist.  Mix flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips in large mixing bowl.  In separate small, whisk together eggs, oil, yogurt, sugar and vanilla until smooth.  Use fork to mix egg/sugar mixture into dry ingredients, stirring until fully incorporated and there are few lumps.  Use spatula to fold in zucchini, pushing dough around to make sure zucchini is evenly spread throughout. Pour batter into prepared loaf pan, scraping down sides. Loosely scatter chocolate chips on top of batter to your liking. Bake for 40-50 minutes, until inserted toothpick comes out clean. Remove from oven and let cool, in pan, on wire rack. When it is cool enough to handle pan, tip bread out onto wire rack. It should slide out easily.  Slice and serve! This bread can be wrapped in tin foil or placed in a plastic bag and stored in the refrigerator. It can also be sealed in a plastic bag (after it is completely cool to the touch) and stored on the counter.

Recipe adapted from


Keto Chocolate Chip Cookies

½ cup unsalted sweet cream butter

¾ cup erythritol 

2 tsps. vanilla extract

1 large egg

1 ½ cups almond flour

½ tsp baking powder

½ tsp xanthan gum, optional but makes for a better looking cookie

tsp Salt

¾ cup sugar free chocolate chips

Preheat oven to 350°F. Place parchment paper on baking sheet. Microwave butter for 30 seconds to melt, but make sure it is not hot.  Place butter and erythritol in mixing bowl and beat until combined. Add vanilla and egg and beat on low 15 seconds.  Add almond flour, baking powder, xanthan gum and salt. Beat until well combined.  Press dough together and remove from bowl. Knead in chocolate chips with your hands.  Divide and shape dough into 12 balls and place on prepared baking sheet. Bake for 10-12 minutes.  Allow to cool before serving. Keep in airtight container ion the refrigerator for up to 7 days.

Recipe adapted from


Homemade Chocolate Chips

Yes, you can buy a mold for making your own chips!  I am all about making my own things so I can control the ingredients. Give it a try. You won’t be disappointed and you will love the flavor!

3oz cocoa butter

2oz unsweetened chocolate bar, chopped-quality makes a difference here.  I use Ghiardelli.  If you try one brand and don’t like your chips, try another one.  

½ cup powdered sweetener of choice (feel free to use powdered sugar or monk fruit for a sugar-free version)

cup cacao powder

½ tsp vanilla extract

In double boiler over low heat or in chocolate melting pot, melt cocoa butter and chocolate together until smooth.  Stir in sifted powdered sugar, then stir in sifted cocoa powder, until smooth. Taste and adjust sweetness as desired, just remember these are designed to be semi-sweet.  Remove from heat and stir in vanilla extract.  Pour into chocolate molds or spread in an 8x8 pan lined with parchment paper.  Refrigerate until set and unmold or remove from pan and chop into small chunks if you used an 8x8 pan.


Recipe adapted from