If you’re trying to substitute for chocolate chips, you may be fighting an uphill battle. It won’t taste the same as you’re envisioning, but it is technically possible. To work backwards, a 12 oz bag of chocolate chips is 2 cups. 1 oz of baking chocolate is usually 1 or 2 squares. If using butter or margarine, soften it before beginning.
This is to make unsweetened baking chocolate. If you’re using sweetened cocoa, the taste will not be the same; it’ll be much, much sweeter.
This recipe works for bittersweet chocolate, too.
Again, be wary of using this in a chocolate chip cookie as this is not in chip form.
It can also work drizzled on top and then put into the oven. It’s best to avoid using it as a dipping sauce, however.
For this one, you’ll need to multiply the above by 12 (to get 12 ounces of chocolate). Just remember that there are 3 teaspoons per every tablespoon; that’s just about all the math there is.
For this one, you’ll need to multiply the above by 12 (to get 12 ounces of chocolate). Just remember that there are 3 teaspoons per every tablespoon; that’s just about all the math there is.
The best thing about this substitution is that cocoa is already in powder form; no need to bust out the food processor; it’s already done for you.
The article above has four different varieties of chocolate. There’s even a dairy-free version (which cocoa totally is). Score.
Cocoa is great to use for most diets. It’s practically no-carb and dairy free – what’s not to like?
Cocoa is great to use for most diets. It’s practically no-carb and dairy free – what’s not to like?
