Where couverture chocolate has a high amount of cocoa butter which makes it so sought after in professional kitchens for its smooth and glossy melt despite the hefty price tag (via The Pioneer Woman), chocolate chips have a very low percentage of cocoa butter. This is why, says Mental Floss, chocolate chips give more resistance to the heat of an oven.
Additionally, these chips also often come with stabilizers and emulsifiers which are both meant to help chocolate chips keep their shape. So, the chocolate chips that you're trying to melt in the oven are pretty much designed to do the very opposite! While you could melt chocolate chips in a microwave or by using a double boiler, it is likely to be more thick and tough than the smooth liquid that you want the chocolate to be.
In fact, Epicurious even makes a case for why you shouldn't be using chocolate chips in your cookies, precisely because they don't melt in the oven. Instead, they suggest chopping up a chocolate bar and stirring the pieces into your dough, because who wouldn't like a cookie with actual puddles of melted chocolate in it?
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March 26, 2022 at 03:29AM
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The Real Reason Chocolate Chips Don't Melt In The Oven - Mashed
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