perhaps more chocolate chips

Chocolate chips are small, discrete pieces of chocolate produced through the tempering and cooling of chocolate mass into uniform, bite-sized morsels. The term "chips" refers to their characteristic shape—typically coin-shaped or teardrop-shaped—and their size, which ranges from miniature (0.5 cm) to large (1.5 cm) in diameter. Modern chocolate chips originated in the United States in the early 20th century when Ruth Graves Graves added chopped chocolate to a butter cookie dough, inadvertently creating the first chocolate chip cookie. Commercial chocolate chips are manufactured by enrobing or coating cocoa solids, cocoa butter, sugar, and milk solids (in the case of milk chocolate chips) through cooling tunnels and tempering machines. They contain stabilizing emulsifiers such as soy or sunflower lecithin to prevent blooming and maintain shape during baking. Varieties include dark chocolate, milk chocolate, semi-sweet, white chocolate, and specialty formulations with reduced fat or added ingredients.

Chocolate chips are primarily employed in baked goods, most famously in chocolate chip cookies and muffins, where their discrete form allows even distribution and varied texture throughout the crumb. They are used in brownies, cakes, pancakes, granola, ice cream, and numerous confectionery applications. In professional baking, larger chunks or chips (branded as "chunks" or "chunks and pieces") are preferred to smaller chips for visual impact and mouthfeel. Chocolate chips are also incorporated into trail mixes, granola bars, and breakfast cereals. Beyond baking, they function as a coating or finishing element in truffles and confections, and can be melted for use as a chocolate base in ganaches, glazes, and dipping applications, though their higher melting points and stabilizers make them less ideal than couverture chocolate for tempering.