Milk Chocolate Chips

Keep away from strong odors and moisture. Airtight containers or resealable bags work best. Chips can develop bloom in humid conditions but are still safe to eat.

Store in a cool, dry place (below 70°F if possible) to prevent bloom (white streaking) and melting

Keep chips cool before adding to batter so they hold their shape during baking

For melting, use gentle heat (microwave in 30-second bursts or double boiler) to avoid seizing

Toss chips in a bit of flour or cocoa powder before folding into wet batter to prevent sinking

Room-temperature chips distribute more evenly than cold chips in cookie dough

Cookies (chocolate chip, oatmeal, shortbread)

Brownies and blondies

Muffins and quick breads

Ice cream and frozen desserts

Granola and trail mix

Overheating when melting, which causes the chocolate to become thick and grainy

Adding moisture (water, steam) during melting, which also causes seizing

Using chips stored in humid conditions without checking for mold or off smells first